World Flavors Cookbook

Dolmades (Stuffed Grape Leaves)

Tender grape leaves rolled around a filling of herbed rice (or rice and meat), braised in lemon broth — one of the Mediterranean's most elegant dishes.

Cuisine: Greece

Ingredients

• 50 grape leaves (fresh or jarred)
• 200g short-grain rice
• 1 bunch spring onions, finely chopped
• Fresh dill, mint, parsley
• 100ml olive oil
• Juice of 2 lemons

Instructions

1. Blanch grape leaves briefly. Mix rice with onions, herbs, oil, and lemon.
2. Place a spoonful of filling on each leaf, fold sides in, and roll tightly.
3. Pack rolls seam-side down in a pot. Weight with a plate.
4. Add water to cover, lemon juice, and olive oil. Simmer 50–60 minutes.
5. Cool in the pot. Serve at room temperature with yogurt or avgolemono.