Everyday Kitchen

Greek · Snacks

Dolmades

Draft recipe — not kitchen-tested
VegMedium

Diet: Veg · Vegan

Dolmades is a Greek dish. Do not overfill leaves because raw rice expands.

Prep
40 min
Cook
50 min
Rest, soak, marinate or chill
10 min
Total
100 min
Servings
6
Difficulty
Medium
Cuisine
Greek
Course
Snacks

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Dolmades. The photograph includes yogurt and salad garnishes not included in this draft.
The photograph includes yogurt and salad garnishes not included in this draft. Representative photograph of Dolmades. Garnishes and presentation may differ. This is not a tested result of this draft. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 6

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Filling

Wrap

Braise

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; heavy frying pan; spatula; rolling pin; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Filling · About 5 min

  1. Fry onion in oil from 250 g short-grain rice, rinsed, 150 g onion, finely chopped, 30 ml olive oil, 20 g dill, 20 g parsley, ¾ tsp salt 5 minutes. Stir in rice, herbs and salt; cool.

Roll · About 13 min

  1. Lay 40 brined vine leaves, rinsed shiny-side down, add small spoonfuls of filling, fold sides and roll loosely for rice expansion.

Simmer · About 45 min

  1. Pack seam-side down in a pot, pour 650 ml water, 60 ml lemon juice, 30 ml olive oil over and weigh down with a heatproof plate. Simmer covered 40–45 minutes until rice is tender. Rest 10 minutes.

    Check: Look for this result: rice is tender.

Tips

  • Do not overfill leaves because raw rice expands.
  • Use the texture and doneness checks in the method; cooking times depend on your pan and heat.

Substitutions

  • Use small blanched cabbage leaves for a different version.

Storage

  • Cool in shallow portions and refrigerate promptly, ideally within one hour. Keep at 4°C / 40°F or below and use within 24 hours.
  • Reheat cooked rice only once, until steaming hot throughout at 74°C / 165°F. Keep cold rice dishes refrigerated until serving.

Make ahead

  • Prepare the measured ingredients for Dolmades one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

FAQ

What matters most when making Dolmades?

Do not overfill leaves because raw rice expands.

What can I substitute in Dolmades?

Use small blanched cabbage leaves for a different version.

Can I prepare Dolmades ahead?

Prepare the measured ingredients for Dolmades one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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