Dolmades
Greek vine leaves rolled around lemony rice with dill and mint, slowly simmered in olive oil and served at room temperature.
- 120 min60 prep · 60 cook
- HardDifficulty
- 380 kcalper serving
Ingredients
- Vine leaves in brine50
- Short-grain rice250 g
- Onions2
- Spring onions4
- Fresh dill, chopped20 g
- Fresh mint, chopped15 g
- Olive oil150 ml
- Lemons2
- Saltto taste
- Black pepperto taste
Missing something? Ingredients with × can be left out.
Steps
- 1
Rinse the vine leaves, blanch them in boiling water and drain.
- 2
Soften the grated onions and sliced spring onions in a little of the oil.
- 3
Mix with the raw rice, herbs, half the remaining oil, the juice of 1 lemon, salt and pepper.
- 4
Put a teaspoon of filling on each leaf, vein side up, fold in the sides and roll up tightly.
- 5
Line a pot with torn leaves, pack the rolls in seam side down, add the rest of the oil and lemon juice and hot water to just cover. Weigh down with a plate.
- 6
Simmer gently until the rice is tender.
- 7
Leave to cool in the pot and serve at room temperature with lemon wedges.
Tips and questions
- How long do they keep?
- Up to 5 days in the fridge, covered with their cooking oil. Bring back to room temperature before serving.
- Why did they burst?
- They were overfilled or rolled too tight. The rice swells, so leave a little room and weigh them down with a plate.
Enjoy your meal!
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