Description
Tender grape leaves stuffed with a fragrant rice filling, gently simmered to create a classic Mediterranean comfort dish. These dolmadakia are bright, herby, and perfect as an appetizer or light meal.
Ingredients
- 1 jar grape leaves (about 200 g), rinsed and drained
- 1 cup rice
- 1 onion, finely chopped
- 2 spring onions, finely chopped
- 1/4 cup olive oil
- 2 tbsp dill, finely chopped
- 2 tbsp parsley, finely chopped
- 1 tbsp mint, finely chopped
- Salt, to taste
- Pepper, to taste
- Juice of 1 lemon
- 2 cups water or vegetable stock
Instructions
- Rinse the grape leaves and set aside. If they are too salty, soak briefly in water and drain well.
- Heat half of the olive oil in a pan over medium heat. Sauté the onion and spring onions until soft.
- Add the rice and stir for 1–2 minutes until lightly toasted.
- Stir in dill, parsley, mint, salt, and pepper. Remove from heat.
- Place a grape leaf flat, shiny side down. Add a small spoonful of filling, fold in the sides, and roll tightly. Repeat with remaining leaves and filling.
- Arrange the dolmadakia tightly in a pot, seam side down.
- Drizzle with remaining olive oil and lemon juice. Pour in water or stock until just covering them.
- Place a plate on top to keep them in place and simmer on low heat for about 30–40 minutes until rice is cooked.
- Remove from heat and allow to cool slightly before serving.
Notes
- Serve warm or chilled with extra lemon juice.
- You can substitute fresh herbs with dried if needed, using smaller quantities.
- Store leftovers in the refrigerator for up to 3 days.
- Add pine nuts or currants to the filling for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Appetizer
- Method: Simmer
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 0 mg
