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Dolmades Yialandzi (Stuffed Grapevine Leaves

Dolmades Yialandzi (Stuffed Grapevine Leaves recipe image
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.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 60
Calories: 566.0
Dietary: Gluten-free, Vegan, Vegetarian
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
  • 3/4 cup Olive oil
  • 1/2 small Onion; chopped
  • 8 Scallions; chopped fine
  • 2 lg Garlic cloves; chopped
  • 1 cup Raw long-grain rice
  • 1 bn Fresh dill; chopped
  • 1/2 bn Fresh parsley; chopped
  • 1 1/2 Lemons (or more) , juice only
Directions
  1. 1
    In a large skillet, heat 1/2 cup of olive oil over medium heat.
  2. 2
    Add the chopped onion and scallions, sauting for about 5 minutes until soft and transparent.
  3. 3
    Stir in the chopped garlic and cook for another minute until fragrant.
  4. 4
    Add the raw rice, chopped dill, parsley, lemon juice, salt, pepper, and the remaining 1/4 cup olive oil.
  5. 5
    Stir well to combine, then add 1 cup of hot water.
  6. 6
    Cover and simmer for 5 minutes, then remove from heat and let the filling cool completely.
  7. 7
    Meanwhile, drain the jarred grapevine leaves and rinse them thoroughly under cold water.
  8. 8
    Use a sharp knife to trim the tough stem end from each leaf.
  9. 9
    Line the bottom of a large pot with a few whole, torn grapevine leaves to prevent sticking.
  10. 10
    Place a leaf rough-side up on a flat surface with the stem end facing you.
  11. 11
    Place about 1 teaspoon of the cooled rice mixture near the stem end.
  12. 12
    Fold the bottom of the leaf up over the filling, then fold in the sides.
  13. 13
    Roll the leaf tightly away from you to form a compact cylinder.
  14. 14
    Place the stuffed dolma seam-side down in the prepared pot, arranging them in tight, concentric circles.
  15. 15
    Continue stuffing and arranging leaves until all filling is used.
  16. 16
    Place an inverted heat-proof plate on top of the dolmades to keep them from unrolling during cooking.
  17. 17
    Pour enough water into the pot to just cover the dolmades.
  18. 18
    Bring to a boil, then reduce heat to low, cover, and simmer gently for 1 to 1.5 hours.
  19. 19
    Taste one dolma to ensure the rice is tender; cook longer if needed.
  20. 20
    Remove from heat and let cool in the pot.
  21. 21
    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.

Keywords: dolmades, grape leaves, yialantzi, greek, vegetarian, vegan, appetizer, stuffed, rice, lemon, dill, parsley, olive oil, fresh herbs, mediterranean, cold appetizer, healthy, party food, tangy
Read it online: https://www.chefs-mate.com/recipe/dolmades-yialandzi-stuffed-grapevine-leaves-2/