Dolmades

Name: Dolmades
Prep time: 20 min
Cook time: 50 min
Yield: 4 to 6 servings
Cuisine: Greek Menu
Ingredients: Spring Onions — 4; Onion — 1; Garlic — 2 cloves; Extra Virgin Olive Oil — 250 ml; Rice — 200 g; Water — 400 ml; Mint — 1 bunch; Coriander — 1 bunch; Parsley — 1 bunch; Lime Zest — 2; Vine Leaves — 50; Lemon — 2; Salt — To taste; Pepper — To taste

These traditional Greek dolmades are delicate vine leaves stuffed with a fragrant, herbaceous filling of rice, fresh spring onions, mint, and coriander. Zested with lime and simmered slowly in a rich olive oil broth, these vegan parcels are perfectly tender and bursting with aromatic freshness; they make an exceptional appetiser or main course, especially when served chilled with a cooling dollop of Greek yogurt.

Cuisines

Cooking Instructions

Preparation: 20 minutes
Cooking: 50 minutes

Servings: 4 to 6

Notes:

Create a bed at the bottom of your pot using some of the vine leaves and lemon slices; this not only infuses the dolmades with extra flavour during cooking but also acts as a protective barrier to prevent them from scorching.

Placing a heavy weight, such as a heatproof plate, on top of the dolmades while they simmer is a vital technique; it keeps the parcels tightly packed, preventing them from 'dancing' and unravelling as the water bubbles.

While these are often served warm, allowing them to cool completely before storing them in the fridge for three to four days allows the flavours to deepen, and they are traditionally enjoyed at room temperature or chilled.

The filling is highly aromatic; the generous use of fresh mint and coriander combined with lime zest is what gives this recipe its bright, modern Mediterranean profile.

If you find the cooking liquid evaporates before the rice is fully tender, simply add a small amount of extra boiling water to the pot and continue simmering until perfectly cooked.

Prepare Filling
Sauté the spring onions, onion, and garlic in half of the olive oil over low-medium heat for 10 minutes until soft, then stir in the rice and toast until golden brown.

Simmer Rice
Add water to the rice mixture, cover, and simmer for 10 minutes until the liquid is absorbed, then remove from the heat and set aside to cool.

Combine Herbs
Stir the fresh mint, coriander, parsley, and lime zest into the cooled rice mixture, seasoning with salt and pepper to taste.

Assemble
Lay a vine leaf flat with the shiny side down, place a spoonful of filling near the stem, fold in the sides, and roll tightly into a neat parcel.

Cook
Arrange the dolmades seam-side down in the prepared pot, drizzle with the remaining olive oil, top with a weight, cover, and simmer for 40 to 50 minutes.

Serve
Remove from the heat, allow to cool completely, and serve with Greek yogurt, extra virgin olive oil, and fresh lemon wedges.