Dolmades

Dolmades (Greek Stuffed Vine Leaves)

Tender vine leaves wrapped around a rice-and-herb filling, gently simmered until soft and finished with a generous squeeze of lemon. Classic Greek meze, served warm or at room temperature.

Prep

45 min

Cook

55 min

Total

100 min

Serves

6 (makes about 36 pieces)

Difficulty

Medium

Recipe ingredients

• •60 g (2 oz) dried vine leaves in brine, about 36 leaves; substitute fresh grape leaves in season
• •300 g (10½ oz) vine-ripened tomatoes, for the pot base, sliced
• •200 g (1 cup) short-grain rice, Greek Carolina or other risotto-type rice; do not pre-soak
• •1 large onion, about 150 g, finely chopped
• •30 g (¼ cup) fresh dill, finely chopped
• •20 g (3 tbsp) fresh mint, finely chopped
• •30 ml (2 tbsp) extra-virgin olive oil, plus extra for drizzling
• •60 ml (¼ cup) fresh lemon juice, plus an extra lemon for serving
• •1 tsp fine sea salt
• •freshly ground black pepper, ½
• •350 ml (1½ cups) hot water or light stock, for simmering

Steps

1. 1 Rinse the brined vine leaves under cold water to remove excess salt. If any are very large, trim the stem flush with the leaf; if they are stiff, blanch for 20–30 seconds in boiling water, then drain and cool.
2. 2 Make the filling: warm 30 ml olive oil in a small pan over medium heat. Add the chopped onion and a pinch of salt and cook until translucent but not browned, 4–5 minutes. Add the rice and stir for 2 minutes until every grain glistens and is just starting to turn translucent at the edges.
3. 3 Transfer the rice and onion to a bowl. Stir in the dill, mint, salt, pepper, lemon juice and the remaining olive oil. The mixture should taste pleasantly seasoned; taste a pinch before wrapping.
4. 4 Set up a rolling station: place a vine leaf smooth-side down with the stem end toward you, shiny side up. The veins should run away from you (so the leaf will roll into a tight cylinder).
5. 5 Spoon about 1 tsp of filling (a heaped 5 g) just below the center of the leaf. Fold the stem end up over the filling, fold both sides in like an envelope, then roll firmly away from you into a tight cigar. Do not overfill or the dolma will burst during cooking. Repeat with all leaves, reserving any torn or very small leaves.
6. 6 Line the base of a heavy, wide pot with the torn leaves and a layer of sliced tomatoes (this prevents sticking and adds flavor to the sauce). Pack the rolled dolmades tightly in concentric circles, seam side down, working from the edge inward. Drizzle with olive oil.
7. 7 Place an inverted heatproof plate directly on top of the dolmades to weigh them down so they hold their shape while cooking. Pour the hot water or stock around (not over) the plate until it reaches just below the rim of the plate.
8. 8 Bring to a gentle simmer over medium heat, then reduce to low, cover, and cook for 45–55 minutes. The dolmades are done when the rice is tender all the way to the center and has absorbed the liquid; unroll one to check — there should be no chalky core. If the pot runs dry before the rice is tender, add a little more hot water.
9. 9 Remove the pot from the heat and let the dolmades rest, covered, for 15 minutes — they will continue to absorb liquid and firm up.
10. 10 Serve warm or at room temperature, drizzled with extra olive oil and a generous squeeze of fresh lemon. Leftovers keep in the refrigerator for up to 3 days; flavor improves on day two.