Dolmades Recipe – Greek Special
Dolmades are a traditional Greek and Mediterranean delicacy made from tender grape leaves filled with a savory rice mixture, fresh herbs, and a touch of lemon. Often enjoyed as a meze, appetizer, or light side dish, this Dolmades Recipe brings authentic flavors to your table. Whether served warm or at room temperature, vegetarian or with meat, Dolmades are a versatile and delicious part of Greek cuisine.
- Prep Time30 min
- Cook Time1 hr
- Total Time1 hr 30 min
Dolmades Ingredients:
- 1 jar (50–60) grape leaves in brine, rinsed and drained
- 1 1/2 cups short-grain rice
- 1 medium onion, finely chopped
- 3 green onions, chopped
- 1/2 cup fresh parsley, chopped
- 1/4 cup fresh dill, chopped
- 1/4 cup fresh mint, chopped
- 1/3 cup olive oil (plus extra for drizzling)
- 1/4 cup pine nuts (optional)
- 1/4 cup currants (optional)
- Salt and black pepper, to taste
- Juice of 2 lemons (plus extra for serving)
- 2 cups water or vegetable broth
Optional:
- 250g ground beef or lamb, cooked and added to the rice filling for a meat version
Dolmades Instructions:
Rinse grape leaves and pat dry; set aside.
Sauté onions in olive oil until soft.
Stir in rice, green onions, herbs, pine nuts, and currants; season with salt and pepper.
Add 1 cup broth/water, cook until liquid is absorbed and rice is half-cooked; let cool.
Place grape leaf shiny side down; add 1 tsp–1 tbsp filling.
Fold sides in, roll tightly into a cigar shape.
Line bottom of pot with extra leaves; arrange Dolmades seam-side down in layers.
Add lemon juice, a drizzle of olive oil, and remaining broth/water.
Place a plate over Dolmades to weigh them down.
Cover pot and simmer gently for 40–50 minutes until rice is fully cooked.
Let cool slightly before serving.
Serve warm or room temperature with lemon wedges or Greek yogurt.
Recipe Notes :
Leaf Prep: If grape leaves are very salty, blanch them briefly in boiling water before use.
Make Ahead: Dolmades taste even better the next day as the flavors develop further.
Serving Suggestions: Serve with tzatziki, lemon wedges, olives, or warm pita bread.
Variations: Choose between vegetarian versions with rice and herbs or add ground lamb/beef for a heartier filling.
Cooking Tip: Place a plate over the Dolmades in the pot to keep them from unraveling while cooking.
Texture Balance: Ensure rice is only half-cooked before stuffing so it finishes perfectly inside the grape leaves.
