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Lunch · Greek

Dolmades (Stuffed Vine Leaves with Rice, Dill and Lemon)

75 min Serves 4 ~406 kcal/serving ~£5.20 (£1.30/serving) Dairy-freeGluten-freeVeganVegetarian

Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.

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Ingredients

  • 40 vine leaves in brine
  • 200 g short grain rice
  • 1 onion
  • 4 spring onions
  • 20 g fresh dill
  • 15 g flat-leaf parsley
  • 6 tbsp olive oil
  • 2 lemon

Nutrition (per serving)

Calories
406 kcal
Protein
5.3 g
Carbohydrate
46 g
of which sugars
3.9 g
Fat
21 g
of which saturates
2.9 g
Fibre
5.2 g
Salt
1.68 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Rinse the vine leaves well under cold water to remove excess brine, then pat dry.

  2. 2

    Finely chop the onion and spring onions. Warm 3 tablespoons of the olive oil in a pan and soften the onion and spring onions for 6 minutes.

  3. 3

    Stir in the rice, chopped dill and parsley, season well and cook for 2 minutes, then add 150ml water and simmer for 8 minutes until the rice has absorbed most of the liquid but is not fully cooked.

  4. 4

    Lay a vine leaf flat, vein-side up, spoon a little filling near the stem end, then fold the sides in and roll up tightly. Repeat with the remaining leaves and filling.

  5. 5

    Pack the rolls tightly, seam-side down, into a wide pan. Pour over the remaining olive oil, the juice of the lemons and 250ml water.

  6. 6

    Weigh the rolls down with a small upturned plate, cover and simmer gently for 40 minutes until the rice is tender.

  7. 7

    Leave to cool slightly in the pan before serving with extra lemon wedges.

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