How to prepare

Warm 30 ml of the olive oil in a wide skillet over medium heat. Add the onion and cook for 6 to 8 minutes, stirring, until translucent and lightly golden. Add the garlic and cook for 30 seconds, until fragrant.

Add the rinsed rice and stir for 2 minutes so every grain is coated and begins to turn opaque. Remove the skillet from the heat and mix in the dill, mint, parsley, lemon zest, lemon juice, salt, and black pepper. Let the mixture cool for 10 minutes, until easy to handle.

Lay one grape leaf flat, vein-side up, and place about 1 tablespoon of filling near the stem end. Fold the lower edges over the filling, fold in both sides, and roll firmly toward the tip. Repeat with the remaining leaves and filling.

Rolling herbed rice into grape leaves for dolmades

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Pour 15 ml of the remaining olive oil into a heavy Dutch oven or deep sauté pan. Line the base with any torn grape leaves, then arrange the rolls seam-side down in snug concentric rows. Place them close together so they remain secure.

Drizzle the remaining olive oil over the rolls and pour in the warm vegetable stock; the liquid should reach about halfway up the dolmades. Place a heatproof plate on top to weigh them down, cover, and bring the liquid to a gentle boil over medium heat.

Reduce the heat to low and simmer, covered, for 45 to 50 minutes, until the rice is tender and the leaves are soft. Check near the end and add a splash of water if the pan becomes dry; the bottom should remain moist but not soupy.

Turn off the heat and leave the covered pot to rest for 15 minutes. Remove the plate carefully, transfer the dolmades to a platter, and serve warm or at room temperature with lemon wedges.

Greek dolmades served with lemon wedges and yogurt

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Why this recipe works

Rinsed rice absorbs the lemony cooking liquid while the grape leaves soften around it. Fresh herbs, olive oil, and onion give the modest filling a layered, aromatic character without making it heavy.

Storage and reheating

How to store it

Cool completely, cover, and refrigerate for up to 4 days. Store with a little of the cooking liquid to keep the leaves moist.

How to reheat it

Reheat gently in a covered skillet with 2 tablespoons water over low heat for 8 to 10 minutes, or microwave covered until steaming hot. They are also excellent cold or at room temperature.