Dolmades

Nutrition · per serving

Steps

1. 1

   Separate the jarred vine leaves and rinse them well under cool water to remove excess brine. If any thick stems remain, trim them off. Blanch the leaves in simmering water for 1 minute only if they feel firm, then drain and pat dry. Keep 6-8 torn or small leaves aside for lining and patching.

   200 g jarred vine leaves
2. 2

   Rinse the rice under cold water until the water runs mostly clear, then drain thoroughly. This removes excess surface starch so the filling stays distinct rather than gummy.

   80 g short-grain rice
3. 3

   In a bowl, combine the ground lamb, drained rice, onion, spring onions, dill, parsley, mint, lemon zest, lemon juice, olive oil, salt, and pepper. Mix just until evenly combined; overmixing can make the filling dense. Let it stand for 10 minutes so the rice begins absorbing the seasoning.

   180 g ground lamb80 g short-grain rice80 g small onion, very finely diced30 g spring onions, finely sliced12 g fresh dill, finely chopped10 g fresh parsley, finely chopped6 g fresh mint, finely chopped1 tsp lemon zest30 ml lemon juice35 ml extra-virgin olive oil5 g fine sea salt1 g freshly ground black pepper
4. 4

   Line the bottom of a wide, heavy saucepan with the potato slices and the reserved torn vine leaves. The potato protects the dolmades from scorching and helps distribute heat gently.

   120 g small potato, peeled and sliced into 5 mm rounds200 g jarred vine leaves
5. 5

   Lay one vine leaf shiny-side down with the stem end facing you. Place about 1 tablespoon of filling near the base. Fold the bottom over the filling, fold in the sides, then roll tightly into a small cylinder. The roll should be snug enough to hold together but not so tight that the rice cannot expand. Repeat with the remaining leaves and filling.

   200 g jarred vine leaves180 g ground lamb80 g short-grain rice80 g small onion, very finely diced30 g spring onions, finely sliced12 g fresh dill, finely chopped10 g fresh parsley, finely chopped6 g fresh mint, finely chopped1 tsp lemon zest30 ml lemon juice35 ml extra-virgin olive oil5 g fine sea salt1 g freshly ground black pepper
6. 6

   Arrange the dolmades seam-side down in the lined saucepan, packing them closely in a single layer or snug concentric rings. Tuck any patched leaves into gaps so the rolls cannot unravel during cooking.

   200 g jarred vine leaves120 g small potato, peeled and sliced into 5 mm rounds
7. 7

   Pour over the hot water or stock, olive oil, and lemon juice. Set a heatproof plate directly on top of the dolmades to keep them submerged and compact while they braise.

   250 ml hot water or light stock20 ml extra-virgin olive oil20 ml lemon juice
8. 8

   Bring the liquid just to a gentle simmer over medium heat, then reduce to low, cover the pan, and cook for 35 minutes. The dolmades are ready when the rice is tender and the leaves are soft but still intact; if needed, cook 5 minutes more with a splash of water.

   250 ml hot water or light stock20 ml extra-virgin olive oil20 ml lemon juice
9. 9

   Remove the pan from the heat and let the dolmades rest, still covered, for 10 minutes. This helps the rice finish steaming and makes the rolls easier to lift without tearing.

10. 10

    Carefully transfer the dolmades to a serving plate. Spoon over a little of the braising liquid if desired and serve warm with lemon wedges for squeezing at the table.

    2 wedges lemon wedges

Origin & History

Dolmades are part of a broad eastern Mediterranean family of stuffed vegetables and leaves, with the name deriving from the Turkish word dolma, meaning 'stuffed.' In Greece, dolmades are especially associated with spring vine leaves and are prepared in many regional styles, from herb-and-rice versions to richer fillings that include meat.