Fragrant dill and mint herbed rice made in wine, garlic and lemon, wrapped in brined vine leaves; Dolmades.
Drool over something moist and soft. And, instantly get transported to the sun-drenched islands of Greece.
This dish will topple your belief that vegan food can’t be super scrumptious.
When to Make:
Make this:
- When birthday parties never looked so fabulous. Serve as a light and impressive starter to get your guests raving
- When you’re hosting a meze-style soiree with friends, these little parcels will make you the host with the most
- When you’re looking for the perfect packed lunch to quench your appetite. These savoury snacks are a game changer
What inspired me:
I was first introduced to Dolmades while island-hopping in Naxos, Greece. The moment I tasted these fragrant, herbed rice parcels wrapped in brined vine leaves, I knew I had to recreate them at home. Ever since that first bite, Dolmades have become a staple in my repertoire of Greek-inspired dishes.
Recipe Highlights:
- Fragrant and flavourful: The combination of dill, mint, garlic, and lemon creates a truly aromatic and delicious dish
- Vegan and Greek: This savoury dish is a plant-based take on a classic Greek cuisine
- Versatile and portable: Dolmades make a great starter, snack, or addition to a meze-style spread
- Easy to make: Wrapping the rice parcels in the vine leaves is a satisfying and straightforward process
What equipment to use:
For this recipe, I suggest:
Stove
What to do next:
Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share.
My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.
Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.
Going strong since 2013.
Love.
Edward x
Ingredients
- 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
Instructions
- Sauté the shallots in olive oil until translucent.
- Toss in the rice and sauté for a couple of minutes, ensuring that the oil coats the rice.
- Ladle in the water a little at a time until absorbed. Bring to the boil and reduce in heat, leaving to simmer.
- As the water evaporates, pour in the white wine a little at a time and continue to simmer. The wine should evaporate. Use a spatula to scrape the edges. Cook until the rice becomes soft and supple. Switch off the heat and leave to one side. This will take about 25 mins,
- Finely chop the dill and mint. Squeeze in the lemon juice. Toss into the rice together with the minced garlic and paprika. Combine well.
- 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.
- Repeat stuffing the vine leaves until complete.
- Place the vine leaves into a serving dish. Garnish with lemons and drizzle with oil. Serve immediately. Store any leftovers in sealed containers and consume within three or four days.