Dolmades

Dolmades, Step by Step

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1. Rinse the vine leaves well in several changes of cold water to take the brine down, then drain. Set the torn ones aside for lining the pot.

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2. Cook the onions in 100 ml of the olive oil over low heat for 12 minutes until completely soft.

   Mark done Start 12 min timer

3. Add the rice and stir for 3 minutes until the grains look glassy at the edges.

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4. Take off the heat and stir in the spring onions, all the herbs, pine nuts, currants, half the lemon juice, salt and pepper.

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5. Line the base of a wide pot with the torn leaves.

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6. Lay a leaf vein side up, put a teaspoon of filling near the stem end, fold the sides in and roll firmly but not tightly — the rice needs room.

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7. Pack the rolls seam side down in concentric circles, in two or three layers.

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8. Pour over the hot water, the rest of the lemon juice and 50 ml olive oil. Sit a heatproof plate on top to weigh them down.

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9. Cover and simmer very gently for 45 to 50 minutes, until the rice is tender and almost all the liquid has gone.

   Mark done Start 45 min timer

10. Cool in the pot with the lid on, then finish with the last of the olive oil and serve at room temperature with lemon.

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Related guides: Prep, cook and total time · Choosing rice.

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Small Things That Help

• Raw rice, part-cooked in the pan. Cooked rice makes mush.
• Roll firmly, not tightly. The rice has to double.
• A plate on top is non-negotiable or they will unravel.

Swaps and Variations

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.

Serving Suggestions

• Thick Greek yoghurt
• A meze spread
• An ouzo or a crisp white

Keeping and Reheating

Refrigerate up to 5 days and serve at room temperature. They freeze 2 months.

Questions About Dolmades

Dolmades Nutrition Facts

Per serving, an approximate calculation from the ingredient list. Treat it as a rough guide: an ingredient listed without an amount is not counted, so the figures run low; garnishes, greasing and other items with no amount are not counted; part of the energy comes from foods, or weights per item, with no recorded source. How the figures are worked out.

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