Dolmades
Vine leaves rolled around rice, herbs, onion and pine nuts, packed tight in a pot and simmered under a plate with lemon and olive oil.
Photograph credit: Dolmades with Tomato Wedges (5045976611) by Geoff Peters from Vancouver, BC, Canada · CC BY 2.0 · Wikimedia Commons
Method
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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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Cook the onions in 100 ml of the olive oil over low heat for 12 minutes until completely soft.
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Add the rice and stir for 3 minutes until the grains look glassy at the edges.
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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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Line the base of a wide pot with the torn leaves.
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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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Pack the rolls seam side down in concentric circles, in two or three layers.
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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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Cover and simmer very gently for 45 to 50 minutes, until the rice is tender and almost all the liquid has gone.
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Cool in the pot with the lid on, then finish with the last of the olive oil and serve at room temperature with lemon.
Chef’s Tips
- 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.
Common Substitutions & Variations
- Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
Pairing Suggestions
- Thick Greek yoghurt
- A meze spread
- An ouzo or a crisp white
Storage & Reheating
Refrigerate up to 5 days and serve at room temperature. They freeze 2 months.
Common questions
How long does Dolmades take to make?
About 1 hour 30 minutes in total — 45 minutes of preparation and 45 minutes of cooking. The recipe serves 8.
What are the key tips for making Dolmades?
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.
What should I serve with Dolmades?
Thick Greek yoghurt; A meze spread; An ouzo or a crisp white.
Can Dolmades be made ahead or frozen?
Refrigerate up to 5 days and serve at room temperature. They freeze 2 months.
Is Dolmades suitable for a special diet?
This recipe is vegan, gluten-free, vegetarian and no added sugar. Those labels are checked against the ingredient list, so a dish is only marked when nothing in it contradicts the claim.
How many calories are in Dolmades?
About 159 kcal per serving, with 9 g protein, 24 g carbohydrate and 3 g fat. The figures are calculated from the ingredient list and are an estimate.
Nutritional Highlights
Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.
Reader Reviews
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Written and tested by Turab
One person, one kitchen — no test kitchen, no team. How every recipe on this site is checked before it goes up.
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