Saucepan@saucepan · Shared this recipeFollowGreek · appetizerGreek DolmadesTraditional Greek stuffed vine leaves filled with rice, herbs, and lemon, simmered and served cold or at room temperature.total1 hr 20 minprep40 mincook40 minservings60Original recipe on mygreekdish.comKeep this recipeAdd a copy of Greek Dolmades to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredients Print photoAndroid is coming soon.Ingredients60 servingsBack to 60 servings60 vine leaves, drained and rinsed250 g rice, 1 cup1 cup olive oil2 onions, finely chopped2 cup warm waterjuice of 2 lemons2 tbsp dill, chopped0.5 a cup parsley, choppedsalt and pepperStepsClear checksTap an ingredient or step to check it off.1Step 1: Prepare the vine leaves. You can use vine leaves sold in jars or fresh ones. If using jarred leaves, rinse them, remove the stems, and leave them in a colander to drain. If using fresh leaves, wash them thoroughly, remove the stems, and blanch them in boiling hot water. Remove the leaves with a slotted spoon and place them in a colander to cool down completely.2Step 2: Prepare the filling. Place the rice in a colander and rinse with running water. Heat a large saucepan over medium heat, add 1/3 of the olive oil and the chopped onions. Sauté the onions until translucent but not coloured. Add the rice and sauté for 1 more minute. Pour in 2 cups of warm water and half the lemon juice and simmer for about 7 minutes, until the rice absorbs all the water and is parboiled. Season with salt and pepper, stir in the herbs, remove from the stove and set aside to cool down for a while.3Step 3: Layer the bottom of a large pot with some vine leaves, using ones that are a little torn. Place one vine leaf shiny side down on a flat surface and add 1 tsp of the filling at the bottom end near the stem. Be careful not to overfill, as the rice will expand during cooking. Fold the lower section of the leaf over the filling towards the center, bring the two sides in towards the center, and roll them up tightly. Place the stuffed vine leaves fold side down on the bottom of the pot in snug layers, leaving no gaps between them to prevent cracking open when cooking.4Step 4: Drizzle the stuffed vine leaves with the rest of the olive oil and lemon juice and season with salt and pepper. Place an inverted plate on top to hold them down when cooking and pour in enough water just to cover them. Place the lid on and simmer the dolmades for about 30-40 minutes, until the water has been absorbed and the dolmades remain only with the oil.5Step 5: Remove the pot from the heat, remove the lid and plate, and let the dolmades cool for at least 30 minutes.6Step 6: Serve cold or at room temperature with a squeeze of a lemon.getsaucepan.com/r/e0eb1ffb-4f50-4077-882c-a59d42a910ac · Original: https://www.mygreekdish.com/recipe/greek-dolmades-recipe-stuffed-vine-leaves/
