Dolmades (Stuffed Grape Leaves)

Dolmades are one of those dishes that look impossibly elegant but are actually just grape leaves rolled around rice. Greeks have been making them for centuries.

The vegetarian version here — rice with herbs and lemon — is the most common. Meat-filled versions exist too, but this is the classic.

About Grape Leaves

Jarred grape leaves work perfectly. You'll find them near the olives in most supermarkets.

To prepare:

1. Carefully unroll the leaves (they're delicate)
2. Rinse under cold water to remove excess brine
3. Blanch in boiling water for 2-3 minutes to soften
4. Drain and pat dry

If you have access to fresh grape leaves, blanch them for 4-5 minutes until pliable.

Alternatives to Grape Leaves

While living in the Southern United States, I started using collard leaves in lieu of grape leaves. Fresh collards are super tender, sweet and perfect for dolmas. To prepare, you must cut the large leaves in half, leaving out the central vein, and blanch them for about 5 minutes in boiling water. The half leaves are still bigger than the grape leaves, but it gives plenty of space to roll up the rice!

Cabbage leaves can also be used the same way. However, they are more commonly used in the dish lahano dolmades or cabbage rolls in lemon sauce.

Making the Filling

1. Heat 3 tablespoons olive oil in a pan over medium heat.

2. Add onion, cook until soft and translucent, about 8 minutes.

3. Add rice, stir to coat with oil, and toast for 2 minutes.

4. Add 1/2 cup water, salt, and pepper. Simmer until water is absorbed and rice is partially cooked.

5. Remove from heat. Stir in dill, mint, parsley, green onions, pine nuts, and half the lemon juice.

6. Let cool to room temperature.

Rolling Technique

1. Place a grape leaf shiny-side down, stem facing you.

2. Cut off the stem if it's thick.

3. Place about 1 tablespoon of filling near the stem end.

4. Fold the bottom of the leaf up over the filling.

5. Fold in the sides.

6. Roll up tightly toward the tip of the leaf.

Don't overfill — the rice will expand as it cooks.

Cooking in a Wide Pot, Steaming, or Pressure Cooker

I always cook this in my pressure cooker on a steaming rack. If you do not have a pressure cooker, but do have a steaming rack, you can steam the dolmades — this way you don't need to worry about the dolmades sticking to the pan, nor will you need to place a plate on top.

1. For wide pot: Line the bottom of a wide pot with torn or imperfect grape leaves. This prevents sticking. For steam pot and pressure cooker: Put a steaming rack or basket inside deep pot or pressure cooker and add water until just below the rack.

2. Arrange dolmades seam-side down in tight concentric circles. They should be snug but not squished.

3. Layer if needed.

4. Drizzle with remaining olive oil and lemon juice.

5. If not using a steaming rack, pour water or broth over until dolmades are just covered.

6. If not using a steaming rack, place a heat-proof plate on top to keep them submerged.

7. Bring to a boil, then reduce to a gentle simmer. If using a pressure cooker, cover and cook 5 minutes after it starts whistling.

8. Cover and cook for 45-60 minutes, until rice is tender. If using a non-pressure steamer, add more water every 10 minutes.

9. Let cool in the pot for at least 30 minutes.

Serving

Dolmades are traditionally served at room temperature or cold, which is actually when they taste best.

Arrange on a platter and serve with:

• Lemon wedges
• Greek yogurt or tzatziki
• A drizzle of olive oil

Storage and Make-Ahead

Dolmades keep refrigerated for up to a week and taste even better after a day or two as the flavors meld.

They also freeze well. Thaw overnight in the refrigerator.

Variations

With meat: Add 1/2 lb ground beef to the rice filling.

Avgolemono: After cooking, make a lemon-egg sauce and pour over warm dolmades.

Different leaves: Collard leaves (without the spine), cabbage leaves (without the spine), or Swiss chard work too (blanch until pliable).

The Art of Rolling

Your first few dolmades might be imperfect. That's fine. By the end of the jar, you'll have it down.

The key is not too tight (they'll burst) and not too loose (they'll fall apart). Somewhere in between is the Greek grandmother sweet spot.