Dolmades (Greek)

Cooking Time: 70 minutes

Dolmades, specifically the grape-leaf variety, are thought to have originated in ancient Greece but evolved under Ottoman rule, spreading across the Middle East and Balkans. They’re often served at celebrations, family gatherings, and holiday meals. They’re great as a light appetizer or as part of a mezze spread.

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Ingredients (Serves 4)

For the Dolmades

• 1 jar (about 30-40) grape leaves in brine, rinsed and drained

• 1 cup short-grain rice (like Arborio)

• 1 small onion, finely chopped

• 3 green onions, chopped

• 1/4 cup fresh parsley, chopped

• 1/4 cup fresh dill, chopped

• 2 tbsp fresh mint, chopped (optional, for added flavor)

• 1/4 cup pine nuts (optional)

• 1/4 cup raisins or currants (optional)

• 1/4 cup olive oil

• Juice of 1 lemon

• Salt and pepper, to taste

  
  

For Cooking

• 1/4 cup olive oil

• Juice of 1 lemon

• 1 cup vegetable or chicken broth

  
  

For Serving

• Lemon wedges

• Tzatziki or Greek yogurt (optional)

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Instructions

Prepare the Filling:

• In a medium pan, heat the olive oil over medium heat.

• Sauté the onion and green onions until soft, about 3-4 minutes.

• Add the rice and stir, cooking for another 2 minutes until slightly translucent.

• Remove from heat, then mix in the parsley, dill, mint (if using), pine nuts, and raisins.

• Season with salt and pepper, and stir in the lemon juice. Let the filling cool slightly.

  
  

Prepare the Grape Leaves:

• Rinse the grape leaves under cold water, especially if they were jarred in brine.

• Pat dry and remove any stems.

  
  

Stuff and Roll the Dolmades:

• Place a grape leaf, vein side up, on a flat surface.

• Place about 1 teaspoon of the filling at the center of the leaf, near the base.

• Fold in the sides and roll up tightly, like a small burrito. Repeat until all the filling is used.

  
  

Cook the Dolmades:

• Arrange the dolmades seam side down in a pot in a single layer (or slightly overlapping if needed).

• Drizzle with olive oil, lemon juice, and pour in the broth.

• Cover the dolmades with a heat-proof plate to hold them in place, then cover the pot with a lid.

• Simmer on low heat for about 45-50 minutes, or until the rice is tender and the grape leaves are soft.

  
  

Serve:

• Allow the dolmades to cool to room temperature.

• Serve with lemon wedges and, if desired, a side of tzatziki or Greek yogurt for dipping.