Dolmades—also spelled dolmades—are tender grape leaves wrapped around a savory filling of rice, fresh herbs, and sometimes pine nuts, simmered in a lemony broth. This Greek version, a staple across New Zealand’s Mediterranean-influenced home kitchens, balances bright lemon, earthy olive oil, and fragrant dill for a dish that works as an appetizer, side, or light main. The leaves are brined, so they’re ready to use straight from the jar, making this surprisingly simple to assemble at home.
Ingredients
- 1 jar (16 oz / 450 g) brined grape leaves (about 60 leaves)
- 1 cup (200 g) short-grain white rice, rinsed
- 1/2 cup (120 ml) extra-virgin olive oil, plus more for drizzling
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup (20 g) fresh dill, chopped
- 1/2 cup (20 g) fresh parsley, chopped
- 1/4 cup (10 g) fresh mint, chopped
- 1/4 cup (30 g) pine nuts (optional)
- 1 lemon, juiced (about 2 tbsp / 30 ml), plus extra wedges for serving
- 1 tsp salt
- 1/2 tsp black pepper
- 2 cups (480 ml) vegetable or chicken broth
- 1 lemon, sliced into rounds (for layering)
Instructions
- Rinse the grape leaves under cold water to remove excess brine. Place them in a large bowl and cover with boiling water; let soak for 10 minutes. Drain, pat dry, and trim any tough stems.
- Heat 2 tablespoons of the olive oil in a skillet over medium heat. Add the onion and cook until soft, about 5 minutes. Add the garlic and cook 1 minute more. Remove from heat.
- In a large bowl, combine the cooked onion and garlic, rice, dill, parsley, mint, pine nuts (if using), lemon juice, salt, and pepper. Stir in the remaining olive oil (about 6 tablespoons).
- Lay a grape leaf flat on your work surface, shiny side down. Place about 1 heaping teaspoon of filling near the stem end. Fold the sides over the filling, then roll tightly from the stem end to the tip, like a small cigar. Repeat with remaining leaves and filling.
- Line the bottom of a heavy pot (large enough to hold the dolmades in one or two layers) with a few torn or imperfect grape leaves to prevent sticking.
- Arrange the dolmades snugly in the pot, seam-side down. If making multiple layers, place them in a single layer, then start a second layer on top. Tuck lemon slices between the layers for extra flavor.
- Pour the broth over the dolmades—it should just cover them. If needed, add a little water. Place an ovenproof plate upside down on top to keep them submerged.
- Cover the pot and bring to a simmer over medium heat. Reduce heat to low and cook gently for 45 minutes, or until the rice is tender and the leaves are soft. Check halfway through and add a splash of water if the liquid has evaporated.
- Remove from heat and let the dolmades cool in the pot for 15 minutes. Serve warm or at room temperature, drizzled with olive oil and lemon wedges on the side.
Tips
- Substitutions: If you can’t find brined grape leaves, use fresh ones—blanch them in boiling water for 2 minutes to soften. You can also use Swiss chard or collard greens, but the flavor and texture will differ.
- Don’t overfill: Too much filling makes rolling difficult and can cause the leaves to burst. Use about a teaspoon for small leaves, a tablespoon for larger ones.
- Keep them submerged: The plate on top is essential—it stops the dolmades from floating and ensures even cooking. If you skip it, the top layer may dry out.
- Common mistake: Skipping the soak. Brined leaves are salty; a quick soak removes excess salt and makes them pliable.
Serving Suggestions
Serve dolmades as part of a mezze spread with tzatziki, hummus, and warm pita. They also pair well with grilled lamb or chicken, and a crisp Greek salad. For a light lunch, arrange them over a bed of yogurt with a sprinkle of sumac.
Variations
- Meat filling: Add 1/2 lb (225 g) ground lamb or beef to the onion mixture, cooking until browned. Ensure the filling reaches 160°F (71°C) (USDA FSIS safe minimum for ground meat) before rolling.
- Vegetarian with currants: Add 1/4 cup (40 g) dried currants and a teaspoon of ground cinnamon to the rice mixture for a sweet-savory twist.
- Avgolemono sauce: Whisk 2 egg yolks with 3 tbsp lemon juice, then slowly temper with 1 cup of the hot cooking liquid. Stir into the pot after cooking, off the heat, for a creamy sauce.
Storage and Reheating
Refrigerate leftover dolmades in an airtight container with some of the cooking liquid for up to 4 days. To reheat, place them in a saucepan with a splash of water or broth, cover, and warm over low heat for 10 minutes, or microwave in 30-second bursts. They can also be frozen for up to 3 months—thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I use long-grain rice instead of short-grain? Yes, but the texture will be less creamy. Short-grain rice holds together better and absorbs flavors more readily.
My dolmades came out too salty—why? The brined leaves likely weren’t soaked long enough. Increase the soaking time to 20 minutes, and consider rinsing them again after soaking.
Do I need to cook the rice before rolling? No—the rice cooks fully during the simmering process. Pre-cooking would make the filling mushy.
Can I make dolmades in a slow cooker? Yes, after rolling, place them in the slow cooker with broth, cover, and cook on low for 4–5 hours, until the rice is tender.
Why did my dolmades fall apart? This usually happens if the leaves are torn or if you rolled them too loosely. Use intact leaves and roll snugly, but not so tight that the filling bursts.
Are dolmades gluten-free? Yes, as long as you use a gluten-free broth and ensure no cross-contamination in the ingredients. They are naturally dairy-free too.
Related
- Khachapuri with Cottage Cheese: Easy Georgian Bread
- Khachapuri Recipe: Georgian Cheese Bread
- Khachapuri with Egg: Georgian Cheese Boat Recipe
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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