Dolmades Yialantzi are a refreshing, vegetarian take on the classic Greek stuffed grape leaves. Unlike their meaty counterparts, these are filled with a mixture of long-grain rice, fresh dill, parsley, and plenty of bright lemon juice, resulting in a light and tangy flavor profile. The grape leaves are tender and delicate, wrapping the aromatic filling in a soft, savory package. Perfectly chilled, they make an ideal appetizer for summer gatherings, Mediterranean spreads, or as a healthy side dish. The balance of fresh herbs and citrus cuts through the richness of the olive oil, offering a clean, crisp taste that is both satisfying and elegant.
Dolmades Yialandzi (Stuffed Grapevine Leaves
Description
Dolmades Yialantzi are a refreshing, vegetarian take on the classic Greek stuffed grape leaves. Unlike their meaty counterparts, these are filled with a mixture of long-grain rice, fresh dill, parsley, and plenty of bright lemon juice, resulting in a light and tangy flavor profile. The grape leaves are tender and delicate, wrapping the aromatic filling in a soft, savory package. Perfectly chilled, they make an ideal appetizer for summer gatherings, Mediterranean spreads, or as a healthy side dish. The balance of fresh herbs and citrus cuts through the richness of the olive oil, offering a clean, crisp taste that is both satisfying and elegant.Ingredients
Directions
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In a large skillet, heat 1/2 cup of olive oil over medium heat.
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Add the chopped onion and scallions, sauting for about 5 minutes until soft and transparent.
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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.
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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 filling cool completely.
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Meanwhile, drain the jarred grapevine leaves and rinse them thoroughly under cold water.
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Use a sharp knife to trim the tough stem end from each leaf.
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Line the bottom of a large pot with a few whole, torn grapevine leaves to prevent sticking.
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Place a leaf rough-side up on a flat surface with the stem end facing you.
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Place about 1 teaspoon of the cooled rice mixture near the stem end.
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Fold the bottom of the leaf up over the filling, then fold in the sides.
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Roll the leaf tightly away from you to form a compact cylinder.
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Place the stuffed dolma seam-side down in the prepared pot, arranging them in tight, concentric circles.
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Continue stuffing and arranging leaves until all filling is used.
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Place an inverted heat-proof plate on top of the dolmades to keep them from unrolling during cooking.
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Pour enough water into the pot to just cover the dolmades.
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Bring to a boil, then reduce heat to low, cover, and simmer gently for 1 to 1.5 hours.
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Taste one dolma to ensure the rice is tender; cook longer if needed.
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Remove from heat and let cool in the pot.
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Refrigerate until completely cold before serving.
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.
