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Dolmades

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Dolmades are traditional Greek stuffed grape leaves filled with herbed rice (and optionally meat), simmered in a lemony broth for a fresh, zesty, and satisfying bite. These hand-rolled appetizers are ideal for mezze platters, dinner parties, or as a light vegetarian dish. Packed with Mediterranean flavor, Dolmades are a must-try classic you can enjoy warm or chilled.

Ingredients

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

  • 1 cup uncooked short- or medium-grain rice

  • 1 medium onion, finely chopped

  • 3 tablespoons olive oil (plus extra for drizzling)

  • 2 tablespoons fresh dill, chopped

  • 2 tablespoons fresh parsley, chopped

  • 2 tablespoons fresh mint, chopped

  • 1 lemon, juiced (plus extra for serving)

  • Salt and pepper, to taste

  • 2 1/2 cups vegetable or chicken broth

  • (Optional) 1/2 pound ground beef or lamb

Instructions

  • Prep Grape Leaves:

    • Rinse leaves well to remove brine. Trim tough stems and set aside.

  • Make the Filling:

    • In a skillet, heat olive oil and sauté onion for 5 minutes until soft.

    • Add rice and cook for 2 minutes, stirring.

    • Stir in dill, parsley, mint, lemon juice, salt, pepper, and 1/2 cup broth. Simmer until liquid is absorbed. Let cool.

    • (For meat version: Brown meat with onion before adding rice.)

  • Stuff and Roll Dolmades:

    • Lay a grape leaf vein-side up. Place 1 teaspoon of filling near the base.

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

  • Cook the Dolmades:

    • Line the pot bottom with a few extra grape leaves.

    • Arrange Dolmades seam-side down in layers.

    • Pour remaining broth over them. Weigh down with a heatproof plate.

    • Simmer covered over low heat for 40–45 minutes until tender.

  • Serve:

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

Notes

  • Roll tightly to prevent unwrapping during cooking.

  • Add pine nuts or currants for a regional variation.

  • Vegetarian Dolmades are typically served cold; meat versions are best warm.

Find it online: https://avarecipe.com/dolmades/