Traditional Greek dolmades

My husband loves dolmades, but none are quite so satisfying as those made using his YiaYia’s recipe, which she was kind enough to share! These dolmades are so much tastier then any I’ve had from a restaurant or store, and healthy too.

Traditional Greek dolmades
(photo credit: Tania.Paz via photopin cc)

Ingredients:

  • 500g mince
  • 1 1/2 cups rice (uncooked)
  • 1 can diced tomatoes
  • 1 cup of water
  • 1 tsp cumin
  • 3 spring onions
  • 3 dill leaves
  • 2 parsley leaves
  • Handful of mint
  • Salt and pepper
  • Grape vine leaves
  • Olive oil

Method:

  1. Rinse the rice in a sieve to remove excess starch, then place in a bowl with the cup of water to soak.
  2. Wash and finely chop the spring onions, removing the roots.
  3. In a saucepan, bring a tablespoon of oil to medium heat and cook the onions.
  4. Add the mince and stir. While this is cooking, wash and finely chop the dill, parsley and mint.
  5. Once the mince has browned, add the rice and water. Stir.
  6. Add all other ingredients and stir. Lower the heat, cover and cook for 10 minutes.
  7. Test and make sure the rice is soft, then remove the saucepan from the heat and stir.
  8. Cover the saucepan and allow to sit for 30 minutes (off heat) to allow the liquid to absorb.
  9. The rice should now be very soft, and the mince a good consistency.
  10. Roll the dolmades, using 1-2 tablespoons of mince depending on the size of the vine leaf.
  11. Use a saucepan with a strainer in it for cooking the dolmades. Put a small amount of water in the pan and cover the strainer with lettuce leaves. Lay in circular layers. When you are half way sprinkle a small amount olive oil over them. Do this again once you’ve finished laying all dolmades.
    Traditional Greek dolmades
    (photo credit: The Shifted Librarian via photopin cc)
  12. Place a plate on top of the layers and pour 1 cup of water over plate.
  13. Once water boils put on low with lid on for 30 minutes.
  14. Allow to cool for 30 minutes, then serve.

Note:  For a flavour boost, soak the rice in 1 cup of beef stock instead of water.