Try this classic Greek dolmades recipe at home
Dolmades, a beloved Greek dish, are grape leaves filled with a savory mix of rice, herbs, and spices. This vegetarian and eggless rendition respects Greece's rich food traditions often served as an appetizer or side. Rooted in ancient history, dolmades represent the quintessence of Mediterranean tastes. Ready to delve into this culinary classic? Let's begin cooking!
Gather the following ingredients
To prepare this delightful dish, you will need: 30 grape leaves (jarred or fresh), one cup uncooked short-grain rice, one large onion finely chopped, two tablespoons olive oil, juice of one lemon, two tablespoons fresh dill chopped, two tablespoons fresh mint chopped, and salt and pepper to taste. These ingredients blend harmoniously to create the signature taste of dolmades.
Preparing the grape leaves
Start by preparing the grape leaves. Rinse jarred leaves under cold water to eliminate brine and soften them. Blanch fresh leaves in boiling water until just pliable, not fully cooked. Spread the leaves on paper towels to dry off any excess moisture. Properly prepared leaves are crucial for ensuring your dolmades are tender and will roll without difficulty.
Making the filling
In a skillet, cook the onion in olive oil until translucent. Add rice, saute for two minutes, then cover with water and simmer for 10 minutes or until it's half-cooked. Remove from heat and stir in lemon juice, dill, mint, salt, and pepper. The filling will be flavorful yet not fully cooked since it finishes cooking in the grape leaves.
Rolling dolmades
To assemble dolmades, place a grape leaf shiny side down on your work surface with stems toward you; cut off any stem that extends beyond the leaf base. Spoon about one tablespoon of filling onto the center-bottom part of each leaf. Fold sides inward first then roll tightly away from you into a compact cylinder shape—about two inches long by one inch thick.
Cooking dolmades
Place the rolled dolmades seam-side down in a pot, ensuring they are packed tightly to prevent them from opening during the cooking process. This close arrangement is key to maintaining their shape. Cover and allow them to steam over a low heat setting. Cook for about one hour, or until they are tender enough to be pierced easily with a fork, checking for doneness.
