Vegetarian Dolmades

Vegetarian Dolmades


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These rice, onion and tomato stuffed vine leaves are seasoned with dill, mint and lemon juice, simmered in vegetable stock then served with a cucumber yoghurt sauce.


Serves: 10 

  • 2 tablespoons olive oil
  • 2 medium brown onion, finely diced
  • 1 large tomato, diced
  • 1 cup white long grain rice
  • 2 tablespoons pine nuts
  • 1/2 cup flat leaf parsley, chopped
  • 2 tablespoons dill, chopped
  • 2 tablespoons fresh mint, chopped
  • 2 tablespoons lemon juice
  • 1 1/4 cups vegetable stock
  • 500g preserved vine leaves, washed
  • 1 cup water
  • 3/4 cup yoghurt
  • 1/4 cup cucumber, diced finely
  • 1 tablespoon lemon juice

Preparation:40min  ›  Cook:1hour30min  ›  Extra time:2hours resting  ›  Ready in:4hours10min 

  1. Heat oil in a saucepan then saute onion until translucent. Stir in tomato, cook for 1 minute. Stir in rice, pine nuts and herbs, lemon juice and vegetable stock. Bring to a boil, stirring. Cover then simmer until stock is absorbed by the rice.
  2. In a saucepan of boiling water, drop in the vine leaves, two at a time. Remove after 5 seconds then rinse in a colander. Lay out flat then spoon in about a teaspoon of the rice into each. Roll up tight.
  3. In a bowl, mix yoghurt, lemon juice and cucumber. Cover and set in the fridge.
  4. Line a saucepan with some extra vine leaves. Place the dolmades into the saucepan, cover with 1 cup water then bring to a boil. Reduce heat to very low, cover then simmer fro 1 1/2 hours. Remove from heat then allow to sit, covered for 2 hours, until all water has been absorbed. Serve with yoghurt sauce.

Vegan Substitute

For a vegan substitute, use soy yoghurt instead of a dairy based yoghurt.

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