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Dolmades - Stuffed Grape Leaves

Dolmades - Pickled grape leaves, rolled like cabbage rolls, around a center of rice, pine nuts and sometimes meat.

To start, saute 1 onion in olive oil.  When transparent add 1 cup of long grain white rice, the juice of 1/2 a lemon and one half cup of pine nuts.  Stir to combine with onions and coat with oil.  Then pour in 1 cup of chicken broth and let simmer until the liquid is absorbed.  

Remove from heat ad chopped parsley, dill, rosemary and mint (optional), and let the mixture cool enough to handle.

Rinse jarred grape leaves well to remove salt. Line the bottom of a large pot with leaves to stop the Dolmades from sticking when they are cooking.

Remove tough stems from leaves and one at a time lay them flat on a cutting board and put a spoon full of the rice mixture into the center.  

Fold in the sides and roll them into small cylinders.  Don't roll them too tight because they will need to expand as the rice cooks.  

Dolmades, are usually about the size of your thumb.

Line the Dolmades tightly across the bottom of the pot.  Layer if you have extra.

Layer tightly so they don't fall apart when simmering in broth.

Place grape leaves over Dolmades and a plate to help hold them down while cooking. Add enough broth to come to the top of the Dolmades and simmer for 1/2 an hour.

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