Dolmas (stuffed vine leaves)

Vine leaves stuffed with rice, herbs and pine nuts, flavoured with lemon and simmered. Fresh and fragrant, these Mediterranean bites are eaten as part of a meze or as a starter, warm or cold.

Preparation: 40 min  |  Cooking: 40 min  |  Servings: 6  |  Difficulty: Hard

Estimate per serving: 200 kcal · 4 g protein · 30 g carbohydrate · 7 g fat

Ingredients

• 30 vine leaves
• 200 g rice
• 1 onion
• 1 bunch of mint, parsley, dill
• 2 tbsp pine nuts
• 2 lemons
• 3 tbsp olive oil

Method

1. Mix the rice, onion, herbs and pine nuts.
2. Place a little filling on each leaf and roll up tightly.
3. Pack the dolmas into a casserole dish and pour over water, oil and lemon.
4. Cover and simmer for 40 minutes over a low heat.

Nutritional benefits

Vine leaves are rich in fibre and antioxidants for very few calories. The rice, herb and pine nut filling stays light and 100% plant-based. Flavoured with lemon and simmered in olive oil, dolmas are a healthy, fragrant meze to enjoy in small quantities. Naturally lactose-free.

Variations and substitutions

• Add minced meat (non-vegetarian version).
• Add raisins for a touch of sweetness.
• Serve with yoghurt (not vegan).
• Use bulgur wheat instead of rice.

Storing and preparing ahead

Keep for 4 days in the fridge and are eaten cold: they improve with time.

💡 Good to know

Roll the dolmas tightly without overfilling them: the rice swells as it cooks and would make them burst.

Read also

Discover more vegetarian recipes · vegan recipes · healthy & balanced recipes · lactose-free recipes.

The foods in this recipe: vine leaves · rice · onion · mint · parsley.

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