My own famous dolmades

    2 hours 10 min

    These are grape leaves, stuffed with a tantalising mixture of rice, fresh dill, mint and lemon. 'Yum' is the only one word to describe these. These can either be a main dish or a starter, depending on your appetite. Serve with good crusty bread and a Greek salad, if desired.

    137 people made this

    Serves: 12 

    • 375g uncooked long-grain white rice
    • 1 large onion, chopped
    • 25g chopped fresh dill
    • 25g chopped fresh mint leaves
    • 2L chicken stock
    • 180ml fresh lemon juice, divided
    • 60 grape leaves, drained and rinsed
    • hot water as needed
    • 250ml olive oil

    Prep:40min  ›  Cook:1hr  ›  Extra time:30min  ›  Ready in:2hr10min 

    1. In a large saucepan over medium-high heat, saute the rice, onion, dill and mint for about 5 minutes, or until onion is soft. Pour in 1 litre of stock, reduce heat to low and simmer for another 10 to 15 minutes, or until rice is almost cooked. Stir in 1/2 of lemon juice and remove from heat.
    2. Take one leaf, shiny side down, and place 1 teaspoon of the rice mixture at the bottom (stem) end of the leaf. Fold both sides of the leaf towards the centre, roll up from the broad bottom to the top, and place into a 4-litre pot. Repeat with all leaves, leaving no gaps as leaves are placed in pot (to prevent from opening while cooking). Sprinkle with remaining lemon juice and with olive oil.
    3. Pour chicken stock over all to cover grape leaves. Cover pot and simmer for about 1 hour (do not boil, because this will make the stuffing burst out of the leaves). Remove from heat, remove cover and let cool for 1/2 hour. Transfer to serving dish and serve.

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    Reviews in English (94)


    As a person of Lebanese heritage, I have tasted and cooked many stuffed grapeleaf recipes. Most of them have meat, and I was looking for a vegetarian version. I used a vegetable broth instead of chicken for this recipe. This recipe was OUTSTANDING for flavor. I also added some toasted pine nuts. My one suggestion is to make sure that the rice is undercooked before stuffing. I cooked it to long, and the final cooking time of one hour was to long for the rice. It was kind of mushy. But the flavor and texture (before the last cooking) was delicious.  -  17 May 2005  (Review from Allrecipes US | Canada)


    Wow! These were great. Just like you'd get at an expensive restaraunt, but only abuot $5 for everything! Here's some tips to make these come out better: 1. Add the Mint. The recipe calls for mint, but never says to add it. I added it at the sam time as the dill. 2. Use at least 3 grape leaves and 2+ Tbsp of stuffing. I like my Dolma a bit larger than my pinky (the size you get when you follow the directions). I arranged three leaves in a triangle, with their stems overlapping at the center, tips pointing out, and added about 2 Tbsp of rice mix right to the center. 3. Roll them tight, and make sure you're not overstuffing for the amount of leaves you use to wrap. 4. When you arrange them in the pot, if they are not pressed really tight together, they will float when you pour the broth over them. The ones on the bottom will open up and the rice will come out. 5. Try them cold. Refrigerate them overnight before serving. - Rick San Diego, CA  -  02 Jan 2001  (Review from Allrecipes US | Canada)


    Patti, what a delicious recipe. The rice stuffing is absolutely wonderful. I had a problem with the grape leaves, though. They were tough and chewy no matter how long I simmered them. It was recommeded to me by a friend from Athens to pour boiling water over the leaves, let them sit for 5 minutes, drain and let them sit in a bowl of cold water before they are used. 10 seconds wasn't enough for mine. Maybe mine were fresh leaves. Also, my friend suggested to put a plate over the grape leaves as they simmer so that they don't fall apart. This was a lot of work and I ended up having to through it all away but I'm willing to try it again with these changes. I'll write a new review when I do this.  -  29 Aug 2001  (Review from Allrecipes US | Canada)