Greek-Style Dolmades (with Rice & Lentils)

This is my simple, nourishing version of dolmades! 🇬🇷 super flavourful, filling, and honestly so satisfying.

✨ Ingredients

• Pickled grapevine leaves

• 1.5 cups long-grain white rice (pre-soaked)

• ½ cup lentils (pre-soaked)

• 1 onion

• 2 garlic cloves

• Olive oil

• Salt & pepper

• Paprika

• Lemony seasoning (or lemon zest)

• Fresh parsley

• Vegetable broth

• Lemon juice

🥣 Instructions

1. Make the filling

In a pan, heat olive oil and fry chopped onion with salt, pepper, paprika, and your lemony seasoning.

Add garlic and cook for a minute.

Then add your soaked rice and lentils. Fry everything together for a few minutes so the flavors combine.

Turn off heat and mix in fresh parsley.

2. Prepare the leaves

Lay your grapevine leaves flat with the rough side facing up.

Add about 1 tablespoon of filling… not too much so it doesn’t overflow.

3. Roll the dolmades

Fold the bottom first to seal it.

Then fold in the sides.

Roll it forward, then tuck the sides again if needed, and keep rolling until it’s tight and secure.

(No holes 🕳️ that’s the goal 👌)

4. Arrange in the pot

Drizzle olive oil at the bottom of a pot and line it with extra grapevine leaves.

Place your dolmades tightly next to each other in layers.

5. Cook

Pour vegetable broth until everything is fully covered, plus about 2 cm extra.

Add lemon juice on top.

Place a plate over the dolmades to keep them from moving.

Cook on low heat for 40–45 minutes.

Make sure it’s not aggressively boiling, you want a gentle simmer so they stay intact.

💛 Final Tip

Let them rest a bit before serving, they taste even better once everything settles.