Introduction
Dolmades are a quintessential Greek delicacy consisting of tender grape leaves stuffed with a savory filling of rice, fresh herbs, and sometimes ground meat. The most common version is the meatless Dolmades Yalantzi, which are stuffed with a fragrant mixture of rice, onions, and an abundance of herbs like dill, mint, and parsley, all slow cooked in a bath of lemon juice and extra virgin olive oil. The preparation is a labor of love, requiring the delicate leaves to be rolled tightly into small cylinders to ensure the filling stays contained during the simmering process. These bite sized parcels are typically served cold or at room temperature as a classic meze, often accompanied by a thick lemon sauce known as avgolemono or a side of creamy Greek yogurt to complement their bright and tangy profile.
Ingredients
The Wrappers and Filling
60 to 70 grape leaves (fresh or from a jar in brine)
1 1/2 cups short-grain rice (Glacé or Carolina)
1 cup extra virgin olive oil
2 medium onions, very finely diced
3 to 4 spring onions, finely chopped
1/2 cup pine nuts (optional)
1/4 cup currants (optional)
Salt and freshly ground black pepper
The Aromatics
1/2 cup fresh dill, finely chopped
1/2 cup fresh parsley, finely chopped
1/4 cup fresh mint, finely chopped
1 tsp dried oregano
The Cooking Liquid
2 cups warm water
Juice of 2 lemons
1/2 cup extra virgin olive oil
The Finishing Touches
Lemon slices (placed on top during cooking and for serving)
A dollop of Greek yogurt or a side of Avgolemono sauce
Fresh dill for garnish
Preperation
Leaves: Rinse the jarred grape leaves thoroughly in cold water to remove excess brine or blanch fresh leaves until they are pliable.
Rice: Rinse the short grain rice under cold water until the water runs clear and drain it completely.
Herbs: Finely chop a large bunch of fresh dill, mint, and parsley to provide the aromatic base for the filling.
Aromatics: Grate the white onions and mince the garlic, then sauté them in olive oil until soft and translucent.
Liquids: Squeeze the juice of several lemons and measure out the extra virgin olive oil for the slow braising process.
Step by Step
The Leaves: Use fresh grape leaves blanched in boiling water or jarred leaves rinsed thoroughly in cold water to remove excess brine. Trim any tough stems from the base of each leaf to make them easier to roll.
The Filling: Combine uncooked short grain rice with a generous amount of finely chopped green onions, fresh dill, and mint. Mix in plenty of extra virgin olive oil, salt, black pepper, and a squeeze of lemon juice.
The Assembly: Place a leaf flat on a clean surface with the vein side facing up. Put a small spoonful of the rice mixture near the stem end, fold the sides inward, and roll tightly toward the tip to create a small, firm cylinder.
The Pot: Line the bottom of a heavy pot with torn or extra grape leaves to prevent the dolmades from sticking or scorching. Arrange the rolls in tight, concentric circles, stacking them in layers if necessary.
The Liquid: Pour in enough water or vegetable stock to almost cover the rolls, along with more olive oil and lemon juice. Place a heavy inverted plate directly on top of the dolmades to keep them from unrolling as the rice expands.
The Cooking: Simmer over low heat for about 40 to 50 minutes until the rice is tender and most of the liquid has been absorbed.
Finishing: Remove the pot from the heat and let the dolmades cool in the pot for at least 30 minutes. This allows them to absorb any remaining juices and firm up, making them perfect to serve at room temperature with a side of thick Greek yogurt or avgolemono sauce.
Origin:
Cyclades
Diet
Vegan, Gluten-Free
Equipment Needed:
Large pot, Plate (for weighing down), Mixing bowl.
Cultural History
Dolmades are the exquisite parcels of the Greek table, representing a tradition of stuffed vegetables that spans the entire Eastern Mediterranean. The most iconic version features tender young grape leaves harvested in late spring, which are intricately wrapped around a savory filling of rice, aromatic herbs like dill and mint, and sometimes ground meat. These small rolls are nestled tightly in a pot and simmered until the leaves become melt-in-the-mouth tender and the filling absorbs the bright acidity of fresh lemon juice and rich olive oil. Often served as a cold appetizer in their vegetarian "yalantzi" form or warm with a creamy avgolemono sauce when meat is included, dolmades are a testament to the patience of the Greek kitchen, turning simple leaves into a sophisticated and elegant delicacy.
Yiayias Secret
The secret to tender and flavorful Dolmades is the preparation of the grape leaves and the tightness of the roll. If using fresh leaves, blanch them in boiling water for just a few seconds until they turn a dark olive green and become pliable; if using jarred leaves, rinse them thoroughly in cold water to remove the excess brine. When rolling, always place the vein side up so the smooth side of the leaf ends up on the outside, and leave enough room for the rice to expand so the parcels don't burst during cooking.
For the filling, use a generous amount of fresh herbs like dill, mint, and parsley, along with finely chopped green onions. The real trick to a silky texture is adding plenty of extra virgin olive oil directly into the rice mixture and layering the bottom of your pot with sliced lemons and extra grape leaves to prevent sticking. Once the Dolmades are nestled tightly in the pot, place a heavy plate directly on top of them to keep them submerged and prevent them from unrolling as the liquid simmers. Allow them to cool completely in the pot before serving; this ensures they soak up all the remaining lemony juices and stay incredibly moist.
Substitution Notes
The Wrappers: Grape leaves (preserved in brine or fresh) are the standard. If unavailable, you can use blanched cabbage leaves (Lahanodolmades) or even Swiss chard. If using fresh grape leaves, ensure they are blanched in boiling water for a few minutes until they become pliable and change color to a dark olive green.
The Filling: Long-grain or medium-grain rice is traditional. For a low-carb version, cauliflower rice or quinoa can be used, though you may need to add a binder like an extra egg if making the meat version. If making Dolmades Yalantzi (the meatless version), increase the amount of onions and herbs to ensure a deep flavor.
The Meat: If adding meat, ground lamb or beef (or a mix of both) is used. For a lighter alternative, ground turkey or chicken works well. In some regions, finely chopped pine nuts and currants are added to the meatless version for a sweet and savory contrast.
The Aromatics: A heavy hand of fresh dill, mint, and parsley is essential for the characteristic bright flavor. If you find mint too strong, substitute with fennel fronds or green onions. Always use fresh herbs; dried herbs lack the necessary vibrancy for this specific dish.
The Cooking Liquid: The rolls should simmer in a mixture of water, extra virgin olive oil, and fresh lemon juice. To prevent the dolmades from unrolling during cooking, place an inverted heavy plate directly on top of them inside the pot to keep them submerged and stationary.
The Sauce: Meat-filled dolmades are often served with Avgolemono (egg-lemon sauce). For the meatless version, a side of Greek yogurt or a simple drizzle of olive oil and extra lemon is sufficient.
Wine Pairings
Dolmades are delicate parcels of tender grape leaves stuffed with a savory mixture of rice, fresh herbs like dill and mint, and sometimes ground meat, often served with a squeeze of lemon.
White Wine (The Traditional Choice): A high-acid, citrusy white is the most natural partner to complement the lemon and the herbal interior. A Greek Assyrtiko offers a piercing acidity and mineral backbone that stands up to the briny leaves, while a Moschofilero provides floral and grapey notes that highlight the fresh herbs.
Red Wine: If the dolmades contain meat, a light-bodied red with high acidity and low tannins is best. A Cretan Kotsifali or a Pinot Noir offers soft red fruit that won't clash with the vegetal notes of the grape leaves.
The Contrast: A dry sparkling wine or a chilled Fino Sherry provides a sharp, saline contrast to the soft texture of the rice. The bubbles or the nutty dryness cut through the olive oil and cleanse the palate of the concentrated herbal flavors.
Storage Instructions
Refrigeration: Place the Dolmades in an airtight container and store them in the refrigerator for up to 5 days. If they were served with an avgolemono sauce, they are best consumed within 2 to 3 days. Drizzle a little olive oil over them before storing to prevent the grape leaves from drying out.
Freezing (Cooked): Cooked Dolmades freeze well for up to 3 months. Arrange them in a single layer on a tray to freeze individually before transferring them to a freezer bag to prevent them from sticking together. Note that rice filled Dolmades may become slightly softer upon thawing.
Freezing (Unbaked): You can freeze assembled, unbaked Dolmades for up to 3 months. Place them tightly in a container or freezer bag. When ready to eat, cook them directly from frozen by adding an extra 10 to 15 minutes to the usual simmering time.
Reheating: To reheat, place the Dolmades in a pot with a few tablespoons of water or broth, cover, and simmer on low heat until warmed through. Alternatively, steam them for 5 to 8 minutes. Avoid the microwave if possible, as it can cause the rice to become tough and the grape leaves to tear.
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