Greek Food 
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Dolmades
Ingredients
- 1 cup uncooked rice preferably short-grain rice
- 1/4 cup olive oil
- 1 large onion finely chopped
- 1/4 cup pine nuts
- 1/4 cup raisins
- 2 tbsp chopped fresh dill
- 2 tbsp chopped fresh mint
- 2 tbsp chopped fresh parsley
- Juice of 1 lemon
- Salt and pepper to taste
- About 20-24 grape leaves canned or fresh
- Water for boiling
- Lemon slices and fresh herbs for garnish optional
Instructions
- Rice Filling: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent.
- Add the pine nuts to the skillet and toast them until they are lightly golden.
- Stir in the uncooked rice and sauté for a couple of minutes, coating the rice with the oil and onions.
- Add the raisins, chopped dill, chopped mint, and chopped parsley to the skillet. Mix well to combine.
- Pour in the lemon juice and season with salt and pepper. Mix everything together and remove from the heat. Allow the rice filling to cool slightly.
- Preparing Grape Leaves: If using fresh grape leaves, blanch them in boiling water for a few seconds to soften them. If using canned grape leaves, rinse and drain them to remove excess brine.
- Rolling Dolmades: Lay a grape leaf flat, vein side up. Place a small spoonful of the rice filling near the stem end of the leaf.
- Fold the sides of the leaf over the filling and then roll from the stem end to the tip, creating a compact and tidy roll.
- Repeat this process with the remaining grape leaves and rice filling.
- Cooking Dolmades: Line the bottom of a large pot with any torn or leftover grape leaves to prevent the dolmades from sticking. Arrange the rolled dolmades in the pot, seam side down, in a single layer.
- Pour enough water over the dolmades to cover them. Place a heavy plate on top to keep the dolmades from floating.
- Cover the pot and bring the water to a boil. Reduce the heat to low and let the dolmades simmer gently for about 30-35 minutes or until the rice is cooked.
- Serving: Carefully remove the dolmades from the pot and arrange them on a serving platter. Garnish with lemon slices and fresh herbs if desired.
- Serve your delicious vegan dolmades warm or at room temperature as an appetizer or side dish.
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If you enjoyed this recipe or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other dishes I’ve created or stories I’ve written about food culture – here.
