Greek Dolomades, so simple, so good, you can’t just stop at one. We are not big meat eaters in our house hold. Surprisingly, we thoroughly enjoy a lot of vegetarian dishes that are simple yet delicious. Plan this recipe ahead and order your grape leaves on amazon, which you’ll find the link for in the ingredients list below! Enjoy this tasty and easy to make Greek dolmades!
Greek Dolmades
Ingredients
60-70 fresh grape leaves or one 16-oz jar, drained grape leaves, stems removed (Orlando brand is my favorite)
3⁄4 cup extra-virgin olive oil, divided, plus more for serving
1 large white onion, diced (2 cups)
4 large spring onions or 8 scallions, green parts only, thinly sliced (1 ½ cups)
1 1⁄3 cups finely shopped fresh dill (3 oz.)
1 2⁄3 cups finely chopped flat-leaf parsley (3 oz.)
1 cup finely chopped fresh mint (2 oz.)
1 3⁄4 cups (12 ¼ oz.) short grain rice, soaked in cool water for 10 minutes, then drained)
Kosher salt and freshly ground black pepper
2 tbsp. fresh lemon juice, plus a few lemon wedges for serving
Plain Greek yogurt, for serving (optional)
Prepare
1. Bring a large pot of water to a rolling boil. Fill a large bowl 2⁄3 of the way with ice water. Add the grape leaves to the boiling water and cook until tenderized, 2 minutes. Remove the leaves using a slotted spoon or small strainer and transfer to the ice water. Once cooled, strain the leaves, and pat dry using a clean towel. Set aside.
2. Set a large skillet over medium heat and add ¼ cup of the oil. Once hot, add the white onion and cook, stirring occasionally until softened, 5 minutes. Add the spring onions, dill, parsley, and mint and continue cooking until the onion is completely soft and somewhat translucent, 3-4 minutes more. Add the rice and 1 teaspoon kosher salt and cook, stirring constantly, for 2 minutes. Add 1 cup water and cook, stirring occasionally, for 10 minutes. Remove from the heat and season with salt and pepper. Set aside until fully cooled.
Line the bottom of a large pot or Dutch oven with 3 layers of grape leaves (these will prevent the dolmakadia from scorching later).
3. Working one at a time, place the remaining leaves, bottom-sides up with the points facing you. Place a generous tablespoon of filling in the center of each leaf, then fold the left and right sides over the filling. Fold the tip of the leaf over the filling, then roll tightly to make a roughly 2-inch by 1⁄2–inch cigar shape. Place the roll, seam side down, in the lined pot. Continue with the remaining leaves and filling, placing them tightly together in the pot and continuing onto a second layer as necessary.
4. Place the pot on the stove and add 1 1⁄3 cups boiling water, the lemon juice, and the remaining ½ cup of oil. Bring to a simmer over medium heat, then lower the heat to medium-low and cover the pan; cook until the rice is tender and the leaves are very tender, about 45 minutes.
Remove the pot and let cool. Serve the dolmadakia at room temperature or chilled, drizzled with olive oil and alongside lemon wedges for squeezing and Greek yogurt for dipping or topping. Enjoy these delicious Greek Dolmades, and save your leftovers for lunch the next day, that is if you have and Greek dolmades left over! Haha!
- 60-70 fresh grape leaves or one 16-oz jar, drained grape leaves, stems removed (Orlando brand is my favorite)
- 3⁄4 cup extra-virgin olive oil, divided, plus more for serving
- 1 large white onion, diced (2 cups)
- 4 large spring onions or 8 scallions, green parts only, thinly sliced (1 ½ cups)
- 1 1⁄3 cups finely shopped fresh dill (3 oz.)
- 1 2⁄3 cups finely chopped flat-leaf parsley (3 oz.)
- 1 cup finely chopped fresh mint (2 oz.)
- 1 3⁄4 cups (12 ¼ oz.) short grain rice, soaked in cool water for 10 minutes, then drained)
- Kosher salt and freshly ground black pepper
- 2 tbsp. fresh lemon juice, plus a few lemon wedges for serving
- Plain Greek yogurt, for serving (optional)
- 1. Bring a large pot of water to a rolling boil. Fill a large bowl 2⁄3 of the way with ice water. Add the grape leaves to the boiling water and cook until tenderized, 2 minutes. Remove the leaves using a slotted spoon or small strainer and transfer to the ice water. Once cooled, strain the leaves, and pat dry using a clean towel. Set aside.
- 2. Set a large skillet over medium heat and add ¼ cup of the oil. Once hot, add the white onion and cook, stirring occasionally until softened, 5 minutes. Add the spring onions, dill, parsley, and mint and continue cooking until the onion is completely soft and somewhat translucent, 3-4 minutes more. Add the rice and 1 teaspoon kosher salt and cook, stirring constantly, for 2 minutes. Add 1 cup water and cook, stirring occasionally, for 10 minutes. Remove from the heat and season with salt and pepper. Set aside until fully cooled.
- Line the bottom of a large pot or Dutch oven with 3 layers of grape leaves (these will prevent the dolmakadia from scorching later).
- 3. Working one at a time, place the remaining leaves, bottom-sides up with the points facing you. Place a generous tablespoon of filling in the center of each leaf, then fold the left and right sides over the filling. Fold the tip of the leaf over the filling, then roll tightly to make a roughly 2-inch by 1⁄2–inch cigar shape. Place the roll, seam side down, in the lined pot. Continue with the remaining leaves and filling, placing them tightly together in the pot and continuing onto a second layer as necessary.
- 4. Place the pot on the stove and add 1 1⁄3 cups boiling water, the lemon juice, and the remaining ½ cup of oil. Bring to a simmer over medium heat, then lower the heat to medium-low and cover the pan; cook until the rice is tender and the leaves are very tender, about 45 minutes.
- Remove the pot and let cool. Serve the dolmadakia at room temperature or chilled, drizzled with olive oil and alongside lemon wedges for squeezing and Greek yogurt for dipping or topping. Enjoy these delicious Greek Dolmades, and save your leftovers for lunch the next day, that is if you have and Greek dolmades left over! Haha!
