Name: Stuffed vine leaves with rice & herbs
Yield: Serves 6
Cuisine: Greek
Ingredients: salt and ground black pepper; 450 ml/¾ pint/2 cups hot water; 4–6 lemon wedges, olives and fresh bread, to serve; 50 fresh or 225 g/8 oz preserved vine leaves; 4–5 spring onions/scallions, trimmed and thinly sliced; 175 g/6 oz/scant 1 cup Karolina rice (otherwise, Arborio or Carnaroli); 60 ml/4 tbsp finely chopped fresh dill; 350 g/12 oz onions, very finely diced; 45 ml/3 tbsp finely chopped fresh mint; 30 ml/2 tbsp finely chopped fresh flat leaf parsley; juice of 1 lemon; 150 ml/¼ pint/⅔ cup extra virgin olive oil; 30 ml/2 tbsp pine nuts, toasted

Preparation info

Serves
6

Difficulty
Medium

Appears in

The Food & Cooking of Greece

By Rena Salaman

Published 2023

About

These well-known and popular treats – dolmathes – can be made with different stuffings and occasionally include meat. My favourite version is this Lenten one, which is at its best when made with the first tender vine leaves of the year, either picked from the vines growing in most Greek family gardens or bought in the laiki – the street markets that thrive in Greek towns and cities. If fresh vine leaves are not available, look out for preserved ones in Greek grocers and some s