Dolmadakia Stuffed Grape Leaves
Delight in the Mediterranean flavors of Dolmadakia, tender grape leaves lovingly stuffed with a fragrant blend of rice, fresh herbs, and a touch of zesty lemon. This traditional Greek dish is both a culinary art and a comforting classic, featuring aromatic dill, parsley, and mint folded into perfectly rolled parcels. Slowly simmered in olive oil and lemon juice, these bite-sized treasures are a celebration of simplicity and bold flavors. Perfect as an appetizer, side dish, or as part of a mezze spread, Dolmadakia are best served warm or at room temperature with an extra squeeze of fresh lemon. Elevate your next meal with this elegant, vegan-friendly recipe that embodies the heart of Greek cuisine!
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Recipe Information
Ingredients
- 40 pieces Grape leaves (jarred or fresh)
- 1 cup White rice
- 1 medium Yellow onion, finely chopped
- 3 tablespoons Fresh dill, chopped
- 3 tablespoons Fresh parsley, chopped
- 2 tablespoons Fresh mint, chopped
- 0.5 cup Olive oil
- 0.25 cup Lemon juice
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 cups Water
Instructions
If using jarred grape leaves, rinse them under cold water and place them in a bowl of warm water for 10 minutes to remove excess brine. If using fresh grape leaves, blanch them in boiling water for 2-3 minutes until pliable, then drain and set aside.
In a medium skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté for 5 minutes until softened.
Add the white rice to the skillet and stir for 1-2 minutes to coat the rice in the oil.
Mix in the chopped dill, parsley, mint, salt, and pepper. Stir well to combine. Remove the skillet from heat and let the filling mixture cool slightly.
Place a grape leaf shiny-side down on a clean surface. Place about 1 teaspoon of the filling mixture near the base of the leaf. Fold the sides of the leaf over the filling, then roll it up tightly from the base to form a small cylinder. Repeat with the remaining grape leaves and filling.
Line the bottom of a large pot with 5-6 grape leaves to prevent the dolmadakia from sticking.
Arrange the stuffed grape leaves in the pot seam-side down, packing them snugly in layers.
Drizzle the remaining olive oil and lemon juice over the stuffed grape leaves. Add enough water to the pot to just cover the dolmadakia.
Place a heatproof plate upside down on top of the dolmadakia to keep them in place while cooking.
Bring the pot to a gentle simmer over medium heat, then reduce the heat to low. Cover the pot and let the dolmadakia cook for 40-50 minutes, or until the rice is tender and most of the liquid has been absorbed.
Remove the pot from heat and allow the dolmadakia to cool slightly before serving. Serve warm or at room temperature with a squeeze of fresh lemon juice.
Nutrition Facts
Calories |
1422 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.1 g | 150% | |
| Saturated Fat | 17.9 g | 89% | |
| Polyunsaturated Fat | 10.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3457 mg | 150% | |
| Total Carbohydrate | 80.4 g | 29% | |
| Dietary Fiber | 25.9 g | 92% | |
| Total Sugars | 7.1 g | ||
| Protein | 18.0 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 863 mg | 66% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 1029 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
