Caper and Olive Greek Dolmas
Briny and bold flavors with chopped Kalamata olives and capers mixed into the rice.
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Ingredients
- 1 8oz jar Jar of grape leaves in brine
- 1 cup Long-grain white rice, uncooked
- 1/2 cup Kalamata olives, pitted and finely chopped
- 3 tablespoons Capers, drained and minced
- 1 medium Yellow onion, finely diced
- 3/4 cup Extra virgin olive oil
- 1/2 cup Fresh lemon juice
- 1/4 cup Fresh dill, chopped
- 1 teaspoon Dried oregano
- 1 1/2 cups Vegetable broth
- 1/2 teaspoon Black pepper
- 2 cloves Garlic, minced
Instructions
- 1
Rinse the grape leaves thoroughly under cold water to remove excess brine and pat them dry.
- 2
In a large bowl, combine the uncooked rice, chopped olives, capers, onion, garlic, dill, oregano, and half of the olive oil.
- 3
Place a grape leaf flat on a clean surface, vein-side up, and place one tablespoon of the rice mixture near the stem end.
- 4
Fold the bottom of the leaf over the filling, then fold in the sides and roll up tightly like a small cigar.
- 5
Line the bottom of a heavy pot with any torn or extra grape leaves to prevent sticking.
- 6
Arrange the dolmas in the pot in tight rows, seam-side down, layering them if necessary.
- 7
Pour the remaining olive oil, lemon juice, and vegetable broth over the dolmas, then place a heavy plate on top to keep them submerged.
- 8
Simmer on low heat for 45-50 minutes until the rice is tender, then let them cool completely in the pot before serving.
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