Stuffed Vine Leaves with Rice (Dolmades)
Stuffed Vine Leaves with Rice (Dolmades) are delicate Mediterranean little bundles—vine leaves wrapped around herby, lemon-kissed rice and gently simmered until tender. They are the ultimate vegetarian meze, rich in flavor and tradition.
Ingredients
- 40-50 vine leaves
- 400 g Carolina rice
- 2 bunches of fresh spring onions, finely chopped
- 1-2 medium onions, finely chopped
- 1 large bunch of dill or fennel, finely chopped
- 2 ripe tomatoes, finely chopped
- Salt
- Pepper
- Olive oil
- 250 g water
- 3 lemons, sliced
Preparation for the Vine Leaves
- Wash the vine leaves thoroughly and stack them neatly.
- Boil water in a large pot until it comes to a rolling boil.
- Add the vine leaves to the boiling water, pressing them gently with a slotted spoon to ensure they are fully submerged.
- Let them blanch for 2 minutes, then remove them with a slotted spoon and place them in a colander to drain and cool.
Preparation for the Filling
- Peel and finely chop the fresh and dry onions, placing them in a bowl.
- Wash and chop the herbs and tomatoes, keeping them in separate bowls.
- Heat olive oil in a pot over medium heat and sauté the onions and spring onions until soft.
- Add the rice, herbs, salt, pepper, tomatoes, and water. Stir well to combine all ingredients.
- Cook over medium heat until all the liquid is absorbed. The rice should still be slightly undercooked.
- Let the filling cool slightly before using.
Assembly and Baking
- Lay each vine leaf flat on a clean surface. Place a heaped teaspoon of filling in the center of each leaf.
- Roll the leaves tightly, tucking in the sides as you go. Arrange the stuffed vine leaves seam-side down in a baking dish in neat rows.
- Top with lemon slices, just enough water to barely cover the leaves, olive oil, and a pinch of salt.
- Preheat the oven to 200°C (390°F). Cover the dish with parchment paper to prevent burning and bake for 1 hour. After 15 minutes of boiling, reduce the oven temperature to 160-170°C (320-340°F).
- For the last 15 minutes, uncover the dish to allow a light golden color to develop. Add hot water during cooking if needed.
Tip
If you have leftover filling and leaves, roll them into dolmadakia and freeze them for next time. They’ll be ready to bake whenever you need them.
A Lemony Olive-Oil Elixir
In Stuffed Vine Leaves with Rice, vine leaves are carefully filled with a fragrant mix of rice, onions, fresh parsley, dill, mint, and a splash of lemon juice, then rolled and snugly arranged in a pot. They’re topped with water, olive oil, and more lemon, weighted down, and gently simmered until the rice is perfectly tender.
Why It’s Irresistible
Dolmades balance the bright citrus notes with the aromatic depth of herbs and olive oil—the combination is both light and deeply satisfying. They hold their shape beautifully, deliver texture in every bite, and are as elegant as they are comforting.
Serving Suggestions
Serve Stuffed Vine Leaves with Rice at room temperature, drizzled with extra virgin olive oil and a squeeze of fresh lemon. Ideal as part of a vibrant meze platter or as a refined starter to any meal.
Enjoy Your Cooking Adventure!
These stuffed vine leaves are a true delight, combining fresh herbs, aromatic spices, and the zesty tang of lemon. Perfect as an appetizer or a main dish, they bring the flavors of the Mediterranean straight to your table.
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