I made dolmades, Greek stuffed grape leaves, after tasting them years ago in Greece. The first time I tried making them at home was for Palm Sunday, with my parents at the table. They didn't seem convinced at first, but after tasting them, they appreciated the combination. I liked the recipe because it’s not complicated, it's vegan if you skip the sour cream, and I find the grape leaves in jars at the supermarket. If they are too tough, I boil them a bit longer.
Quick Info
Total time: about 3-4 hours (including cooling and baking)
Preparation time: 40-50 minutes
Baking time: 90 minutes (plus additional resting time)
Servings: 8-10 (from 400 g rice)
Difficulty: medium, requires a little attention when wrapping
Recipe type: vegan (without sauce), suitable for festive meals or when you want something different
Ingredients
For the stuffed grape leaves:
jarred pickled grape leaves (enough for 35-40 dolmades, plus 4-5 leaves for the bottom of the dish)
2 large white onions
2 bunches green onions
400 g rice (can be a mix of long-grain and brown rice)
1 bunch dill
a handful of fresh mint leaves
juice from 2 lemons (about 70 ml)
100 ml olive oil
200 ml boiled water
salt and pepper to taste
For the sauce (optional):
200 g Greek yogurt
2 tablespoons sour cream
1-2 tablespoons lemon juice
1 tablespoon finely chopped dill
1 tablespoon finely chopped mint
1 tablespoon olive oil
salt and pepper to taste
Instructions
1. If using jarred or pickled grape leaves and they seem tough, boil them in water for 15-20 minutes. Let them drain.
2. Finely chop the white onion and slice the green onions. Place them in a large pan with the olive oil and sauté until they soften slightly.
3. Add the chopped dill, chopped mint leaves, lemon juice, salt, and pepper. Let it simmer on low heat for another 2-3 minutes, stirring occasionally.
4. Add the well-washed rice (change the water 2-3 times) to the onion mixture and pour in the 200 ml of boiled water. If using brown rice, it will have a firmer texture in the end.
5. Cook on low heat until the rice absorbs all the water. Remove from heat and let it cool so you can fill the dolmades.
6. Prepare the baking dish: place 4-5 grape leaves on the bottom to prevent the dolmades from sticking.
7. Take a grape leaf, place a tablespoon of the rice mixture in the center, fold the sides over the rice, and then roll it up. Repeat with all the leaves and mixture.
8. Arrange the dolmades tightly next to each other in the dish lined with leaves.
9. Pour water over them (you can use the water from boiling the grape leaves) just enough to cover the dolmades lightly. If you want them to be more tangy, add some lemon juice to the water.
10. Cover with a lid or foil, place a plate on top to prevent the dolmades from rising, then bake in a preheated oven at 160-170°C for 90 minutes.
11. After baking, I let the dish sit covered with the plate and lid in the oven for another 2-3 hours or overnight to let the flavors meld.
12. For the sauce (optional): mix the yogurt with the sour cream, lemon juice, dill, mint, olive oil, salt, and pepper.
13. Serve warm or cold, plain for a vegan option, or with the yogurt sauce for a richer version.
Why I Make This Recipe Often
It's a recipe that doesn't require hard-to-find ingredients, suitable for both vegan meals and gatherings with many guests. They can be prepared in advance and store well. The filling can be easily adapted.
Tips and Variations
Tips
If the leaves are very tough, boil them a bit longer.
If the rice is too soft before rolling, let the mixture cool quickly to shape the dolmades more easily.
Arrange them tightly in the dish so they don't fall apart.
The water poured on top should cover them lightly, but without too much liquid.
Don't skip the dill and mint, they give the specific flavor.
If you want the dolmades to be more tangy, add more lemon juice to the boiling water.
Substitutions
You can use only white rice if you don't have brown rice.
The green onions can be omitted, but they add freshness.
If you can't find pickled grape leaves, use blanched fresh leaves if you have them.
Variations
If you're not vegan, you can add feta cheese or ground meat to the filling, but the classic version is vegetarian.
In Greece, they are also made with avgolemono sauce (egg and lemon), but the yogurt and sour cream version is easier to adapt for us.
You can add other herbs (parsley, lovage) to taste.
Serving Ideas
They can be served cold or warm. For a vegan meal, just with a little olive oil. For a festive meal, with the yogurt and sour cream sauce. They can be accompanied by a seasonal salad.
Frequently Asked Questions
1. Can I use only long-grain rice?
Yes, it works very well with just long-grain rice. Brown rice keeps the dolmades firmer, but it's not mandatory.
2. How long should they rest after baking?
Ideally, let them sit for at least 2-3 hours in a warm place, covered, to meld the flavors. They can also be left overnight.
3. What if the grape leaves are very acidic or salty?
Wash them and change the water a few times. If necessary, let them soak in cold water to reduce the saltiness.
4. Can I freeze the dolmades?
I do not recommend freezing, as the texture of the grape leaves suffers and they become too soft when thawed.
5. How do I know when they are done in the oven?
The leaves should be tender, and the rice inside should be fully cooked. If you're unsure, taste one before turning off the heat.
Nutritional Values
Estimated per serving (without sauce):
calories: 180-220 kcal
carbohydrates: 35 g
protein: 4 g
fat: 6-8 g (from olive oil)
Without meat, the dolmades are light, with a moderate fiber content from the rice and leaves.
With yogurt and sour cream sauce:
calories: 250-280 kcal/serving
carbohydrates: 36-37 g
protein: 6-7 g
fat: 12-14 g
Values are approximate and depend on the exact type of yogurt, sour cream, and how much sauce you use.
Storage and Reheating
Dolmades store well in the refrigerator, covered, for 2-3 days. The flavor intensifies if they sit overnight. To reheat, place the covered dish in the oven or on a steam bath over low heat. I do not recommend freezing, as the texture changes unpleasantly. They are also good cold, so you can serve them straight from the fridge.
Quick Info
Total time: about 3-4 hours (including cooling and baking)
Preparation time: 40-50 minutes
Baking time: 90 minutes (plus additional resting time)
Servings: 8-10 (from 400 g rice)
Difficulty: medium, requires a little attention when wrapping
Recipe type: vegan (without sauce), suitable for festive meals or when you want something different
Ingredients
For the stuffed grape leaves:
jarred pickled grape leaves (enough for 35-40 dolmades, plus 4-5 leaves for the bottom of the dish)
2 large white onions
2 bunches green onions
400 g rice (can be a mix of long-grain and brown rice)
1 bunch dill
a handful of fresh mint leaves
juice from 2 lemons (about 70 ml)
100 ml olive oil
200 ml boiled water
salt and pepper to taste
For the sauce (optional):
200 g Greek yogurt
2 tablespoons sour cream
1-2 tablespoons lemon juice
1 tablespoon finely chopped dill
1 tablespoon finely chopped mint
1 tablespoon olive oil
salt and pepper to taste
Instructions
1. If using jarred or pickled grape leaves and they seem tough, boil them in water for 15-20 minutes. Let them drain.
2. Finely chop the white onion and slice the green onions. Place them in a large pan with the olive oil and sauté until they soften slightly.
3. Add the chopped dill, chopped mint leaves, lemon juice, salt, and pepper. Let it simmer on low heat for another 2-3 minutes, stirring occasionally.
4. Add the well-washed rice (change the water 2-3 times) to the onion mixture and pour in the 200 ml of boiled water. If using brown rice, it will have a firmer texture in the end.
5. Cook on low heat until the rice absorbs all the water. Remove from heat and let it cool so you can fill the dolmades.
6. Prepare the baking dish: place 4-5 grape leaves on the bottom to prevent the dolmades from sticking.
7. Take a grape leaf, place a tablespoon of the rice mixture in the center, fold the sides over the rice, and then roll it up. Repeat with all the leaves and mixture.
8. Arrange the dolmades tightly next to each other in the dish lined with leaves.
9. Pour water over them (you can use the water from boiling the grape leaves) just enough to cover the dolmades lightly. If you want them to be more tangy, add some lemon juice to the water.
10. Cover with a lid or foil, place a plate on top to prevent the dolmades from rising, then bake in a preheated oven at 160-170°C for 90 minutes.
11. After baking, I let the dish sit covered with the plate and lid in the oven for another 2-3 hours or overnight to let the flavors meld.
12. For the sauce (optional): mix the yogurt with the sour cream, lemon juice, dill, mint, olive oil, salt, and pepper.
13. Serve warm or cold, plain for a vegan option, or with the yogurt sauce for a richer version.
Why I Make This Recipe Often
It's a recipe that doesn't require hard-to-find ingredients, suitable for both vegan meals and gatherings with many guests. They can be prepared in advance and store well. The filling can be easily adapted.
Tips and Variations
Tips
If the leaves are very tough, boil them a bit longer.
If the rice is too soft before rolling, let the mixture cool quickly to shape the dolmades more easily.
Arrange them tightly in the dish so they don't fall apart.
The water poured on top should cover them lightly, but without too much liquid.
Don't skip the dill and mint, they give the specific flavor.
If you want the dolmades to be more tangy, add more lemon juice to the boiling water.
Substitutions
You can use only white rice if you don't have brown rice.
The green onions can be omitted, but they add freshness.
If you can't find pickled grape leaves, use blanched fresh leaves if you have them.
Variations
If you're not vegan, you can add feta cheese or ground meat to the filling, but the classic version is vegetarian.
In Greece, they are also made with avgolemono sauce (egg and lemon), but the yogurt and sour cream version is easier to adapt for us.
You can add other herbs (parsley, lovage) to taste.
Serving Ideas
They can be served cold or warm. For a vegan meal, just with a little olive oil. For a festive meal, with the yogurt and sour cream sauce. They can be accompanied by a seasonal salad.
Frequently Asked Questions
1. Can I use only long-grain rice?
Yes, it works very well with just long-grain rice. Brown rice keeps the dolmades firmer, but it's not mandatory.
2. How long should they rest after baking?
Ideally, let them sit for at least 2-3 hours in a warm place, covered, to meld the flavors. They can also be left overnight.
3. What if the grape leaves are very acidic or salty?
Wash them and change the water a few times. If necessary, let them soak in cold water to reduce the saltiness.
4. Can I freeze the dolmades?
I do not recommend freezing, as the texture of the grape leaves suffers and they become too soft when thawed.
5. How do I know when they are done in the oven?
The leaves should be tender, and the rice inside should be fully cooked. If you're unsure, taste one before turning off the heat.
Nutritional Values
Estimated per serving (without sauce):
calories: 180-220 kcal
carbohydrates: 35 g
protein: 4 g
fat: 6-8 g (from olive oil)
Without meat, the dolmades are light, with a moderate fiber content from the rice and leaves.
With yogurt and sour cream sauce:
calories: 250-280 kcal/serving
carbohydrates: 36-37 g
protein: 6-7 g
fat: 12-14 g
Values are approximate and depend on the exact type of yogurt, sour cream, and how much sauce you use.
Storage and Reheating
Dolmades store well in the refrigerator, covered, for 2-3 days. The flavor intensifies if they sit overnight. To reheat, place the covered dish in the oven or on a steam bath over low heat. I do not recommend freezing, as the texture changes unpleasantly. They are also good cold, so you can serve them straight from the fridge.