DOLMADES YIALANTZI (VEGAN STUFFED VINE LEAVES)
Traditional Greek dolmades yialantzi: tender vine leaves stuffed with rice, onions and fresh herbs, slow-cooked in olive oil and lemon. A classic Mediterranean mezze full of flavour.
TIME: 1 HOUR 50 MINUTES
DIFFICULTY: MEDIUM
SERVINGS: 60 PIECES
NUTRITIONAL FACTS
Calories
190
Fats
11 g
Saturates
1.6 g
Carbs
22 g
Sugars
4 g
Protein
3 g
Fibre
3 g
Salt
0.5 g
Nutrition values are estimated per serving and may vary depending on the ingredients used.
INGREDIENTS
- 60 –70 vine leaves, fresh or jarred, well-rinsed
- 250 g Carolina or glasse rice
- 4 onions, finely chopped
- 6 spring onions, finely sliced
- ½ bunch dill
- ½ bunch parsley
- ½ bunch mint, optional
- 200 ml olive oil
- Juice of 2 lemons
- Salt & freshly ground black pepper
EQUIPMENT
- Large pot with lid
- Mixing bowl
- Knife & cutting board
- Pan for sautéing
- Wooden spoon
- Plate to weigh down dolmades
- Serving platter
METHOD
- Prepare the vine leaves: If fresh, blanch for 2 minutes and drain. If jarred, rinse thoroughly to remove excess brine.
- Make the filling: Sauté the chopped onions in 4 tbsp olive oil until glossy. Add the rice, stir 2–3 minutes, then add spring onions and herbs. Season and remove from heat. The filling should remain half-cooked.
- Rolling the dolmades: Place a vine leaf vein-side up. Add 1 tsp filling near the base, fold the sides inward and roll tightly. Repeat until all filling is used.
- Cooking: Line the bottom of a pot with a few vine leaves. Arrange the dolmades snugly in layers. Add the remaining olive oil and lemon juice. Pour enough water to barely cover them. Place a plate on top to prevent opening. Simmer on low heat for 45–50 minutes until the rice is tender.
- Serving: Let them rest for 20 minutes before serving. Add extra lemon and serve with Greek yogurt on the side (optional, not vegan).
