Dolmades Recipe with Herbed Rice and Lemon
Greek dolmades with grape leaves, herbed rice, pine nuts, olive oil, and lemon, served warm or at room temperature.
Ingredients
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Instructions
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If using jarred grape leaves, rinse them thoroughly under cold water to remove excess brine. If using fresh leaves, blanch in boiling water for 2-3 minutes until pliable. Drain and pat dry.
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Heat 3 tbsp olive oil in a skillet over medium heat. Saute onion for 8 minutes until soft and translucent. Add pine nuts and cook 2 more minutes.
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In a large bowl, combine the uncooked rice, onion mixture, herbs (dill, mint, parsley), tomato paste, 2 tbsp lemon juice, salt, and pepper. Mix well.
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Line the bottom of a large heavy pot with 4-5 torn or imperfect grape leaves (this prevents sticking).
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To roll each dolma: Place a grape leaf shiny side down, stem toward you. Trim the stem. Place about 1 tablespoon of filling near the stem end. Fold the bottom of the leaf over the filling, then fold in both sides, and roll tightly toward the tip.
Tip: Roll snugly but not too tight. The rice will expand as it cooks. Each dolma should be about the size of your thumb. -
Arrange dolmades seam-side down in the pot in tight concentric circles. Stack layers if needed.
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Drizzle remaining olive oil and lemon juice over the dolmades. Pour warm water over them. Place a heatproof plate on top to keep them submerged and prevent unrolling.
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Bring to a simmer over medium heat, then reduce to low. Cover and cook 45-50 minutes until the rice is tender and most liquid is absorbed.
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Let cool in the pot for at least 15 minutes. Serve at room temperature or cold with lemon wedges and a drizzle of olive oil.
Storage & Meal Prep
Refrigerate in an airtight container for up to 5 days. Serve at room temperature or cold. Freeze for up to 3 months and thaw in the refrigerator.
Variations
- Dolmades with Meat (Dolmadakia): Add 250g ground lamb or beef to the rice filling for a heartier version. This is common in mainland Greek and Turkish cooking.
- Dolmades Avgolemono: After cooking, make an egg-lemon sauce (avgolemono) by whisking eggs with lemon juice and warm cooking liquid. Pour over the dolmades for a rich, creamy finish.
- Currant and Pine Nut Dolmades: Add 3 tbsp dried currants to the filling for a sweet-savory balance. Common in Constantinople-style Greek cooking.
FAQ
What are dolmades?
Dolmades are grape leaves stuffed with seasoned rice, herbs, and sometimes meat. They are rolled into small parcels and simmered until the rice is tender.
Can I use fresh grape leaves for dolmades?
Yes. Pick young, tender leaves in late spring or early summer, then blanch them in boiling water for 2 to 3 minutes before stuffing.
Are dolmades served hot or cold?
Rice-filled dolmades are usually served at room temperature or cold. Meat-filled versions are more often served warm, sometimes with avgolemono.
Why do you put a plate on top of dolmades while cooking?
The plate weighs down the dolmades, keeping them submerged in the cooking liquid and preventing them from unrolling during simmering. Use a heatproof plate that fits just inside the pot.
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The Story Behind This Dish
Dolmades are not Sardinian, but they fit the same kind of table I like: rice, herbs, olive oil, lemon, and a dish that can wait without falling apart. I make them when I want a cold appetizer or a packed-lunch piece that does not need reheating.
The rolling takes time. There is no useful shortcut. I keep the filling modest, roll each leaf snugly, and use a plate in the pot so the parcels stay closed while the rice cooks.
How to Roll Dolmades
The rolling technique gets easier after the first few:
- Shiny side down - the smooth side faces out.
- Do not overfill - one tablespoon is enough because the rice expands.
- Fold, tuck, roll - fold the bottom over the filling, fold in the sides, then roll toward the tip.
- Pack them tightly - snug dolmades hold their shape better in the pot.
I let them cool in the pot before moving them. They taste better once the rice has absorbed the lemon and olive oil.
Part of: No-Reheat Mediterranean Lunches
Related: Greek Salad | Tzatziki
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