Yalantzi Dolmathes
Indulge in the vibrant flavors of the Mediterranean with Yalantzi Dolmathes, a classic Greek mezze that’s as beautiful as it is delicious. These vegetarian stuffed grape leaves are rolled with a fragrant filling of short-grain rice, fresh herbs like dill, parsley, and mint, and a splash of zesty lemon juice. Gently simmered in olive oil and water until tender, these bite-sized delicacies are perfect served chilled or at room temperature. Whether enjoyed as a light appetizer or centerpiece for a Mediterranean spread, these hand-rolled delights deliver both satisfying texture and bright, tangy flavor. Easy to make yet impressive to serve, Yalantzi Dolmathes are a must-try for fans of Greek cuisine!
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Recipe Information
Ingredients
- 40 pieces Grape leaves
- 1 cup Short-grain rice
- 1 medium, finely chopped Yellow onion
- 0.25 cup, finely chopped Fresh dill
- 0.25 cup, finely chopped Fresh parsley
- 2 tablespoons, finely chopped Fresh mint
- 0.75 cup Olive oil
- 0.5 cup, freshly squeezed Lemon juice
- 1.5 teaspoons Salt
- 0.5 teaspoons Pepper
- 2 cups Water
Instructions
If using jarred grape leaves, rinse them under cold water to remove excess brine and drain. If using fresh grape leaves, blanch them in boiling water for 2-3 minutes, then drain and pat dry.
In a medium skillet, heat 3 tablespoons of olive oil over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes.
Add the rice to the skillet and sauté for another 2-3 minutes, stirring frequently.
Remove the skillet from the heat and stir in the dill, parsley, mint, salt, pepper, and half of the lemon juice. Set the filling aside to cool slightly.
Lay a grape leaf shiny side down on a clean surface. Place about 1 teaspoon of the rice filling near the stem end of the leaf. Fold in the sides and roll tightly into a cigar shape. Repeat with the remaining grape leaves and filling.
Line the bottom of a large pot with any torn or leftover grape leaves to prevent sticking. Arrange the stuffed grape leaves seam-side down in tight layers in the pot.
Drizzle the remaining olive oil and lemon juice over the stuffed grape leaves. Add water to the pot until the dolmathes are just covered.
Place a plate or heatproof lid that fits inside the pot over the dolmathes to keep them from unraveling during cooking.
Bring the pot to a gentle simmer over medium heat. Lower the heat to low, cover, and cook for 40-45 minutes, or until the rice is tender and the liquid is absorbed.
Remove the dolmathes from the pot and let them cool to room temperature. Serve chilled or at room temperature as an appetizer or main course, drizzled with extra olive oil and a wedge of lemon on the side.
Nutrition Facts
Calories |
1915 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.7 g | 219% | |
| Saturated Fat | 26.8 g | 134% | |
| Polyunsaturated Fat | 15.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3590 mg | 156% | |
| Total Carbohydrate | 90.9 g | 33% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 9.6 g | ||
| Protein | 11.4 g | 23% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 413 mg | 32% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 869 mg | 18% | |
*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.
