Salt Roads Recipe
Dolmades
Wrapped Vine Leaves
Greece
Servings
4
Prep
30 mins
Cook
45 mins
Total
1 hr 15 mins
Ingredients
50 fresh or preserved vine leaves
200 g short-grain rice
1 small onion, finely chopped
3 tbsp olive oil
2 tbsp fresh dill, chopped
2 tbsp fresh parsley, chopped
Juice of 1 lemon
Salt and black pepper
Water or light vegetable stock, as needed
Steps
Blanch the vine leaves briefly if fresh, or rinse well if preserved.
Heat the olive oil and cook the onion until soft.
Add the rice and stir briefly to coat.
Remove from heat and mix in the herbs, half the lemon juice, salt, and pepper.
Place a small amount of filling on each leaf and roll tightly.
Arrange the dolmades snugly in a pot, seam-side down.
Add enough water or stock to just cover, drizzle with olive oil, and weigh down with a plate.
Simmer gently for 40–45 minutes until the rice is tender and the liquid absorbed.
Finish with remaining lemon juice and allow to cool slightly before serving.
Serve warm or at room temperature, often as part of a meze spread. Commonly accompanied by bread and yoghurt.