Dolmades Me Ryzi Kai Aromata (stuffed Grape Leaves With Rice And Herbs)

Dolmades me ryzi kai aromata is a traditional dish from Epirotic cuisine, featuring grape leaves stuffed with a flavorful mixture of rice and herbs. This dish is perfect for a light and delicious appetizer or main course.

Dolmades Me Ryzi Kai Aromata (stuffed Grape Leaves With Rice And Herbs)

Ingredients

  • 1 jar of grape leaves, drained and rinsed
  • 1 cup of short-grain rice
  • 1 onion, finely chopped
  • 1/4 cup of fresh dill, chopped
  • 1/4 cup of fresh mint, chopped
  • 1/4 cup of pine nuts
  • 1/4 cup of extra virgin olive oil
  • 1/4 cup of lemon juice
  • Salt and pepper to taste
  • Water

Instructions

  1. Rinse the grape leaves under cold water and set aside to drain.
  2. In a large bowl, combine the rice, onion, dill, mint, pine nuts, olive oil, lemon juice, salt, and pepper. Mix well to combine.
  3. Place a grape leaf on a flat surface, shiny side down. Place a small spoonful of the rice mixture in the center of the leaf.
  4. Fold the bottom of the leaf over the filling, then fold in the sides, and roll it up tightly into a small cylinder.
  5. Repeat with the remaining grape leaves and rice mixture.
  6. Place the dolmades in a large pot in a single layer. Add enough water to cover the dolmades.
  7. Place a plate on top of the dolmades to keep them submerged in the water.
  8. Bring the water to a boil, then reduce the heat to low and simmer for 45 minutes, or until the rice is cooked and the dolmades are tender.
  9. Remove the dolmades from the pot and let them cool before serving.

Cooking & Preparation

Preparation time:
30 minutes
Cooking time:
45 minutes
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
150 per serving
Carbohydrates
25g
Protein
3g
Fat
4g

Supplies

Large pot Plate Large bowl

Tools

Spoon Knife

Serving suggestions

Serve the dolmades with a dollop of Greek yogurt and a squeeze of lemon juice.

Tips & tricks

For a time-saving option, you can use pre-cooked rice for the filling.

Cost

$15