Greek Dolmadakia

2025-10-13


🕒 Prep time: 45 min

🍳 Cook time: 45 min

👥 Servings: ~30 dolmadakia

🌿 Ingredients

  • 1 jar (approx. 250 g) vine leaves in brine (about 30–35 leaves)

  • 1 cup long-grain rice (uncooked)

  • 1 medium onion, finely chopped

  • 4 spring onions, finely chopped

  • ½ cup fresh dill, chopped

  • ½ cup fresh parsley, chopped

  • ½ cup olive oil (extra virgin)

  • Juice of 2 lemons

  • Salt and pepper to taste

  • Optional: a few mint leaves, chopped, for extra aroma

🔥 Instructions

1. Prepare the Vine Leaves

  • Rinse the vine leaves well under cold water to remove excess brine.

  • Blanch them in boiling water for 1–2 minutes, then transfer to a bowl of cold water. Drain and set aside.

2. Prepare the Filling

  • In a large pan, heat half of the olive oil over medium heat.

  • Sauté the onion and spring onions until soft and translucent.

  • Add the rice and cook for 2–3 minutes, stirring frequently.

  • Stir in dill, parsley, mint (if using), salt, and pepper.

  • Add ½ cup of water and cook until the rice absorbs the liquid (about 5 minutes).

  • Remove from heat and let the mixture cool slightly.

3. Stuff and Roll

  • Place a vine leaf shiny side down. Add about 1 tsp of filling near the stem end.

  • Fold the sides over the filling, then roll tightly toward the tip, forming a small cylinder.

  • Repeat with the remaining leaves and filling.

4. Cook the Dolmadakia

  • Line the bottom of a large pot with a few unused or torn vine leaves to prevent sticking.

  • Arrange the dolmadakia seam-side down in tight layers.

  • Drizzle the remaining olive oil and lemon juice over them.

  • Place a heatproof plate on top to keep them from floating.

  • Add enough hot water to just cover the dolmadakia.

  • Cover the pot and simmer gently for 35–45 minutes, until the rice is fully cooked.

5. Serve

  • Let the dolmadakia cool in the pot before transferring to a serving dish.

  • Serve at room temperature with extra lemon wedges and a drizzle of olive oil.

📝 Tips

  • They taste even better the next day as the flavors develop.

  • You can store them in the fridge for up to 4–5 days.

  • For a non-vegan version, you can add ground meat to the filling.

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