You'll love this classic Greek starter.

  • 40 mins preparation
  • 1 hr 5 mins cooking
  • Makes 32 Item
  • Print
A staple of Greek cuisine, dolmades are rich in flavour with pine nuts, sultanas, onions and rice wrapped in vine leaves and drizzled with lemon juice and olive oil.


  • 1/2 cup (125ml) extra virgin olive oil
  • 1 bunch (400g) spring onions, chopped
  • 1/2 cup (80g) pine nuts
  • 2 clove garlic, crushed
  • 1 1/4 cup (250g) white medium-grain rice
  • 1/2 cup finely chopped fresh flat-leaf parsley
  • 1/3 cup finely chopped fresh dill
  • 1/2 cup (80g) sultanas
  • 1/4 cup (60ml) lemon juice
  • 200 gram packet vine leaves in brine
  • 1 lemon, sliced thinly
  • 3 cup (750ml) water


  • 1
    Heat half the oil in a large frying pan; cook onion, pine nuts and garlic, stirring, until onion is softened and pine nuts are browned lightly. Add rice; cook, stirring, for 1 minute. Add herbs, sultanas, juice and remaining oil; remove from heat.
  • 2
    Rinse vine leaves under cold water; drain well and pat dry. Line base of a large heavy-based saucepan with about 10 of the damaged vine leaves. Place another leaf, vein-side-up, on a board. Cut off stem if it's attached. Place 1 level tablespoon of rice mixture in the centre of the leaf, above the point where the stem was. Fold in two sides; roll tightly to enclose filling. Repeat with remaining leaves and rice mixture.
  • 3
    Place rolls, in a single layer, on leaves in the pan; pack in tightly so they cannot unroll during cooking. Cover dolmades with lemon slices, then remaining vine leaves. Place a large heatproof plate on top of dolmades so they can't move during cooking. Add the water to the saucepan; bring to the boil. Reduce heat; simmer gently, covered, for about 1 hour or until the rice is cooked.
  • 4
    Serve dolmades at room temperature.


Not suitable to freeze or microwave.

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