Greek Dolmades: Rice-Stuffed Grape Leaves That Pack Cold for After-School Snacks

Drain the grape leaves, rinse well, and blanch in boiling water for 3 minutes to soften and remove the brine. Drain and set aside. Snip off any tough stems.

Serves 8 (about 40 dolmades)

Ingredients

• 1 jar (16 oz / 450g) grape leaves in brine, about 50 leaves
• 1 cup (200g) short-grain or medium-grain rice
• 1/2 cup (120ml) extra-virgin olive oil, divided
• 1 large onion, finely chopped
• 3 scallions, finely sliced
• 1/2 cup (25g) fresh dill, chopped
• 1/4 cup (12g) fresh mint, chopped
• 1/4 cup (12g) fresh parsley, chopped
• 3 tablespoons pine nuts (optional)
• 2 tablespoons currants or raisins (optional)
• 1/4 cup (60ml) fresh lemon juice, plus wedges to serve
• 1 1/2 cups (360ml) hot water or vegetable broth
• Salt and freshly ground black pepper

Instructions

1. Drain the grape leaves, rinse well, and blanch in boiling water for 3 minutes to soften and remove the brine. Drain and set aside. Snip off any tough stems.
2. Heat 1/4 cup of the olive oil in a skillet over medium heat. Cook the onion and scallions with a pinch of salt for 6 to 8 minutes until soft and translucent.
3. Stir in the rice and toast for 2 minutes. Add 1/2 cup of the hot water and simmer, stirring, until absorbed, about 5 minutes. The rice should be only partly cooked.
4. Remove from the heat and stir in the dill, mint, parsley, pine nuts, currants, half the lemon juice, 1 teaspoon salt and plenty of black pepper. Let the filling cool slightly.
5. Line the base of a wide pot with a few torn or imperfect grape leaves. Lay a leaf shiny-side down on a board, place a heaped teaspoon of filling near the stem end, fold in the sides, and roll up firmly into a small cigar. Repeat with the remaining leaves.
6. Pack the dolmades seam-side down in tight rows in the pot, layering as needed. Drizzle with the remaining olive oil and lemon juice, and pour in the remaining hot water. Place a small heatproof plate on top to keep them submerged.
7. Cover and simmer gently over low heat for 40 to 45 minutes until the rice is tender and most of the liquid is absorbed. Let cool in the pot.
8. Chill for at least 2 hours. Serve cold or at room temperature with lemon wedges and tzatziki. They keep in the fridge for 5 days and travel well in a lunchbox, since they are meant to be eaten cold.
9. Dolmades, from the Turkish word dolma meaning stuffed, are eaten from Greece to the Levant, but the Greek vegetarian version scented with dill, mint and lemon is the one served as meze in every taverna and packed into every yiayia's picnic basket. Rolling them is a family project, so recruit small hands on a Sunday afternoon and you will have a fridge full of the perfect after-school snack: tangy, herby, hand-sized and better the longer they sit.

Nutrition (estimated, per serving)

• Calories: 215 kcal
• Protein: 3g
• Fat: 14g
• Carbohydrates: 21g
• Fiber: 2g
• Sugar: 2g
• Sodium: 520mg