Dolmades

Dolmades

Makes about 40-45 pieces
​Dolmades or stuffed grape vine leaves are a regular staple in mezze all over the middle-east. Made with either fresh or brined grape vine leaves and sometimes even cabbage, these delicious cigar shaped rolls can be filled with anything from herbed rice to minced meat. Although easily available in jars in most supermarkets, the freshly made version is far superior in both quality and flavor. And once you had a taste of a freshly-made warm dolma, you’ll never go back to store-bought ones. 

Dolmades Recipe Video

Ingredients
​

450 g bottled vine leaves, tender or 250g fresh grape leaves ​
​2 bunches spring onions​
1 large onion, finely chopped​
​2 cloves garlic, thinly sliced​
​4 tablespoons pinenuts​
​1 tablespoon tomato paste​
250 ml Greek olive oil​
300 g Arborio rice​
4 tablespoons currants or tiny black raisins​
300ml chicken or vegetable stock​
handful coriander, chopped​
handful dill, chopped​
handful mint, chopped​
zest of 2 limes​
salt​
pepper​
juice of 1 lemon​
4-5 slices lemon​
100ml whisked greek yogurt, to serve ​

Recipe
​

1If you have fresh grape vine leaves, blanch them for 2-3 minutes in salted boiling water. Remove them with a slotted spoon and put them in a bowl of cold water. Once cool, remove and let them drain in a strainer. Use a sharp knife or scissors to remove the stems and any thick veins that may be on the leaves. Set aside.

2If using store-bought vine leaves preserved in brine, frozen or from a can, remove them from the container and place in a strainer. Rinse under cold water and let them drain.

3Heat ½ cup of olive oil and in a saucepan over medium heat. Cook for 3-4 minutes, until translucent. Add pine-nuts and stir-fry until they are golden. Stir in the tomato paste.

4Rinse the rice very well and drain well. Add it to the onions and stir for 3-4 minutes to coat them well in oil. Fry rice until slightly golden brown. Add raisins and about 300ml of vegetable or chicken stock, and stir.

5Simmer over medium heat for 4-5 minutes. Remove from heat and cover with a clean tea towel. Place lid over towel and let it sit for at least 10 minutes.

6Finish chopping coriander, dill and mint leaves, and place in a large bowl. Add the rice mixture. Season generously with salt and pepper and stir well.

7Take 1 vine leaf at a time. Place it on the counter top or on a cutting board (veins facing upward and the shiny side facing down). Add a tablespoon of rice filling in the center. Fold the stem end over the filling, then fold the two sides toward the middle, and roll up like a cigar.

8Spread a layer of leaves on the bottom of the pot (use any torn or cut leaves first), followed by a layer of a few sliced lemons. Add the dolmades, placing them one next to the other.

9When the first layer is complete continue with a second and third layer, until they are all done.

10Add the remaining olive oil, lemon juice and enough hot water to cover them completely. Place a heavy plate over the rolls (this is done to keep the dolmades in place and they don’t fall apart while cooking). Bring to the boil and simmer over low heat for about 40-50 minutes.

11Try one to make sure the rice has cooked properly and if the leaves are soft. When ready, remove from heat.

12Let them cool for a bit, in the pot. They can be served warm or cold and can be refrigerated for several days. Serve with some whisked greek yogurt or on their own.

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