greekvine leaveslambriceclassicbraisedherbs

Dolmades

Name: Dolmades
Prep time: 15 min
Cook time: 35 min
Total time: 60 min
Yield: 2
Cuisine: Greek
Ingredients: 200 g jarred vine leaves; 120 g small potato, peeled and sliced into 5 mm rounds; 180 g ground lamb; 80 g short-grain rice; 80 g small onion, very finely diced; 30 g spring onions, finely sliced; 12 g fresh dill, finely chopped; 10 g fresh parsley, finely chopped; 6 g fresh mint, finely chopped; 1 tsp lemon zest; 30 ml lemon juice; 35 ml extra-virgin olive oil; 5 g fine sea salt; 1 g freshly ground black pepper; 250 ml hot water or light stock; 20 ml extra-virgin olive oil; 20 ml lemon juice; 2 wedges lemon wedges

These dolmades are tender parcels of vine leaves wrapped around a fragrant filling of lamb, rice, fresh herbs, and bright lemon. Gently braised until silky and succulent, they deliver a classic balance of savory richness and fresh, citrusy lift.

2 servings

673 kcal

Greek

Ingredients

For the vine leaves and lining

200 gjarred vine leaves
120 gsmall potato, peeled and sliced into 5 mm rounds

For the filling

180 gground lamb
80 gshort-grain rice
80 gsmall onion, very finely diced
30 gspring onions, finely sliced
12 gfresh dill, finely chopped
10 gfresh parsley, finely chopped
6 gfresh mint, finely chopped
1 tsplemon zest
30 mllemon juice
35 mlextra-virgin olive oil
5 gfine sea salt
1 gfreshly ground black pepper

For braising

250 mlhot water or light stock
20 mlextra-virgin olive oil
20 mllemon juice

For serving

2 wedgeslemon wedges

Instructions

1
Separate the jarred vine leaves and rinse them well under cool water to remove excess brine. If any thick stems remain, trim them off. Blanch the leaves in simmering water for 1 minute only if they feel firm, then drain and pat dry. Keep 6-8 torn or small leaves aside for lining and patching.
2
Rinse the rice under cold water until the water runs mostly clear, then drain thoroughly. This removes excess surface starch so the filling stays distinct rather than gummy.
3
In a bowl, combine the ground lamb, drained rice, onion, spring onions, dill, parsley, mint, lemon zest, lemon juice, olive oil, salt, and pepper. Mix just until evenly combined; overmixing can make the filling dense. Let it stand for 10 minutes so the rice begins absorbing the seasoning.
4
Line the bottom of a wide, heavy saucepan with the potato slices and the reserved torn vine leaves. The potato protects the dolmades from scorching and helps distribute heat gently.
5
Lay one vine leaf shiny-side down with the stem end facing you. Place about 1 tablespoon of filling near the base. Fold the bottom over the filling, fold in the sides, then roll tightly into a small cylinder. The roll should be snug enough to hold together but not so tight that the rice cannot expand. Repeat with the remaining leaves and filling.
6
Arrange the dolmades seam-side down in the lined saucepan, packing them closely in a single layer or snug concentric rings. Tuck any patched leaves into gaps so the rolls cannot unravel during cooking.
7
Pour over the hot water or stock, olive oil, and lemon juice. Set a heatproof plate directly on top of the dolmades to keep them submerged and compact while they braise.
8
Bring the liquid just to a gentle simmer over medium heat, then reduce to low, cover the pan, and cook for 35 minutes. The dolmades are ready when the rice is tender and the leaves are soft but still intact; if needed, cook 5 minutes more with a splash of water.
9
Remove the pan from the heat and let the dolmades rest, still covered, for 10 minutes. This helps the rice finish steaming and makes the rolls easier to lift without tearing.
10
Carefully transfer the dolmades to a serving plate. Spoon over a little of the braising liquid if desired and serve warm with lemon wedges for squeezing at the table.

Nutrition per serving

673 kcal

Calories

18g

Protein

42g

Carbs

47g

Fat

Fiber

Notes

•Choose medium-sized vine leaves; very large leaves can be cut in half, while very small ones are best used for lining the pot.
•If your jarred leaves are very salty, soak them in cool water for 10 minutes before rinsing.
•A wide pan gives the most even cooking and helps keep the dolmades in a neat single layer.
•These are also excellent at room temperature after cooling in their cooking liquid for a little longer.

Background

Dolmades are part of a broad eastern Mediterranean family of stuffed vegetables and leaves, with the name deriving from the Turkish word dolma, meaning 'stuffed.' In Greece, dolmades are especially associated with spring vine leaves and are prepared in many regional styles, from herb-and-rice versions to richer fillings that include meat.

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