Dolmades | Stuffed Grape Leaves


This stuffed grape leaves recipe Dolmades originated in Greece. If you can’t find fresh vine leaves, use a packet or canned brined leaves. Soak in hot water for 20 minutes then rinse and dry well on kitchen paper before use.


MAKES 20-24


Dolmades | Stuffed Grape Leaves


30 young vine leaves, soaked

2 cups cooked long-grain rice

2 tbsp olive oil

1 large onion, finely chopped

1 garlic clove, crushed

3 tbsp pine nuts

1 tbsp flaked almonds

1/4 sultanas

1 tbsp snipped fresh chives

1/2 lemon

1 tbsp fresh mint, finely chopped

3 tbsp white wine

Vegetable stock, hot

Salt and black pepper

Mint sprig, to garnish

Garlic yogurt and pita bread to server

Vine leaves

Dolmades | Stuffed Grape Leaves

Preparation Method:

Bring a large pan of water to the boil and cook the vine leaves for about 2-3 minutes. They will darken and go to limp after about 1 minute and simmer for a further minute or so will ensure they are pliable. If you are using a packet or can leave, place in a bowl, cover with boiling water and leave for 20 minutes until leaves can be separated easily. Rinse and dry on absorbent or kitchen paper.

Heat the oil in a small frying pan and fry the onion and garlic for 3-4 minutes over a gentle heat until soft. Spoon the mixture into a large bowl and add the cooked rice. Stir to combine.

Stir in 2tbsp of the pine nuts, almonds, chives, sultanas, and mint. Squeeze in the lemon juice. Add salt and pepper to taste and mix well.

Set aside 4 large vine leaves. Lay a grape leaves on a clean work surface, veined side uppermost. Place a spoonful of filling near the stem, fold the lower part of the vine leaf over it and roll up, folding in the sides as you go. Stuff the rest of the vine leaves in the same way.

Line the base of a deep frying pan with the preserved vine leaves. Place the dolmades close together in the pan, seam side down, in a single layer. Pour over the wine and enough stock to just cover. Anchor the dolmades by placing a plate on top of them then cover the pan and simmer gently for 30 minutes.

Transfer the dolmades to a plate. Cool, chill then garnish with the remaining pine nuts and the mint. Serve with a little garlic yogurt and some pita bread.


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