Greek · PANTRYHOP RECIPE
Dolmades with Rice and Herbs
80 minutes · 6 servings · vegetarian
Dolmades are a famous Greek meze; this is the common rice-and-herb version made with jarred leaves.
Ingredients
Check you have the quantities below.
- 1 jar (about 40 leaves) jarred grape leaves, rinsed
- 1 cup rice
- 1 medium onion, finely chopped
- 1/4 cup olive oil
- 1/4 cup parsley, chopped
- 2 tbsp dill, chopped
- 1 tbsp mint, chopped
- 1/4 cup lemon juice
- 1 tsp salt
- 1/2 tsp black pepper
- 2 cups water
Let’s make it
- Sauté the onion in olive oil for 5 minutes. Stir in rice, herbs, salt, pepper, and 1/2 cup water; cook 2 minutes.
- Place 1 tablespoon filling on each grape leaf and roll up tightly.
- Arrange seam-side down in a pot. Add lemon juice and enough water to just cover, plus a little oil if needed.
- Cover with a plate and simmer gently for 35 to 40 minutes until the rice is tender.
- Cool slightly before serving.
Let the rolls cool well before serving so they hold together for small hands.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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