Dolmades (Greek Stuffed Vine Leaves) Recipe
Dolmades are traditional Greek stuffed vine leaves filled with a flavorful mixture of short-grain rice, fresh herbs, and nuts, gently simmered to tender perfection. These bite-sized bundles are a classic appetizer or light meal, served with a drizzle of olive oil, fresh lemon, and tzatziki sauce for an authentic Mediterranean experience.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: Approximately 50 dolmades
- Category: Appetizer
- Method: Stovetop
- Cuisine: Greek
Ingredients
For the filling
- 1 ½ cups (250g) short-grain rice (risotto rice)
- 4 tbsp olive oil, or as needed
- 3 large shallots or 1 small onion, finely chopped
- 1 bunch green onions, finely chopped
- 3 cloves garlic, minced
- 1 tsp salt, plus extra to taste
- ½ tsp pepper, plus extra to taste
- 6 large dates, chopped (optional)
- 1 tbsp lemon zest
- 3 tbsp lemon juice or to taste
- 4 tbsp fresh dill, chopped
- 4 tbsp parsley, chopped
- 2 tbsp mint leaves, chopped
- ½ tsp freshly grated nutmeg (optional)
- Pinch allspice (optional)
- 4 tbsp chopped pistachios or whole pine nuts
For the dolmades
- 60 large vine leaves, plus extra as needed
- 4 tbsp olive oil, or as needed
To serve
- Salt
- Lemon wedges
- Fresh herbs
- Olive oil
- Tzatziki sauce
Instructions
- Prepare the filling: Soak the rice in water and rinse several times until the water runs clear, then drain thoroughly. Heat olive oil in a large pan and sauté the finely chopped shallots with a pinch of salt for about five minutes until softened and translucent. Add the green onions, garlic, salt, and pepper, cooking a few more minutes before stirring in the chopped dates if using. Add the rice along with chopped herbs, lemon juice, and lemon zest, stirring to coat the rice. Pour in hot water, bring to a simmer, cover, and cook over low heat for 5 minutes until most water is absorbed. Remove the lid and stir in the pistachios or pine nuts, then let the mixture cool slightly. Adjust seasoning with salt, pepper, and optional nutmeg and allspice.
- Prepare the vine leaves: Rinse the vine leaves thoroughly with water to remove excess brine and salt. Select the best large leaves for stuffing, setting some aside to line the cooking pot.
- Stuff the leaves: Lay one vine leaf flat with the shiny side down and stem end facing you. Place about half a tablespoon of filling near the base of the leaf. Fold the bottom over the filling, then fold both sides inward towards the center, and roll upwards to make a tight but not overly tight, neat bundle, allowing room for rice expansion. Repeat with all leaves and filling.
- Arrange for cooking: Line the bottom of a deep Dutch oven or pot with reserved vine leaves to prevent sticking. Place the stuffed dolmades snugly in a single layer on top, drizzle with olive oil, and sprinkle with salt. Add another layer of vine leaves and remaining dolmades, drizzle again with olive oil and salt, then cover with a few more vine leaves. Place a plate on top to weigh down the rolls, and carefully pour hot water around the edges to just cover them.
- Cook the dolmades: Cover the pot with a lid and simmer gently over low heat for 45 minutes to 1 hour until the rice is tender and most of the water has evaporated. Let them cool to room temperature before removing to keep their shape intact.
- Serve: Place dolmades on a serving platter, drizzle with olive oil, scatter fresh herbs, and serve with lemon wedges and tzatziki sauce for dipping.
Notes
- In Greece, golden raisins are often added to dolmades; this recipe uses chopped dates as an alternative but feel free to omit them.
- Roll the dolmades tightly but leave space for the rice to expand; about half a tablespoon of filling per leaf works well.
- Arrange dolmades close together in the pot, with vine leaves lining the base and layers to prevent unraveling.
- If using fresh grape leaves, blanch them in boiling water for 30 seconds, then drain and remove stems before stuffing.
- Store leftovers in the fridge in an airtight container with olive oil layers for up to 5 days, served cold or at room temperature.
- Freeze dolmades in a single layer then store in airtight containers for up to 3 months; thaw overnight before reheating gently with moisture.
