About this recipe:Greek dolmades are delicious served as a main, but also as part of a meze spread. In Greece, dolmades are sometimes made with meat, sometimes without. This is a meatless version.
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
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Method Prep: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.