Greek & Mediterranean · Free recipe
Dolmades
Tender grape leaves rolled around a lemony filling of rice, herbs, and pine nuts, gently simmered until soft. A delicate, tangy mezze that rewards a little patience.
Step 1
Gently remove the grape leaves from the jar and unfold them. Place them in a bowl of hot water and let them soak 10 minutes to remove excess brine, then drain.
Step 2
Snip off any tough stems at the base of each leaf with scissors. Set aside a few torn or small leaves to line the pot later.
Step 3
Heat 3 tbsp of the olive oil in a skillet over medium heat. Add both onions and cook 6 minutes until soft and translucent.
Step 4
Add the pine nuts and stir 2 minutes until lightly golden, watching so they do not burn.
Step 5
Stir in the uncooked rice and cook 2 minutes until it looks slightly translucent at the edges. Remove from heat.
Step 6
Mix in the dill, mint, 1/4 cup lemon juice, salt, and pepper. The rice stays raw here; it finishes cooking inside the rolls.
Step 7
Line the bottom of a heavy pot with the reserved torn leaves to protect the dolmades from scorching.
Step 8
Lay a leaf shiny-side down with the stem end toward you. Place a heaping teaspoon of filling near the stem end. Do not overfill, since the rice swells as it cooks.
Step 9
Fold the stem end up over the filling, fold both sides inward, then roll away from you into a snug little cigar. Repeat until all filling is used, packing the rolls seam-side down in the pot in tight layers.
Step 10
Drizzle the remaining olive oil and lemon juice over the rolls, then pour in the warm water or broth until it just reaches the top layer.
Step 11
Set a small heatproof plate upside down directly on the rolls to keep them from unrolling as they cook.
Step 12
Bring to a gentle simmer, cover, and cook on low for 45 to 50 minutes, until the rice is tender and the leaves are soft. Test one to be sure the rice is fully cooked.
Step 13
Turn off the heat and let them cool in the pot at least 20 minutes. Serve warm or chilled with a squeeze of lemon.
Tips from the test kitchen
- Roll snugly but not tightly, so the rice has room to swell without bursting the leaves.
- The weighted plate on top is the trick that keeps the dolmades from unraveling.
