- Dish type
Greek dolmades are delicious served as a main, but also as part of a meze spread. This is a meatless version.
28 people made this
- 250ml olive oil, divided
- 675g onions, chopped
- 325g uncooked white rice
- 2 lemons, juiced
- 2 tablespoons chopped fresh dill
- 30g chopped fresh parsley
- 2 tablespoons pine nuts
- 1 (250g) jar vine leaves, drained and rinsed
MethodPrep:45min ›Cook:45min ›Extra time:1hr30min › Ready in:3hr
- Preheat oven to 190 C / Gas 5.
- Heat 2 tablespoons oil in a large saucepan over medium heat. Saute onions until tender. Stir in rice and brown slightly. Add 825ml water and half of the lemon juice. Reduce heat, cover and simmer for 20 minutes, or until all liquid is absorbed and rice is tender. Stir in dill, parsley and pine nuts.
- Remove stems from grape leaves and place 1 tablespoon of rice mixture in the centre. Fold in the sides and roll tightly. Place, folded side down, in a baking dish and cover with remaining olive oil, lemon juice and enough water to cover 1/2 of the dolmathes.
- Cover with aluminium foil and bake in preheated oven for 45 minutes.
Reviews & ratingsAverage global rating:(23)
Reviews in English (17)
Following the recipe as-is would probably yield about 3 stars, it's not lemony enough. But I made the following additions and had rave reviews from my dinner guests:While rice was simmering, I added about 2 tablespoons of dried dill but also added the fresh dill as directed later.The recipe calls for the juice of 1 lemon while the rice is simmering? Forget that! I added like 3/4 cup! It wasnt fresh either, I used the bottled stuff to save time. After rice was done simmering, I followed directions but I also added about 1 tablespoon of fresh chopped mint. After stuffing leaves and placing in the pan, again I put approx 3/4 cup of lemon juice and about 1/4 cup of olive oil on the tops of them all. I baked them as directed, and then right after they came out of the oven, I squeezed a fresh lemon on the top and let it cool. I prefer these cold, so I served them as such. ENJOY!-04 Mar 2008
Fabulous recipe! I grew up eating Middle-Eastern food including stuffed grape leaves. I have been looking for an easy recipe to duplicate the grape leaves I grew up with (and now love -- at a steep price -- at places like Whole Foods). This was exactly what I was looking for. I love the use of dill instead of traditional mint (as in Lebanese recipes) and I added a little extra. The only problem I could see with the recipe is that there is no salt listed. That could be the problem the one reviewer had with it being bland. I added about 1 tablespoon of kosher salt to the rice while it boiled. I also added currants to the recipe instead of pine nuts (husband is allergic), though it would probably be even better with them, to duplicate the flavor of grape leaves I had at a Turkish restaurant a few months back. It turned out wonderfully. The little bit of oil on the grape leaves is what I would have added anyway as it is traditional to drizzle olive oil over the grape leaves and serve it with lemon wedges. It was a little labor intensive and I definitely need more practice at rolling the leaves, but it was worth the work. Thanks for the great recipe!-03 Jun 2007
Very good. Used all ingredients excepts the pine nuts. My one year old (who loves vegetables) loved these. Although she couldn't chew the grape leaves very well, they served as an effective vehicle for the yummy rice filling. Even better with veggie burger crumbled in rice mixture.-22 Nov 2001