Dolmadakia Yalantzi (Greek Stuffed Grape Leaves with Rice)
Dolmadakia yalantzi are Greece's beloved rice-stuffed grape leaves - rolled tight, simmered in olive oil and lemon, served at room temperature. Chef Niko's authentic recipe.
Ingredients
Filling
- 200 g long-grain rice, uncooked (1 cup)
- 1 medium onion, finely diced
- 4 spring onions, finely sliced
- 40 g fresh dill, finely chopped
- Small bunch fresh mint, finely chopped optional
- 80 ml extra virgin olive oil (1/3 cup)
- 2 tbsp fresh lemon juice
- 1 tsp salt
- 1/2 tsp black pepper
For cooking
- 1 jar preserved grape leaves in brine (approx 250g drained)
- 80 ml extra virgin olive oil (1/3 cup)
- 3 tbsp fresh lemon juice
- 250 ml hot water (1 cup)
- 1/2 tsp salt
To serve
- Lemon wedges
- Drizzle extra virgin olive oil
- Tzatziki or plain yogurt
Instructions
- Rinse grape leaves in 2 changes of cold water. Blanch in boiling water 2 minutes. Drain. Remove stems.
- Combine filling ingredients in a bowl. Mix well.
- Line pot bottom with torn or small grape leaves.
- Roll dolmadakia: leaf vein-side up, 1 tsp filling in lower center. Fold bottom up, sides in, roll firmly to top. Place seam-side down in pot.
- Pack rolls tightly in a single or double layer in the pot.
- Mix olive oil, lemon juice, hot water, and salt. Pour over rolls.
- Weight with heavy plate on top.
- Bring to simmer, cover, cook on lowest heat 50-60 minutes until rice is cooked through.
- Cool in pot with lid on for minimum 30 minutes. Serve at room temperature with lemon and tzatziki.
Notes
Dolmadakia keep refrigerated for up to 5 days and improve over time. Do not freeze - the rice texture deteriorates.
Nutrition
Calories: 200kcal | Carbohydrates: 22g | Protein: 3g | Fat: 12g | Fiber: 2g