Traditional Greek Yalangi Dolmades
Classic herb-infused rice wrapped in tender grape leaves with a heavy lemon drizzle.
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Ingredients
- 1 16oz jar Jarred grape leaves in brine
- 1 1/2 cups Short-grain white rice (uncooked)
- 1 cup Extra virgin olive oil
- 2 large Yellow onions, finely minced
- 1/2 cup Fresh dill, chopped
- 1/4 cup Fresh mint, chopped
- 1/4 cup Fresh parsley, chopped
- 3/4 cup Lemon juice
- 2 tablespoons Pine nuts(optional)
- 2 tablespoons Dried currants(optional)
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
Instructions
- 1
Rinse the grape leaves thoroughly in cold water to remove excess brine and pat them dry.
- 2
In a large skillet, sauté the minced onions in half of the olive oil over medium heat until very soft and translucent, about 10 minutes.
- 3
Stir in the uncooked rice, pine nuts, and currants; cook for 2 minutes before adding the dill, mint, parsley, salt, pepper, and 1/4 cup of lemon juice.
- 4
Place a grape leaf flat on a work surface (vein side up), place one tablespoon of the rice mixture near the stem, fold the sides in, and roll tightly into a cigar shape.
- 5
Line the bottom of a heavy pot with any torn or unused grape leaves to prevent the dolmades from sticking or burning.
- 6
Pack the rolled dolmades tightly in the pot in layers, seam-side down, so they do not unravel during the cooking process.
- 7
Pour the remaining olive oil, remaining lemon juice, and enough warm water to just cover the dolmades into the pot.
- 8
Place a heavy inverted plate directly on top of the dolmades to weigh them down, cover the pot, and simmer on low heat for 45-50 minutes until the rice is tender.
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