Dolmades Recipe

Imagine the vibrant atmosphere of a Greek taverna, where the rich aroma of fresh herbs mingles with the sharp zest of lemon, and the sea breeze kisses your face. This setting inspired my Dolmades Recipe – a family favorite that brings a piece of the Mediterranean into your home. These stuffed grape leaves, glistening with olive oil and adorned with sprigs of fresh dill, are unique. They are a celebration of seasonal ingredients and age-old techniques, evoking the warmth of shared meals and stories told at the dinner table. Dolmades are perfect for family gatherings, as an appetizer at holiday feasts, or a delightful snack for a quiet evening in. Let’s bring the joy of Greek cuisine to your kitchen and create moments of connection and creativity with this comforting dish.

• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 15 minutes
• Servings: 25 dolmades
• Skill Level: Intermediate

Ingredients

• 1 jar (16 ounces) grape leaves, rinsed and drained
• 1 cup uncooked white rice
• 1 large onion, finely chopped
• 3 green onions, finely sliced
• 1/4 cup fresh dill, finely chopped
• 1/4 cup fresh mint, finely chopped
• 1/2 cup fresh parsley, finely chopped
• 1/4 cup pine nuts (optional)
• 1/2 cup olive oil, divided
• Juice of 2 lemons, divided
• 2 cups water
• Salt and pepper to taste

Instructions

1. In a large bowl, mix the uncooked rice with the chopped onion, green onions, dill, mint, parsley, pine nuts (if using), half of the olive oil, juice of 1 lemon, and salt and pepper. This will be your filling.
2. Lay a grape leaf, vein side up, on a flat surface. Place 1 teaspoon of filling near the stem end of the leaf. Fold the stem end over the filling, then fold both sides towards the center and roll up tightly.
3. Repeat with remaining grape leaves and filling.
4. Line the bottom of a large pot with grape leaves (to prevent sticking). Arrange the stuffed leaves seam-side down in layers in the pot.
5. Pour the remaining olive oil, lemon juice, and 2 cups of water over the dolmades. Place a plate on top to keep them submerged.
6. Bring to a simmer over medium heat, then reduce the heat to low, cover, and cook for 45 minutes or until the rice is tender.
7. Allow the dolmades to cool in the pot before transferring to a serving platter.
8. Garnish with lemon wedges and fresh dill before serving.

Helpful Tips

• If fresh grape leaves are available, blanch them in boiling water for a few seconds before using.
• For a heartier filling, add cooked ground beef or lamb to the rice mixture.
• To save time, prepare the filling a day in advance and refrigerate until ready to use.
• If pine nuts are not available, substitute with chopped walnuts or omit entirely.

Storage Instructions and Ingredient Substitutions

Store leftover dolmades in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered pot with a little water to prevent drying out. If you can’t find fresh dill or mint, dried versions can be used, but use sparingly as they are more potent.

Pairings

Dolmades are traditionally served with a side of creamy tzatziki sauce and rustic bread. Pair them with a crisp, chilled Greek white wine such as Assyrtiko, or a refreshing glass of lemonade for a non-alcoholic option.

At Zynahz, we believe that cooking is more than just preparing meals; it’s about bringing joy, creativity, and togetherness into the kitchen. We hope this dolmades recipe sparks a little Greek joy in your home. Try it out, share your results with us, and spread the love by sharing this recipe with friends and family. Be sure to explore more recipes on Zynahz, follow us on social media, and sign up for our newsletter to keep the culinary inspiration flowing!