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Greek Dolmathakia

Print Recipe
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings 10
Calories 123

Ingredients

  • 1/2 cup extra virgin olive oil divided
  • 1 medium onion minced
  • 3 cloves of garlic minced
  • 1-1/4 cups short-grain white rice rinsed very well
  • 2-1/4 cups vegetable broth divided
  • 3 Tbsp fresh minced parsley leaves
  • 3 Tbsp fresh minced mint leaves
  • 3 Tbsp fresh minced dill leaves
  • 6 Tbsp freshly squeezed lemon juice
  • 1 Tbsp lemon zest
  • 1 tsp sea salt
  • 1 tsp freshly ground pepper
  • 1 16 ounces jar of grape leaves
  • Lemon slices for serving

Instructions

  • In a deep pot over medium heat, add 1/4 cup of the olive oil. Once it is shimmering, add the onion and garlic and sauté until translucent and soft, approximately 5 minutes. Add the rice to the pot and stir to combine well and coat the rice with the oil. Sauté for 1 minute.
  • Increase the heat to high and add 1-1/4 cups of broth. Bring this to a boil and immediately reduce the heat to low. Cover the pot and cook the rice until it is just al dente (not completely cooked), approximately 7 to10 minutes. Remove the pot from the heat to cool.
  • If there is excess broth that hasn’t been absorbed, drain it out of the rice. Add the parsley, mint, dill, 2 tablespoons of the lemon juice, lemon zest, salt, and pepper to the rice. Stir well to combine. Set the rice filling aside.
  • Drain the grape leaves in a colander and trim off any woody stems. Over high heat, bring a large heavy-bottomed pot or Dutch oven of water to a boil. Place the leaves in the boiling water. Remove the pot from the heat and allow the leaves to soften for approximately 3 minutes. Drain and rinse the leaves under cold water to stop any further cooking.
  • Place a grape leaf on a clean flat work surface with the shiny side down and the visible vein side up. Place 1 to 1-1/2 tablespoons of rice filling at the stem end of the leaf. Fold the stem end up over the filling. Fold the edges of the leaf inward. Roll the leaf until it forms a cylindrical package. (The rice will expand, so don’t roll too tightly). Repeat the process with the remaining leaves until all the filling is gone.
  • Rinse out your pot. Layer the bottom of the pot with some extra or torn grape leaves. Place the stuffed leaves in the bottom of the pot, seam side down in a tight single layer. Depending on the size of the pot, you may end up with 2 layers. Pour 1 cup of broth, 1/4 cup of olive oil, and 4 tablespoons of fresh lemon juice over the stuffed grape leaves. Place a heatproof plate, top face down, over the dolmathakia.
  • Heat the pan on medium until the broth begins to simmer. Cover the pot and turn the heat down to low. Cook for approximately 35 minutes until the stuffed leaves are fork-tender.
  • Serve warm or at room temperature with fresh lemon slices. Or, refrigerate and serve cold later or the next day.

Video

Nutrition

Calories: 123kcal | Carbohydrates: 6g | Protein: 1g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 282mg | Potassium: 52mg | Fiber: 1g | Sugar: 1g | Vitamin A: 283IU | Vitamin C: 8mg | Calcium: 14mg | Iron: 1mg