Dolmades
Tender grape leaves wrapped around a savory mixture of rice, herbs, and pine nuts. A classic Greek appetizer that's aromatic, satisfying, and perfect for entertaining.
- Total time
- 45 min
- Servings
- 4
- Calories
- 358
- Protein
- 8g
Ingredients
- 32 leaves fresh or brined grape leaves
- 3 tablespoons extra-virgin olive oil
- 1 whole medium yellow onion
- 1 cup long-grain white rice
- ½ cup pine nuts
- ¼ cup fresh dill, chopped
- ¼ cup fresh mint, chopped
- ¼ cup fresh parsley, chopped
- 1.5 cups vegetable or chicken broth
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons fresh lemon juice
Instructions
- 1
If using brined grape leaves in a jar, carefully remove them and place in a large bowl. Cover with warm water and let soak for 10 minutes to gently separate and rinse them. If using fresh leaves, blanch them in boiling salted water for 3-4 minutes until pliable, then drain and cool on paper towels. Pat dry gently.
- 2
Dice 1 medium yellow onion into 1/4-inch pieces. Place a 10-inch skillet over medium heat, add 3 tablespoons of extra-virgin olive oil, and let it warm for 1 minute. Add the diced onion and sauté until translucent and softly golden at the edges, about 5-6 minutes. You should smell the sweet aroma of the onions — if they're browning too fast, lower the heat to medium-low.
- 3
Stir in 1 cup of long-grain white rice and cook for 2 minutes, stirring frequently. The rice should look slightly translucent at the edges. Add 1.5 cups of vegetable or chicken broth, 1 teaspoon of kosher salt, and 0.5 teaspoon of freshly ground black pepper. Bring to a simmer, then reduce heat to low, cover with a lid, and cook for 15 minutes.
- 4
While the rice cooks, measure out 0.5 cup of pine nuts, 0.25 cup of fresh dill (chopped), 0.25 cup of fresh mint (chopped), and 0.25 cup of fresh parsley (chopped). When the rice is done — when all liquid is absorbed and the grains are tender — remove from heat and stir in the pine nuts and herbs. Let cool for 5 minutes so it's safe to handle.
- 5
Place one prepared grape leaf on a clean work surface, shiny side down. Position it with the stem pointing toward you. Spoon about 1 tablespoon of the cooled rice mixture into the center of the leaf, just above the stem.
- 6
Fold the stem end of the leaf up and over the filling, then fold in the left and right sides of the leaf toward the center, overlapping them slightly. Roll the leaf away from you tightly but gently — think of rolling a small burrito. The seam should end up on the bottom. Place seam-side down in a 9 by 13-inch baking dish. Repeat with remaining grape leaves and filling, arranging them seam-side down in a single snug layer.
- 7
Pour 2 tablespoons of fresh lemon juice over the dolmades. If needed, add a splash of water so there's just a thin layer of liquid visible between the rolls — this prevents them from drying out. Cover the baking dish tightly with aluminum foil. Bake at 350°F for 20 minutes until heated through.
- 8
Remove the dolmades from the oven and let rest for 5 minutes — they will firm up slightly as they cool. Serve warm or at room temperature. These are excellent on their own or alongside a dollop of Greek yogurt or tzatziki sauce for dipping.
Tools you’ll need
- 10-inch skillet
- 9 by 13-inch baking dish
- aluminum foil
- wooden spoon
- measuring cups and spoons
- chef's knife
- cutting board
- large bowl
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