Yield: 30 Dolmades

Time: Ready in 1 hour 10 minutes (20 minutes prep – 50 minutes cook)


  • 1 cup uncooked long-grain white rice
  • 1 medium onion, chopped
  • 1/4 cup chopped fresh dill
  • 1/4 cup chopped fresh mint leaves
  • 1 teaspoon salt
  • 2 large lemons, juiced
  • 30 grape leaves, drained and rinsed
  • 1 liter chicken or vegetable stock
  • 125 ml olive oil


  1. In a large saucepan over medium-high heat, saute the rice, onion, dill, mint, and salt for about 5 minutes, or until onion is soft. Pour in half the stock, reduce heat to low and simmer for another 10 minutes, or until rice is almost cooked. Do not overcook the rice at this point. Stir in 1/2 the lemon juice and remove from heat.
  2. Take one leaf, shiny side down, and place 1 teaspoon of the rice mixture at the bottom (stem) end of the leaf. Fold both sides of the leaf towards the center, roll up from the broad bottom to the top, and place into a large pot. Repeat with all leaves, leaving no gaps as leaves are placed in pot to prevent them from opening while cooking. Sprinkle with remaining lemon juice and with olive oil.
  3. Pour the stock in the pot just to cover the Dolmades. Place a weight – like a flat plate – on top of the vine leaves, cover the pot and simmer for about 50 minutes making sure it does not boil, because this will make the stuffing burst out of the leaves. Remove from heat, remove cover and let cool for 1/2 hour. Transfer to serving dish and serve.

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