Dolmades – Herbed Stuffed Vine Leaves

by Edward Daniel
Caption of Dolmades - – Herbed Stuffed Vine Leaves. Image by Edward Daniel (c).

Dolmades – Herbed Stuffed Vine Leaves is a dish typically found as a starter or meze in most traditional Greek Restaurants. I have used brined vine leaves which makes it easier to wrap the filling and give a succulent appeal to this dish.  What I love about this dish is its simplicity and yet packed with taste.

Caption of Dolmades - – Herbed Stuffed Vine Leaves. Image by Edward Daniel (c).
Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 4tbs olive oil
  • 2 shallots, chopped finely
  • 250g short grain rice
  • 400ml water
  • 200g white wine
  • 4tsb, fresh dill chopped
  • 2tsb, fresh mint, chopped
  • 1 lemon freshly squeezed
  • 2 cloves garlic minced
  • pinch of paprika
  • 20 vine leaves, brined
  • lemon for garnishing
  • oil for garnishing


  1. Sauté the shallots in olive oil until translucent.
  2. Add the rice and sauté for a couple of minutes, ensuring that the oil coats the rice.
  3. Add the water. Bring to the boil and reduce in heat, leaving to simmer.
  4. As the water evaporates, add the white wine and continue to simmer. The white wine should evaporate. Cook until the rice becomes soft and supple. Switch off the heat and leave to one side. This will take about 25 mins,
  5. Chop the dill and mint in a grinder. Squeeze the juice of one lemon. Stir these ingredients into the rice mixture together with the minced garlic and paprika. Mix well.
  6. Fill a large saucepan with boiling water. In a separate mixing bowl place cold water. Using a pair of tongues blanche a vine leaf for only ten seconds in the hot water before immediately cooling in the cold water.

Top tip – this quick blanching ensures that the vine leaves retain their vibrant colour.

  1. Place the leaf on a chopping board. Place a spoonful of the herbed rice into the centre of the leaf. Wrap one side and then the other over the vine leaf and turn over so that the herbed rice is wrapped into an oblong shape.
  2. Repeat the tasking of blanching and stuffing the vine leaves until all the herbed rice is used up.
  3. Place the vine leaves into a serving dish. Garnish with lemons and drizzle with oil. Serve immediately.

Top tip – I use walnut or pistachio oil, which just enhances the flavours of this dish.


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