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Greek
Dolmades Grape Leaf Side
75 min total30 prep45 cook6 servings180 cal
VegetarianVeganClassic
Greek dolmades — rice and herb-filled grape leaves simmered in lemon broth. A delicate side staple of meze spreads across Greece.
Ingredients
pantry
- 1 jarjarred grape leaves
- 1 cuplong-grain rice
- 3 tbspextra-virgin olive oil
- 2 cupvegetable broth
- 1 tspsalt
produce
- 1yellow onion
- 0.25 cupfresh parsley
- 0.25 cupfresh dill
- 2lemon
Steps
- Rinse grape leaves and pat dry.
- Sauté chopped onion in olive oil until soft.
- Stir in rice, herbs, lemon zest, salt, and half the broth; cook 5 minutes.
- Place a spoonful of filling on each leaf and roll tightly.
- Line pot with extra leaves and pack dolmades seam-side down.
- Pour remaining broth and lemon juice over dolmades.
- Cover with a plate, lid, and simmer 40 minutes until rice is tender.
- Cool slightly and serve with olive oil and lemon.
Tips
- Do not overfill leaves or they may burst while cooking.
- Roll tightly into compact cylinders for even cooking.
- Weigh dolmades with a plate while simmering so they stay submerged.
- Serve with extra lemon and olive oil drizzle.
