Nadja’s Dolmades

Recipe Date: December 17, 2024
Difficulty: Easy
Measurements: Imperial (US)

For extra caramelised flavour, Nadja bakes dolmades in the oven and toasts the pine nuts pre adding to the mixture. Can guarantee they are delicious!

Ingredients

  • 30 grape vine leaves (younger big leaves... nothing too brittle)
  • 1.5 cups medium grain rice
  • 1/2 cup olive oil
  • 1/4 cup parsley, chopped fine
  • 1/4 cup dill, chopped fine
  • 1 brown onions, diced
  • 2tsp salt
  • 1 tsp freshly ground black pepper
  • 2tbsp toasted pine nuts
  • 2tbsp currants
  • 2 tbsp lemon juice

Directions

  1. Blanch Vine Leaves: Blanch each vine leaf in hot water for 20 seconds, one at a time. Rinse in cold water and place in a bowl for later use.
  2. Brown Onions: In a pan, brown the onions until they are soft and fragrant.
  3. Cook Rice: Add rice to the browned onions, then add water and cook until the rice is al dente.
  4. Cool and Mix: Allow the rice to cool. Then, add parsley, dill, pine nuts, currants, salt, pepper, and lemon juice. Mix well.
  5. Prepare Pan: Line a heavy-based pan with baking paper.
  6. Wrap Dolmades: Lay out a vine leaf and place a mound of the rice mixture in the center. Wrap the vine leaf around the rice into a cigar shape, tucking both ends securely.
  7. Place in Pan: Place the wrapped leaf in the pan.
  8. Repeat: Repeat the wrapping and placing process until all the rice mixture and leaves are used. Pack the dolmades closely together in the pan.
  9. Cook: Add a small amount of water and olive oil to the pan. Cover and cook for 40 minutes at 200°C.
  10. Cool and Serve: Allow the dolmades to cool. Drizzle with lemon juice, salt, and olive oil before serving.
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