Dolmades are tender vine leaves wrapped around a savory filling of rice, fresh herbs, and often pine nuts, slowly simmered in a lemony broth. This Greek version uses a bright, herb-forward filling and a gentle cooking method that yields silky leaves and perfectly cooked rice every time. The combination of tangy lemon, fruity olive oil, and aromatic dill makes these parcels a standout appetizer or light main.
Ingredients
- 1 jar (16 oz / 450 g) vine leaves in brine, drained and rinsed
- 1 cup (185 g) long-grain white rice, rinsed
- 1/2 cup (120 ml) extra-virgin olive oil, plus more for drizzling
- 1 large yellow onion, finely chopped
- 3 garlic cloves, minced
- 1/4 cup (15 g) fresh dill, finely chopped
- 1/4 cup (15 g) fresh mint, finely chopped
- 1/4 cup (15 g) fresh parsley, finely chopped
- 1/4 cup (35 g) pine nuts, toasted
- 1/4 cup (60 ml) lemon juice, plus 2 tbsp for the cooking liquid
- 1 tsp salt, plus more to taste
- 1/2 tsp black pepper
- 2 cups (475 ml) vegetable or chicken broth
- 1 lemon, sliced into rounds
Instructions
- Rinse the vine 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 and pat dry. Trim any thick stems.
- In a medium skillet, heat 2 tablespoons of the olive oil 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 mixture, rice, dill, mint, parsley, pine nuts, 1/4 cup lemon juice, salt, and pepper. Stir in the remaining olive oil.
- Lay a vine leaf flat on a cutting board, shiny side down. Place about 1 tablespoon of filling near the stem end. Fold the sides over the filling, then roll tightly into a cylinder, like a small cigar. Repeat with remaining leaves and filling.
- Line the bottom of a heavy pot (such as a Dutch oven) with a few torn or imperfect vine leaves to prevent sticking. Arrange the dolmades snugly in a single layer, seam side down. If you have more than one layer, place them in layers, but keep them snug.
- Pour the broth and remaining 2 tablespoons lemon juice over the dolmades. Add enough water to just barely cover them. Place the lemon slices on top, then invert a heatproof plate directly on the dolmades to keep them submerged.
- Bring to a gentle simmer over medium heat, then reduce to low. Cover and cook for 50–60 minutes, until the rice is tender and the leaves are soft. Check occasionally to ensure there is still liquid; add a little hot water if needed.
- Remove from heat and let cool in the pot for 15 minutes. Serve warm, at room temperature, or chilled.
Tips
- Substitutions: If you can’t find vine leaves, use Swiss chard or collard greens – blanch them first for 2 minutes. The flavor will be different but still delicious.
- Don’t overfill: Too much filling makes rolling difficult and the leaves may burst. A scant tablespoon is enough for a medium leaf.
- Keep them submerged: The plate on top is essential – it keeps the dolmades from floating and ensures even cooking.
- Check for salt: Brined leaves are salty; adjust the salt in the filling accordingly. Taste the filling before rolling.
Serving Suggestions
Serve dolmades as part of a meze spread with tzatziki, hummus, and pita. They also pair well with a Greek salad and grilled lamb or chicken. A squeeze of fresh lemon over the top brightens them up.
Variations
- Meat version: Add 1/2 lb (225 g) ground lamb or beef to the filling; brown it with the onion. Cook until the meat is fully cooked (safe minimum 160°F / 71°C) before rolling.
- Currant and herb: Add 1/4 cup (40 g) dried currants and 1 tsp ground cinnamon for a sweeter, more aromatic filling.
- Avgolemono sauce: Whisk 2 egg yolks with the juice of 1 lemon, then slowly temper with 1 cup of the cooking liquid. Stir into the pot after cooking 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 skillet with a splash of water or broth, cover, and warm over medium-low heat for 5–7 minutes, or microwave in 30-second bursts. They can also be served cold. For longer storage, freeze in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months; thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I use fresh vine leaves? Yes, but they need to be blanched first. Bring a large pot of salted water to a boil, add the leaves in batches, and cook for 2–3 minutes until pliable. Drain and pat dry before using.
Why are my dolmades falling apart? This usually happens if the leaves are over-soaked, if you overfill them, or if they are cooked at too high a boil. Keep the heat low and the liquid at a gentle simmer.
Can I make dolmades ahead of time? Absolutely. They taste even better the next day as the flavors meld. Prepare and cook them up to 2 days ahead, then refrigerate and serve cold or reheat gently.
Do I need to rinse the brined vine leaves? Yes, rinsing removes excess salt and brine. Soaking in hot water further softens them and reduces saltiness.
Can I use brown rice instead of white? Yes, but brown rice takes longer to cook and needs more liquid. Increase the cooking time to about 70–80 minutes and add extra broth as needed.
What if I don’t have a plate to weigh them down? Use a small ovenproof dish or a piece of parchment paper cut to fit, topped with a heavy spoon. The goal is to keep them submerged.
Related
- Jager Schnitzel Cooking Method: Crispy Pork Cutlets
- Jager Schnitzel Recipe: Classic German Hunter-Style
- Hungarian Chicken Paprikash with Egg Noodles
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).