Ingredients
🌿 For the Filling
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1 ½ cups short-grain rice (like Arborio), rinsed
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1 large onion, very finely chopped
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4–5 spring onions, finely sliced
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½ cup fresh parsley, finely chopped
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½ cup fresh dill, finely chopped
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2–3 Tbsp fresh mint, chopped (optional but traditional)
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½ cup olive oil
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Juice of 1 lemon
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1 tsp salt
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½ tsp black pepper
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1 tsp sugar (optional, enhances flavor)
🍃 For the Wrapping & Cooking
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1 jar (about 50–60) grape leaves in brine or fresh grape leaves blanched
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½ cup olive oil
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Juice of 2 lemons
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1–2 cups water or vegetable broth
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Lemon slices (optional)
Instructions
1. Prepare the Grape Leaves
If using jarred:
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Rinse well under cold water to remove brine.
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Blanch in hot water for 2 minutes to soften.
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Drain and set aside.
If using fresh:
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Wash leaves.
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Blanch in boiling water 2–3 minutes until flexible.
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Drain.
2. Make the Filling
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Heat ½ cup olive oil in a pan.
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Sauté the onion until soft and translucent (5–7 min).
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Add the rice and cook for 2 min to coat with oil.
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Remove pan from heat; add:
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spring onions
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parsley, dill, mint
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lemon juice, salt, pepper, sugar
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Mix thoroughly.
Note: The rice cooks fully later — keep filling slightly undercooked.
3. Roll the Dolmadakia
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Take a grape leaf and place the shiny side down, veins up.
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Add 1–2 teaspoons of filling near the stem end.
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Fold the sides inward and roll tightly like a small cigar.
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Repeat until all filling is used.
4. Cook Them
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Line the bottom of a pot with a few unused grape leaves (prevents burning).
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Arrange dolmadakia in circular layers, seam-side down, snugly packed.
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Pour over:
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½ cup olive oil
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juice of 2 lemons
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Add enough water or broth to just cover them.
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Place a heatproof plate upside down on top to keep them from unrolling.
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Cover pot with lid and simmer 60–75 minutes, until rice is tender.
5. Serve
Let cool slightly. Dolmadakia are best:
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Warm, room temperature, or chilled
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With tzatziki, plain yogurt, or extra lemon wedges
