Dolmadakia Yalantzi (Stuffed Grape Leaves with Rice & Herbs)
Tender grape leaves wrapped around fragrant rice and fresh herbs, these classic Greek dolmadakia yalantzi are a beloved appetizer or light main dish. Naturally vegan and packed with Mediterranean flavor.
Tender grape leaves wrapped around fragrant rice and fresh herbs, these classic Greek dolmadakia yalantzi are a beloved appetizer or light main dish. Naturally vegan and packed with Mediterranean flavor.
Info
Prep Time:
40mCook Time:
25mDifficulty Level:
Ingredients
- 80 grape leaves (about 14 oz / 400 g)
- 1¾ cups (350 g) Carolina rice (or other medium-grain rice)
- 2 onions, grated or finely chopped
- 2 bunches scallions, finely chopped
- 1 cup olive oil, divided
- ½ bunch fresh parsley, finely chopped
- ½ bunch fresh dill, finely chopped
- ½ bunch fresh mint, finely chopped
- 1 lemon
- 1 tomato, grated
- Salt, to taste
- Freshly ground black pepper, to taste
Directions
Finely chop the dill, mint, and parsley. Reserve the herb stems for later use.
In a large bowl, combine the rice, chopped onions, scallions, herbs, grated tomato, salt, pepper, and half of the olive oil.
Mix well with a spoon until fully combined. Season generously with salt and pepper for a flavorful filling.
Place a grape leaf in your palm, vein side up and shiny side down.
Add one spoonful of filling near the base of the leaf.
Fold in the sides, then roll tightly from the bottom up into a small cylinder. Make sure the shiny side remains on the outside. Repeat with the remaining leaves and filling.
Line the bottom of a pot with a layer of grape leaves.
Scatter the reserved herb stems over the base.
Arrange the stuffed grape leaves snugly in rows, seam side down.
Cover them with another layer of grape leaves.
Drizzle with the remaining olive oil.
Place an inverted plate on top to keep them from unrolling during cooking. Add a small weight on top if needed.
Pour in enough water to just cover them (about 2 cups).
Bring to a boil, then reduce the heat and simmer gently for about 25 minutes, until the water has mostly evaporated and they are left with their oil.
Let them rest in the pot for 15 minutes to absorb the remaining liquid.
Serve at room temperature with a squeeze of fresh lemon or, if preferred, with a yogurt sauce.
Recipe Tips
For extra tenderness and a fluffier filling, add a finely shredded lettuce heart or one grated zucchini to the rice mixture before rolling.