Dolmades Yialantzi (Rice-Stuffed Vine Leaves)
These traditional vegan dolmades feature tender vine leaves wrapped around a savory rice filling, seasoned with fresh herbs and lemon. They are simmered until perfectly cooked and served chilled as a delightful appetizer or side dish. The 'yialantzi' designation means 'fake' or 'lie', indicating they are meat-free.
An original recipe by Forkin
- Total time
- 3 hr 45 min
- Serves
- 6
- Difficulty
- Medium
- Per serving
- 300 kcal
Mise en place
Ingredients
Ingredients
- 500 gvine leaves, jarred or fresh
filling
- 1 cupshort-grain rice, rinsed
- 1 pcsyellow onion, finely chopped
- 3 pcsscallion, thinly sliced
- 0.25 cupfresh dill, finely chopped
- 0.25 cupfresh mint, finely chopped
- 0.25 cupfresh parsley, finely chopped
- 1 pcslemon, juiced
- 0.5 cupolive oil
- 0.5 tspsalt
- 0.25 tspblack pepper
cooking liquid
- 1 cupwater
garnish
- 0.5 pcslemon, sliced
Equipment
heat-proof plate · large bowl · large pot · cutting board · knife
The method
Step by step
- 1
If using jarred vine leaves, rinse them thoroughly under cold water to remove excess brine. If using fresh leaves, blanch them in boiling water for 2-3 minutes until pliable, then drain and rinse.
About 5 min
Cook’s note: Gently separate the leaves to avoid tearing them.
- 2
Prepare the filling by combining the short-grain rice, yellow onion, scallions, fresh dill, fresh mint, fresh parsley, lemon juice, half of the olive oil, salt, and black pepper in a large bowl.
About 10 min
Cook’s note: Mix well to ensure all ingredients are evenly distributed.
- 3
Lay a vine leaf flat on a clean surface with the stem end facing you and the shiny side down. If the leaf is large, you may cut it in half.
Cook’s note: Trim any tough stems from the leaves.
- 4
Place about one teaspoon of the rice filling near the stem end of the leaf.
Cook’s note: Do not overfill, as the rice will expand during cooking.
- 5
Fold the bottom part of the leaf over the filling, then fold in the sides towards the center.
- 6
Roll the leaf tightly from the bottom up to form a compact cylindrical shape.
Cook’s note: A tight roll prevents the filling from escaping.
- 7
Repeat the rolling process with the remaining vine leaves and filling.
About 30 min
- 8
Line the bottom of a large heavy-bottomed pot with any torn or extra vine leaves to prevent the dolmades from sticking and burning.
About 2 min
Cook’s note: You can also use lemon slices for lining the pot.
- 9
Arrange the rolled dolmades snugly in layers in the pot, seam-side down.
About 5 min
Cook’s note: Packing them tightly helps keep their shape during cooking.
- 10
Pour the remaining olive oil and water over the arranged dolmades.
About 1 min
- 11
Place a heat-proof plate directly on top of the dolmades to keep them submerged and prevent them from unraveling during cooking.
- 12
Bring the liquid to a boil over medium-high heat, then reduce the heat to low, cover the pot, and simmer for 50-60 minutes, or until the rice is tender and the liquid is absorbed.
About 1 hr
Cook’s note: Check occasionally to ensure there's still enough liquid; add a little more water if needed.
- 13
Remove the pot from the heat and let the dolmades cool completely in the pot without removing the plate.
About 1 hr
Cook’s note: This resting period allows the flavors to meld and the dolmades to firm up.
- 14
Once cooled, transfer the dolmades to a serving platter and chill in the refrigerator for at least 1 hour before serving.
About 1 hr
Cook’s note: Dolmades are traditionally served cold or at room temperature.
- 15
Garnish with fresh lemon slices before serving.
Per serving
Nutrition
- Calories
- 299.6kcal
- Protein
- 3.3g
- Carbs
- 31.9g
- Fat
- 18.5g
- Fibre
- 3g
- Sugar
- 2.9g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover dolmades in an airtight container in the refrigerator.