Dolmades Yialantzi are the quintessential Greek meze, featuring tender grapevine leaves stuffed with a light, aromatic filling of long-grain rice, fresh dill, parsley, and scallions. Unlike meat-based variations, this vegan version relies on the bright acidity of lemon juice and the richness of olive oil to create a complex, satisfying flavor profile. The rice absorbs the brine and herbs as it simmers slowly, resulting in a soft, cohesive roll that holds its shape beautifully. These delicate parcels are best served chilled, making them an ideal make-ahead appetizer for summer gatherings, potlucks, or as a refreshing starter before a heavy meal. Their tangy, savory taste pairs wonderfully with feta cheese or a simple green salad.
Dolmades Yialandzi (Stuffed Grapevine Leaves
Description
Dolmades Yialantzi are the quintessential Greek meze, featuring tender grapevine leaves stuffed with a light, aromatic filling of long-grain rice, fresh dill, parsley, and scallions. Unlike meat-based variations, this vegan version relies on the bright acidity of lemon juice and the richness of olive oil to create a complex, satisfying flavor profile. The rice absorbs the brine and herbs as it simmers slowly, resulting in a soft, cohesive roll that holds its shape beautifully. These delicate parcels are best served chilled, making them an ideal make-ahead appetizer for summer gatherings, potlucks, or as a refreshing starter before a heavy meal. Their tangy, savory taste pairs wonderfully with feta cheese or a simple green salad.Ingredients
Directions
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Drain the jarred grapevine leaves and rinse them thoroughly under cold water to remove excess brine.
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Using a small sharp knife, trim off the tough stem end from each leaf.
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In a large skillet, heat 1/2 cup of the olive oil over medium heat.
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Add the chopped onion and scallions; saut for about 5 minutes until soft and translucent.
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Stir in the chopped garlic and cook for another minute until fragrant.
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Add the raw rice, chopped dill, parsley, lemon juice, salt, pepper, and the remaining 1/4 cup olive oil to the skillet.
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Stir well to combine, then add 1 cup of hot water.
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Cover and simmer for 5 minutes, then remove from heat and let the mixture cool completely.
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Line the bottom of a large heavy-bottomed pot with a few torn or sturdy grapevine leaves to prevent sticking.
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Place a grapevine leaf on a flat surface, shiny side down, with the stem end facing you.
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Place about 1 teaspoon of the cooled rice mixture near the stem end of the leaf.
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Fold the sides of the leaf over the filling, then roll tightly from the stem end toward the tip.
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Place the rolled dolma, seam-side down, in the prepared pot.
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Continue rolling and packing the dolmades tightly in concentric circles until all filling is used.
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Place an inverted heat-proof plate on top of the dolmades to keep them from unraveling during cooking.
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Pour enough water over the dolmades to just cover them.
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Bring to a boil, then reduce heat to low, cover, and simmer gently for 1 hour 15 minutes to 1 hour 30 minutes.
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Check for doneness by tasting one; the rice should be tender but not mushy.
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Remove from heat and let cool in the pot with the liquid for at least 30 minutes.
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Chill the dolmades in the refrigerator for at least 2 hours before serving.
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Serve cold as an appetizer, optionally drizzled with extra olive oil or accompanied by feta cheese.
Nutrition Facts
Servings 60
- Amount Per Serving
- Calories 566.0kcal
- % Daily Value *
- Total Fat 45.7g71%
- Saturated Fat 6.4g32%
- Cholesterol 0.0mg0%
- Sodium 26.9mg2%
- Total Carbohydrate 36.4g13%
- Dietary Fiber 2.0g8%
- Sugars 1.3g
- Protein 5.8g12%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
