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Points® value
Total Time
1 hr 15 min
30 min
45 min
Dolmades are delicate parcels made from vine leaves stuffed with rice, toasted pine nuts and fresh herbs


Olive oil

1 tbs

Brown onion

1 small, finely chopped


2 clove(s), crushed

Rice, white, dry


Fresh lemon rind

2 tsp, finely grated

Lemon juice

1 tbs

Fresh dill

1 tbs, chopped

Fresh flat-leaf parsley

1 tbs, chopped

Vine leaves, in brine

16 piece(s), drained, plus extra


  1. Heat oil in a medium non-stick frying pan over medium heat. Add onion and cook, stirring for 5 mins or until softened. Add garlic and cook, stirring, for a further 1 minute. Transfer to a heatproof bowl. Add rice, rind, juice and herbs. Season with salt and freshly ground black pepper.
  2. Rinse vine leaves well under cold water. For each dolmade, lay out a vine leaf, ribbed side up on a clean bench. Remove stem. Place a level tbs of rice mixture at the base of leaf. Fold sides over and then roll up securely to enclose the filling.
  3. Arrange a double thick layer of vine leaves over base of a medium saucepan (choose a pan so that dolmades fit snugly in one layer). Place dolmades in pan, seam side down. Place a plate on top of dolmades to keep them submerged. Pour in enough water to cover the plate.
  4. Cover pan and bring to the boil. Reduce heat to low and simmer for 35 mins or until rice is cooked. Using tongs, carefully transfer dolmades onto a plate to cool. Serve at room temperature.