Vegetarian Dolmades

    4 hours 10 minutes

    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.

    2 people made this

    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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