📝 About This Recipe
These classic Greek dolmades are a labor of love, featuring tender grape leaves wrapped around a fragrant filling of short-grain rice, fresh Mediterranean herbs, and a hint of citrus. This traditional vegetarian version, often called 'yalantzi', captures the essence of the Aegean sea with its bright, briny, and earthy flavor profile. Served chilled or at room temperature, they are the crown jewel of any authentic meze platter, offering a perfect balance of texture and zest.
🥗 Ingredients
The Wrappings
- 16 oz jar Grape Leaves (preserved in brine, or 60-70 fresh leaves)
The Rice Filling
- 1.5 cups Short-grain rice (such as Arborio or Carolina, rinsed)
- 1/2 cup Extra virgin olive oil (high quality Greek oil preferred)
- 2 large Yellow onions (very finely diced)
- 4-5 pieces Green onions (thinly sliced)
- 1/2 cup Fresh dill (finely chopped)
- 1/4 cup Fresh mint (finely chopped)
- 1/4 cup Fresh parsley (finely chopped)
- 2 tablespoons Pine nuts (optional, toasted)
- 1 teaspoon Sea salt (to taste)
- 1/2 teaspoon Black pepper (freshly cracked)
Braising Liquid
- 1/2 cup Lemon juice (freshly squeezed)
- 1/4 cup Extra virgin olive oil (for the pot)
- 1.5 cups Boiling water (or as needed to cover)
👨🍳 Instructions
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1
Prepare the grape leaves: If using jarred leaves, remove them from the brine and rinse thoroughly under cold water. Blanch them in boiling water for 3-5 minutes to soften, then drain and set aside. If using fresh leaves, blanch for 2 minutes until pliable.
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2
In a large skillet, heat 1/2 cup of olive oil over medium heat. Add the finely diced yellow onions and sauté for about 8-10 minutes until translucent and soft, but not browned.
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3
Stir in the rinsed rice and cook for 2-3 minutes, stirring constantly to coat every grain with oil until the rice looks slightly translucent.
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4
Remove the skillet from the heat. Stir in the green onions, dill, mint, parsley, pine nuts (if using), salt, and pepper. Mix well to create a vibrant, aromatic filling.
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5
Prepare your cooking pot (a wide, heavy-bottomed pot works best). Line the bottom with any torn or smaller grape leaves to create a protective bed that prevents the dolmades from sticking or burning.
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6
Start the rolling process: Place one grape leaf on a flat surface, vein-side up, with the stem end facing you. Snip off the stem with scissors.
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7
Place about 1 tablespoon of the rice mixture near the stem end of the leaf. Do not overfill, as the rice will expand during cooking.
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8
Fold the bottom of the leaf over the filling, then tuck in the sides, and roll tightly toward the tip of the leaf—similar to a small cigar or burrito.
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9
Arrange the rolled dolmades in the prepared pot, seam-side down. Pack them tightly together in neat rows; you can create a second layer if necessary.
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10
Drizzle the remaining 1/4 cup of olive oil and the lemon juice over the dolmades. Pour in enough boiling water to just barely cover the top layer.
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11
Place an inverted heat-proof plate directly on top of the dolmades. This acts as a weight to keep them from unrolling while the water bubbles.
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12
Cover the pot with a lid and bring to a gentle simmer. Reduce heat to low and cook for 40-50 minutes, or until the rice is tender and the leaves are soft.
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13
Remove from heat and let the dolmades cool in the pot with the lid on for at least 30 minutes. This allows them to absorb the remaining juices and firm up.
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14
Carefully remove the plate and transfer the dolmades to a serving platter. Serve at room temperature or chilled for the best flavor development.
💡 Chef's Tips
Always place the leaves vein-side up when rolling so the smooth side ends up on the outside for a beautiful presentation. Don't roll them too tightly; the rice needs a little room to expand as it cooks or the leaves might burst. If you find the flavor too mild, add a teaspoon of dried Greek oregano or a pinch of allspice to the rice mixture for extra depth. Always use high-quality extra virgin olive oil, as it is a primary flavor component of this dish. If using fresh leaves, ensure they are picked from vines that haven't been sprayed with pesticides.
🍽️ Serving Suggestions
Serve with a side of thick, creamy Greek yogurt or a homemade Tzatziki dip. Pair with a crisp, chilled glass of Assyrtiko or a dry Rosé wine. Include them as part of a meze platter alongside Kalamata olives, feta cheese, and warm pita bread. Garnish with extra lemon wedges and a sprinkle of fresh dill for a pop of color. Serve alongside grilled lamb chops or roasted chicken for a complete Mediterranean feast.