Dolmades Yialandzi (Stuffed Grapevine Leaves)
Submitted by tails
Dolmades yialandzi are Greek stuffed grape leaves filled with herbed rice, dill, parsley, lemon juice, and olive oil. A vegetarian meze served cold as an appetizer or light main course.
YIELD
60 servingsPREP
40 minCOOK
90 minREADY
130 minGreek dolmades yialandzi ("false” dolmades, meaning meatless) are a staple of the meze table. Each grape leaf gets rolled around a fragrant filling of rice, fresh dill, parsley, garlic, lemon juice, and a generous amount of olive oil that keeps the filling moist and rich.
The rice gets a quick five-minute simmer with the sautéed onions and herbs before the filling goes into the leaves. This par-cooks the grain just enough so it finishes cooking during the long, slow braise without turning mushy or splitting open the delicate leaf wrappers.
The rolling technique takes a minute to learn: rough side up, filling near the stem, fold the bottom up, tuck in the sides, and roll tightly toward the tip. An inverted plate pressed on top of the dolmades in the pan keeps them snug and prevents unraveling during the 1¼-hour simmer. Serve cold, straight from the fridge.
Kitchen Tips
- Rinse jarred grape leaves thoroughly to remove excess brine. The salt can overwhelm the filling
- Keep the filling amount consistent (1 teaspoon per leaf) so they cook evenly
- Simmer as slowly as possible. High heat tears the leaves and turns the rice to mush
- These keep in the fridge for up to a week, and the flavor improves over the first couple of days
Variations
- Add a few tablespoons of raisins and pine nuts to the filling for a Macedonian-style dolma
- Use fresh grape leaves parboiled for 5 minutes if you have access to a grapevine
- Squeeze extra lemon over the chilled dolmades just before serving
Ingredients
Directions
Heat the ½ cup oil in a skillet.
Add the onion and scallions and sauté for about 5 minutes, until soft and transparent.
Add the garlic and cook for a few minutes, then add the rice, dill, parsley, lemon juice, salt, pepper, and remaining ¼ cup olive oil.
Stir well, then add the hot water.
Cover and simmer about 5 minutes. Remove from the heat and cool.
Meanwhile, carefully remove the grapevine leaves from the jar, leaving the brine in the jar.
Wash grapevine leaves thoroughly and drain, then with a sharp knife cut the heavy stems from the leaves.
(If using fresh grapevine leaves use the same procedure, parboiling leaves for 5 minutes when not tender, then drain).
Line an enameled pan with a few heavy grapevine leaves and set aside.
To stuff a grapevine leaf, put it on your working surface rough side up and stem end near you, and place a teaspoonful of the rice mixture near the stem end. Using both hands, fold the part of the leaf near you up and over the filling. Then fold the right side of the leaf over the filling, then the left side, and roll tightly and back away from you and toward the pointed end of leaf.
Place the “dolma", seam side down, in the prepared pan.
Continue stuffing grapevine leaves until the mixture has been used.
(If any grapevine leaves remain, replace in the reserved brine for future use).
Place an inverted plate on the dolmades, then add enough water to cover the dolmades (about 1 to 1½ cups).
Bring to a boil, then cover the pan, lower the heat, and simmer as slowly as possible for 1¼ hours, then taste one to see if the rice is tender, and continue cooking slowly if necessary.
Cool, then chill. Serve cold, as an appetizer or as an entree.
Note: An important variation, particularly in Macedonia and Thrace: add a few tablespoons of raisins and pine nuts to the filling when adding the rice.
Also, you may vary the size of dolmades as you wish by adding 1½ teaspoons of the filling.
However, be consistent to allow them to cook at the same rate.
They may be stored in the refrigerator for a week or so.
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