Dill and Mint Dolmades

    1 hour 10 minutes

    These stuffed vine leaves are stuffed with a tantalizing mixture of rice, fresh dill, mint and lemon. You can use any damaged or leftover leaves to cover the bottom of the pot when you are cooking the dolmades.

    10 people made this

    Serves: 10 

    • 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 litre vegetable stock
    • 1/2 cup (125ml) olive oil

    Preparation:20min  ›  Cook:50min  ›  Ready in:1hour10min 

    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 mins 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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    I just made one of it last night together with my favorite coffee from gourmetrecipe site and I want to give great reviews about this recipe for it was really delicious! Definitely make it again and again....thanks!  -  04 Jun 2012