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Authentic Greek Dolmadakia Yialantzi (Stuffed Vine Leaves with Rice and Herbs)

Greek dolmadakia yialantzi with rice and herbs

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Ingredients

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  • 30 fresh grape leaves or 1 jar grape leaves, stems removed
  • 1/2 cup extra virgin olive oil, divided, plus more for serving
  • 1 large white onion, grated
  • 2 large spring onions, white parts only, thinly sliced
  • 1/2 cup fresh dill, finely chopped
  • 1/2 cup flat-leaf parsley, finely chopped
  • 1/2 cup fresh spearmint, finely chopped (optional)
  • 1/2 cup finely chopped fennel fronds (optional)
  • 1 cup short-grain rice, soaked 30 min in hot water, drained
  • Salt and freshly ground black pepper
  • Lemon juice, for cooking and serving
  • Greek yogurt, for serving (optional)

Instructions

  1. Prepare the Leaves: Bring a large pot of water to a boil.
  2. Add the grape leaves and blanch for 3–4 minutes, until tender.
  3. Transfer to a bowl of ice water, then drain and set aside. (If using jarred leaves, simply rinse and drain.)
  4. Make the Filling: Rinse the rice under cold water until the water runs almost clear; drain.
  5. In a bowl, combine the rice, grated onion, spring onions, parsley, dill, spearmint or fennel, lemon juice, half the olive oil, salt, and pepper. Taste and adjust seasoning.
  6. Prepare the Pot: Line the bottom of a small pot with a few grape leaves and the stems of your herbs — this will prevent scorching.
  7. Roll the Dolmadakia: Lay one grape leaf vein-side up. Place 1 tsp of filling in the center.
  8. Fold the bottom of the leaf over the filling, then fold in the sides and roll up tightly into a small cigar shape (pretend you are making a burrito).
  9. Place seam-side down in the lined pot.
  10. Repeat until all filling is used, arranging the rolls snugly in layers.
  11. Cook: Add enough water to cover the dolmadakia by about 4 cm.
  12. Pour in the remaining olive oil and add 1 tbsp lemon juice.
  13. Put a small plate (with diameter a little bit smaller that the pot) on top of the dolmades and cover the dolmades. Add a weight on top (at CookinAthens we use a bowl with a can). This prevents the dolmades from moving while they boil.
  14. Bring to a simmer, then reduce to medium-low, cover, and cook for 35 minutes, until the rice and leaves are tender.
  15. Finish: Add a drizzle of olive oil and the juice of half a lemon.
  16. Shake the pot gently, remove from heat, put the lid on and let them absorb any water that still exists in the pot.
  17. Let cool completely

Find it online: https://cookinathensrecipes.com/greek-dolmadakia-yialantzi/