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Yalantzi Dolmathes

Appetizers - Dolmades - Make this your favorite vegan recipe - Upload a new picture for this recipe

  • 6 teaspoons olive oil
  • 1 cup onion, finely chopped
  • 1/3 cup long grain rice
  • 3/4 cup water
  • 1/2 teaspoon salt
  • Black pepper, freshly ground
  • 2 teaspoons pine nuts
  • 2 teaspoons dried currants
  • 40 grape leaves, preserved
  • 2 teaspoons cold water
  • Lemon wedges

In a heavy 25 x 30 centimeter (10 x 12 inch) skillet, heat 3 teaspoons of the olive oil over a moderate heat until a light haze forms above it. Add the onions and cook for 5 minutes, stirring frequently, until they are soft and transparent but not brown. Add the rice and stir constantly for 2 to 3 minutes, or until the grains are coated with oil. Do not let them brown. Pour in the water, add the salt and a few grindings of pepper and bring to a boil over high heat. Reduce the heat to low, cover tightly, and simmer for about 15 minutes, or until the rice is tender and has absorbed all the liquid.

In a small skillet, heat 1 teaspoon of the remaining olive oil and cook the pine nuts in it until they are a delicate brown. Add them to the rice, then stir in the currants.

In a large pot, bring 2 liters / 2 quarts of water to a boil over high heat. Drop in the grape leaves and immediately turn off the heat. Let the leaves soak for 1 minute, then drain them in a sieve and plunge them into a bowl or pan of cold water to cool them quickly. Gently separate the leaves and spread them, dull sides up, on paper towels to drain.

Layer the bottom of a heavy 2 to 3 liters (quarts) casserole with 10 of the leaves. Stuff each of the remaining 30 leaves with about 1 teaspoon of the rice mixture. Stack the stuffed leaves, side by side and seam sides down, in layers in the casserole and sprinkle them with the remaining 2 teaspoon of oil and the cold water. Place the casserole over high heat for 3 minutes, reduce the heat to low and simmer, tightly covered, for 50 minutes. Then uncover and cool to room temperature.

To serve, arrange the stuffed grape leaves attractively on a platter or individual plates and garnish with lemon wedges.

[Reply] - [link] - Sooooo delicious! - [christinacat] - 2006/05/08 - 05:18
It was sooooo delicious! Thank you. I'm gonna make this again and again!
[Reply] - [link] - And keep making it for-ev-er - [mincus] - 2006/05/08 - 18:14
Glad that the Dolmathes turned out so well! We'd love to see some pics of it! nudge nudge.

Any tips for new would-be dolmathes makers? The recipe looks a bit intimidating.


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