Dolmades Recipe – Eats Now

Name: Dolmades
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 2 tablespoons olive oil; 4 shallots, finely chopped; 4 scallions, finely chopped; 2 garlic cloves, crushed; 4 12 ounces cooked short-grain rice; 2 ounces sultanas; 2 ounces pine nuts, toasted; 2 tablespoons dill, finely chopped; 2 tablespoons flat leaf parsley, finely chopped; 1 lemon, juice of; salt & freshly ground black pepper; 15 -20 grape leaves; Greek yogurt, for serving

Servings: persons

2 tablespoons olive oil
4 shallots, finely chopped
4 scallions, finely chopped
2 garlic cloves, crushed
4 12 ounces cooked short-grain rice
2 ounces sultanas
2 ounces pine nuts, toasted
2 tablespoons dill, finely chopped
2 tablespoons flat leaf parsley, finely chopped
1 lemon, juice of
salt & freshly ground black pepper
15 -20 grape leaves
Greek yogurt, for serving

1
Heat the olive oil in a heavy-based frying pan.
2
Add the shallots, scallion and garlic.
3
Fry gently for 5 minutes until softened.
4
Remove the pan from direct heat.
5
Mix in the rice, sultanas, pine nuts, dill, parsley and lemon juice and season with salt and freshly ground pepper.
6
Lay out the vine leaves shiny side down.
7
Place about 1 tbs of the rice mixture in the centre of each vine leaf.
8
Roll up each leaf over the rice filling, forming small, neat, tightly-rolled parcels.
9
Chill until serving.
10
Serve with Greek yoghurt.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tablespoons olive oil, 4 shallots, finely chopped, 4 scallions, finely chopped, 2 garlic cloves, crushed, and more.

Yes, Dolmades falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Dolmades

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