Rice Dolmades Recipe

Prepare grape leaves

If using jarred grape leaves, rinse well under cold running water to remove brine. Separate leaves and pat dry. Trim any thick stems so leaves lay flat.

Sauté aromatics

Heat 2 tablespoons olive oil in a medium skillet over medium heat. Add the finely chopped onion and a pinch of salt. Cook, stirring occasionally, until translucent and soft, about 6–8 minutes. Let cool slightly.

Combine filling

In a mixing bowl combine the rinsed short-grain rice (uncooked), sautéed onion, parsley, dill, mint, lemon zest, toasted pine nuts (if using), 1 teaspoon salt and 1/2 teaspoon pepper. Mix thoroughly so the rice is evenly coated with aromatics and oil.

Portion filling

Place a grape leaf shiny-side down on a clean board. Lay a teaspoon to 1 tablespoon of filling near the stem end (depending on leaf size) — about 1 to 1.5 tablespoons for medium leaves. Do not overfill: rice will expand when cooked. Fold the bottom stem end over the filling, fold the sides toward the center, then roll up snugly to form a small cigar-shaped dolma. Repeat with remaining leaves and filling.

Arrange dolmades in pot

Line the bottom of a wide, shallow saucepan or pot with a few excess or torn grape leaves (this prevents sticking). Arrange dolmades seam-side down in tight concentric circles or rows, packing them snugly but not crushed. You can stack a second layer if needed.

Add cooking liquid

Mix 1 cup water or broth with 3 tablespoons lemon juice and 2 tablespoons olive oil. Pour the liquid gently over the dolmades so it reaches about halfway up the sides (do not fully submerge). Tuck a bay leaf on top if using.

Weigh down and simmer

Place a heatproof plate upside-down over the dolmades to keep them from unrolling during cooking. Cover the pot with a lid. Bring to a gentle simmer over medium-low heat, then reduce heat to low and simmer gently for 35–40 minutes, or until rice is tender and liquid is mostly absorbed.

Rest

Turn off the heat and let the dolmades rest in the covered pot for 10 minutes to finish steaming and set.

Prepare salad and pitas

While the dolmades cook or rest, toss mixed salad greens, tomato, and cucumber with 2 tablespoons olive oil, 1 tablespoon red wine vinegar or lemon juice, and salt and pepper to taste. Warm the pita breads in a dry skillet or oven (about 2–3 minutes) and cut open if desired.

Plate and serve

Carefully remove dolmades from the pot. Serve 5–6 dolmades per person alongside warm pita and a generous portion of salad. Drizzle additional lemon juice or olive oil over dolmades if desired. Leftover dolmades keep well refrigerated and taste great served cold or at room temperature.