Dolmades

Why You’ll Love This Recipe

Dolmades are little bites of herby, citrusy goodness wrapped in delicate grape leaves. They are incredibly versatile—enjoy them warm or chilled, as a main or side dish, vegetarian or with meat. The lemony broth they simmer in adds a fresh tang that balances the richness of the filling. Plus, rolling Dolmades can be a relaxing and satisfying process, making them perfect for a weekend cooking project or for serving at a special gathering.

Ingredients

• 1 jar (about 60) grape leaves, drained and rinsed

• 1 cup uncooked short-grain or medium-grain rice

• 1 medium onion, finely chopped

• 3 tablespoons olive oil (plus more for drizzling)

• 2 tablespoons fresh dill, chopped

• 2 tablespoons fresh parsley, chopped

• 2 tablespoons fresh mint, chopped

• 1 lemon, juiced (plus more for serving)

• Salt and pepper, to taste

• 2 1/2 cups vegetable or chicken broth

(Optional: 1/2 pound ground beef or lamb for a meat version)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the grape leaves:

   • Rinse the grape leaves under cold water to remove brine. Trim any tough stems and set aside.

2. Prepare the filling:

   • In a skillet, heat 3 tablespoons olive oil over medium heat. Sauté the chopped onion until soft, about 5 minutes.

   • Add the rice and cook for another 2 minutes, stirring to coat the rice with oil.

   • Stir in the herbs, lemon juice, salt, and pepper. Add 1/2 cup of broth, simmer until absorbed, then remove from heat and let cool. (If using meat, brown it with the onion before adding rice.)

3. Stuff and roll the Dolmades:

   • Lay a grape leaf flat, vein-side up. Place about 1 teaspoon of the rice mixture near the stem end.

   • Fold the sides over the filling, then roll up tightly like a small burrito. Repeat with remaining leaves and filling.

4. Cook the Dolmades:

   • Line the bottom of a large pot with a few unused grape leaves to prevent sticking.

   • Arrange the Dolmades seam-side down in layers, packing them tightly.

   • Pour the remaining broth over the rolls. Place a heatproof plate on top to keep them from unrolling.

   • Cover and simmer over low heat for 40-45 minutes, until rice is tender.

5. Serve:

   • Let the Dolmades cool slightly. Serve warm or cold, drizzled with olive oil and lemon juice.

Servings and Timing

• Servings: 6–8

• Prep time: 30 minutes

• Cook time: 45 minutes

• Total time: 1 hour 15 minutes

Variations

• Meat-filled Dolmades: Add ground beef or lamb to the filling for a heartier version.

• Avgolemono Sauce: Serve with a traditional Greek egg-lemon sauce for extra richness.

• Nuts and Raisins: Add pine nuts or currants for a sweet-savory twist often found in Turkish dolmas.

Storage/Reheating

• Storage: Store in an airtight container in the refrigerator for up to 5 days.

• Freezing: Freeze cooked Dolmades in a single layer, then transfer to a freezer bag for up to 2 months.

• Reheating: Warm in a skillet with a splash of broth or water until heated through, or enjoy them cold.

FAQs

Can I use fresh grape leaves?

Yes, blanch them briefly in hot water to soften before stuffing.

What type of rice is best for Dolmades?

Short or medium-grain rice works best for its sticky, cohesive texture.

Are Dolmades served hot or cold?

They can be enjoyed both ways. Vegetarian versions are often served cold, while meat-filled Dolmades are typically served warm.

How do I prevent the Dolmades from falling apart?

Roll them tightly and place a plate over them in the pot to keep them secure while cooking.

Can I make them ahead of time?

Absolutely! Dolmades actually taste better the next day once the flavors have melded.

What’s the difference between Dolmades and dolmas?

“Dolma” is a broader term for stuffed vegetables in Middle Eastern cuisine. “Dolmades” specifically refers to Greek-style stuffed grape leaves.

Can I use quinoa instead of rice?

Yes, quinoa can be a great gluten-free alternative, but cook it partially before stuffing.

How many Dolmades does this recipe make?

It makes about 40-50, depending on the size of your grape leaves and how much filling you use.

Can I use dried herbs?

Yes, but reduce the quantity to about 1 teaspoon per herb as dried herbs are more concentrated.

What can I serve with Dolmades?

They pair well with tzatziki, hummus, olives, pita bread, or a fresh Greek salad.

Conclusion

Dolmades are a delicious example of Mediterranean comfort food—fresh, healthy, and bursting with flavor. Whether served as an appetizer, side dish, or light main course, these grape leaf rolls are always a hit. With a bit of time and care, you can create a stunning dish that transports you straight to the shores of Greece. Once you try homemade Dolmades, you’ll never go back to the store-bought version!

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