Greek Stuffed Vines Leaves
A great vegetarian appetizer made from tender vine leaves wrapped into little rolls and stuffed with rice and fresh herbs. This is an authentic Greek dolmades recipe for you to recreate this delicious traditional delight from scratch.
- 450 g bio vine leaves
- 1 small onion minced
- 10 tbsp medium grain rice
- a handful of parsley
- a handful of dill
- 25 g pine nuts
- 7 tbsp olive oil
- 2 tbsp corn flour
- 1 juice of 1 lemon
- Heat a frying pan over high heat. Once the frying pan is completely hot, remove from heat. Drop in the pine nuts. Shake the pan constantly because they may get burned in seconds.
- Once they have gotten a slight golden color and start to smell nutty, remove from pan and set aside in a small bowl.
- Add a good splash of olive oil in the pan and caramelize the onion over medium heat.
- Add the rice, parsley, dill and stir. Cover the rice slightly with water.
- Once the rice absorbs all the water, remove from heat. Mix in the pine nuts. Season with salt and pepper.
- In a strainer drain the vine leaves from their brine.
- Cover the bottom of a medium sized cooking pot with a few vine leaves.
- Lay open one vine leave with it’s wrong side facing upwards.
- Add 1 teaspoon of filling. Fold upwards once. Then fold its right and left side inwards. Then start rolling upwards.
- Keep doing that, until you roll all the vine leaves.
- Add the stuffed vine leaves one by one in the pot, creating a cross. Then fill the sides of the cross.
- When you have rolled all leaves, add a plate on top.
- Cook for 25-30 minutes over medium-low heat half covered.
- Whisk cornflour with lemon juice in a bowl and add to the pot. Shake the pot for the mixture to spread evenly.
- Cover slightly with water and add the olive oil.
- Simmer for 2-3 more minutes. Remove from heat and set aside.
- Once they cool down remove the plate and serve.
Photo credit and inspiration: byagora