Dolmades Recipe

prepare rice

Rinse 1 cup rice under cold water until water runs clear. Drain well.

Heat 2 tablespoons olive oil in a medium skillet over medium heat. Add the finely chopped onion and sauté 5–7 minutes until soft and translucent but not browned.

Add the minced garlic and sauté 30 seconds until fragrant.

Add the rinsed rice to the skillet and stir to coat with oil and onion, toasting 1–2 minutes.

Pour in 1/2 cup hot stock or water, add lemon zest, salt, pepper, chopped parsley, dill, mint, chopped raisins, toasted pine nuts and the pinch of cinnamon. Stir, bring to a simmer, cover and reduce heat to low. Cook gently for 10–12 minutes until rice is just tender and liquid is absorbed. Remove from heat and let sit, covered, 10 minutes to finish steaming. Fluff with a fork and let cool until warm (not hot) for handling.

Prepare the jarred grape leaves: drain and rinse several times to remove brine. Pat each leaf dry with paper towels. Trim any thick stem with kitchen shears so the leaf lays flat.

If grape leaves are stiff, blanch them: bring a small pot of water to a simmer and dip leaves 10–15 seconds, then plunge into cold water. Drain and pat dry.

Lay one grape leaf glossy side down, stem end toward you. Place about 1 to 1 1/2 teaspoons (roughly 1 tablespoon) of the cooled filling near the stem, about 2 cm from the base and centered. (Adjust amount so you can roll ~40 leaves.)

Fold the bottom/stem edge up over the filling, fold both sides in toward the center, then roll tightly away from you until sealed. The roll should be cigar-shaped and compact. Repeat with remaining leaves and filling.

Line the bottom of a wide, heavy-bottomed saucepan with a few unused or torn grape leaves (this prevents the dolmades from sticking). Arrange dolmades seam-side down in the pan in concentric circles, packing them snugly so they won't unravel during cooking. Build a second layer if needed.

Drizzle 2 tablespoons olive oil over the packed dolmades and squeeze the juice of 1 lemon evenly over them. Place a small heatproof plate on top of the dolmades (plate down) to weigh them and keep them submerged while cooking.

Pour 500 ml water (or enough to come about three-quarters up the sides of the rolls but not cover the plate) into the pan. Cover the pot and simmer gently over low heat for 40–45 minutes until rice is fully tender and leaves are soft. Check once after 25 minutes to ensure liquid remains; add a splash more water if necessary.

When cooked, remove from heat and let the dolmades cool in the pan to room temperature (at least 30 minutes). This helps them set and makes them easier to serve. Drain off any excess liquid.

Transfer dolmades to a serving platter. Garnish with chopped parsley if desired, arrange olives around them and serve with tzatziki and lemon wedges on the side.

Dolmades can be served warm or at room temperature. Leftovers keep refrigerated in an airtight container up to 3–4 days; bring to room temperature before serving.