Name: Dolmades (Stuffed Grape Leaves)
Prep time: 35 min
Cook time: 45 min
Total time: 90 min
Yield: 2 servings
Cuisine: Greek
Ingredients: 16 Grape Leaves, rinsed and drained; ½ cup Rice, washed and drained; ½ Onion, finely chopped; ¼ cup Spring Onion Greens, chopped; 2 tbsp Fresh Dill, chopped; 2 tbsp Mint Leaves, chopped; 2 tbsp Parsley, chopped; 3 tbsp Olive Oil, divided; 2 tbsp Lemon Juice, fresh; 1½ cup Water; to taste Salt; to taste Black Peppercorns, freshly crushed

1 hr 30 mintotal

1 hr 20 min hands-on10 min hands-off

Prep 35 min · Cook 45 min

Serves: 2
Difficulty: Hard
Spice: None

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Method

Mix the rice, onion, spring onion greens, dill, mint, parsley, half the olive oil, salt, and black pepper in a bowl.
Place one grape leaf shiny side down and add a small spoonful of filling near the stem end.
Fold the sides inward and roll firmly but not too tight, because the rice needs space to expand.
Repeat with the remaining leaves and arrange the rolls seam side down in a wide pot.
Pour in the water, lemon juice, and remaining olive oil.
Place a small plate over the rolls to keep them in place, then cover the pot.
Simmer gently until the rice is cooked and the leaves are tender.
Rest for 10 minutes before serving warm or at room temperature.
10 min

How to tell it's done

The leaves should be tender and the rice should be cooked through but not mushy.

Getting it right

Tip

Roll the leaves snugly but not tightly; tight rolls can split as the rice cooks.

What to serve it with

Serve with lemon wedges, tzatziki, olives, or a simple Greek salad.

Common mistakes

The grape leaves split while the rice cooks.: Roll snugly but not tightly, because the rice needs room to expand during simmering.

Substitutions

Use preserved grape leaves if fresh leaves are unavailable, but rinse them well to reduce saltiness.
Use extra parsley if dill is unavailable, though the flavor will be less classic.
Do not overfill the leaves; the rice expands during cooking.

Storing and reheating

Refrigerate stuffed grape leaves for up to 4 days with a little cooking liquid or olive oil. Serve chilled, room temperature, or gently warmed; do not freeze.

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Ingredients