Dolmades – Greek vine leaf rolls with rice and herbs Recipe
Dolmades are small rolls wrapped not in cabbage, but in vine leaves, filled with rice and herbs. In Greece they are often served cold as an appetizer, alongside olives, cheese and bread. They are delicately lemony, herbaceous and perfect as a snack to nibble on during long conversations at the table.
Dolmades are part of Greek meze – a selection of small appetizers served with wine or ouzo, often cold. In wine‑growing regions they’re traditionally made in summer with young, fresh vine leaves.
These homemade dolmades bring a taste of a Greek taverna to your table: delicate vine leaves, fragrant herbs and a refreshing lemon note. They are perfect to make ahead, ideal for sharing and look impressive despite using simple, everyday ingredients.
Why this version works
- The rice is only partially cooked the first time, so after the second cooking it keeps its shape and doesn’t turn mushy.
- Cooling it in the same liquid makes the dolmades juicy and stops them from splitting while you roll or serve them.
- Weighing them down with a plate keeps the rolls stable during gentle cooking and prevents them from unrolling.
- Plenty of fresh herbs and lemon gives a distinctly fresh flavour without needing to add meat.
Chef's tips
Do not overfill the leaves – the rice will expand as it cooks and can tear the rolls. If your vine leaves are very salty, soak them briefly in cold water after rinsing. Try to roll the dolmades to a similar size so they cook evenly. If you like a stronger lemon flavor, add a little more lemon juice to the cooking liquid and drizzle some over just before serving.
How to serve
Serve the dolmades on a large platter, drizzled with olive oil and lemon juice, sprinkled with extra chopped herbs. Add lemon wedges on the side so everyone can adjust the acidity. They pair wonderfully with tzatziki, Greek salad, olives, feta and warm pita or crusty bread.
Watch out for
- Don’t overfill the leaves – too much filling makes the rolls burst open as they cook.
- If jarred vine leaves are very salty, rinse them thoroughly, otherwise the whole dish will be oversalted.
- Cook over a very low heat; boiling too vigorously can tear the dolmades and wash out the filling.
- Don’t skip the layer of leaves on the bottom of the pot – without it they burn easily.
Substitutions
- If you don’t have vine leaves, you can use young cabbage leaves, but the flavour will be milder.
- You can replace part of the dill with flat‑leaf parsley if you prefer a less dill‑forward aroma.
- You can swap long‑grain rice for risotto rice, shortening the initial cooking time a little.
Ingredients
- vine leaves marinated from a jar or fresh, blanched - 40 pieces
- rice short-grain or risotto rice - 250 g
- onion medium - 2 pieces
- olive oil for frying and cooking - 6 tablespoons
- fresh dill finely chopped - 3 tablespoons
- parsley finely chopped - 3 tablespoons
- fresh mint finely chopped, optional - 1 tablespoon
- lemon juice freshly squeezed - 3 tablespoons
- water for cooking the dolmades - 500 ml
- salt to taste
- black pepper to taste
Preparation
- If you are using vine leaves from a jar, rinse them thoroughly under running water to remove excess salt and brine. If you have fresh leaves, blanch them in boiling water for 1–2 minutes until they soften and turn olive green, then transfer to cold water.
- Rinse the rice in a sieve under cold water until the water runs almost clear and the grains stop looking milky on the surface. Drain very well so you don’t water down the filling.
- Peel the onions and dice them finely. Heat 3 tablespoons of olive oil in a large pan and sauté the onion over medium heat for 5–7 minutes, until soft and translucent but still pale, without browned edges.
- Add the rice to the pan, mix with the onion and fry for 2–3 minutes, until each grain is coated in oil and slightly translucent. The rice shouldn’t stick to the pan or brown.
- Add 200 ml of water and a pinch of salt and pepper. Cook over low heat for 5–7 minutes, until the rice absorbs most of the liquid but is still clearly firm in the centre; there may be a little thick sauce left on the bottom.
- Take the pan off the heat and leave it for a few minutes until the rice is distinctly warm but not scalding. Add the finely chopped dill, parsley, mint and 2 tablespoons of lemon juice, mix and taste – the filling should be clearly herby and lemony.
- Line the bottom of a wide pot with a few damaged or extra vine leaves to create a cushion that protects the dolmades from sticking and burning.
- Place each leaf on a board, shiny side down, stem towards you. Put about 1 teaspoon of filling in the centre, closer to the stem, leaving wide margins, as the rice will still swell.
- Fold the bottom part of the leaf over the filling, then fold the sides inwards and roll towards the tip to form a fairly tight little roll. The leaf should cling without tearing, and the filling shouldn’t stick out at the ends.
- Arrange the dolmades snugly next to each other in the pot, seam side down, in 2–3 layers if needed. The tighter they fit, the less likely they are to unravel during cooking.
- Drizzle the rolls with 3 tablespoons of olive oil and 1 tablespoon of lemon juice. Pour in enough water so they are almost covered but not freely floating. Place an inverted plate on top to gently press them down.
- Cover the pot with a lid and cook over very low heat for about 35–40 minutes, until the leaves are soft and the rice inside is cooked but not mushy. Leave to cool completely in the same liquid so the dolmades can soak up the aroma.
Storage
No storage information available for this dish.
Dolmades are one of those dishes that taste even better the next day, when the flavors have had time to meld. They are great for picnics, buffets and long evenings with friends – you can prepare them in advance and simply bring them to the table when everyone arrives.
