We wash and drain the vine leaves.
We set a large pan over medium heat and add 1/4 of the olive oil. Once hot, we add the onion and cook, stirring occasionally until softened for 8-10 minutes.
We add the rice and cook, stirring constantly, for 4 minutes. We add 1 cup water and cook for 5 minutes. We add the spring onions, dill, parsley, and mint and remove from the heat and season with salt, pepper and lemon zest. We set aside until fully cooled.
We place 2-3 vine leaves on the bottom of a large pot and the used lemons to avoid burning of the dolmadakia and to add extra lemony flavour.
We place one vine leave at a time on a plate (bottom-side up with the glossy side facing the plate). We place a generous tablespoon of filling in the center of each leaf, then fold the left and right sides over the filling and last the tip of the leaf. We place the roll, seam side down, in the lined pot in a circular manner. We continue with the remaining leaves and filling, placing them tightly together in the pot and continuing onto a second layer as necessary.
We place the pot on the stove and add 1 1⁄3 cups boiling water, the lemon juice, and the remaining ½ cup of oil. We bring to a simmer over medium heat, then lower the heat to medium-low and cover the pan; we cook until the rice is tender and the leaves are very tender, about 40 minutes.
We serve the dolmadakia with a topping of slices of lemon, capers, spring onions and dill, with pieces of smoked eel or with Greek strained yogurt.
Dolmadakia (stuffed vine leaves)
Here is a totally back-to-roots recipe that was inspired by those gorgeous organic Marianna's vine leaves (available on our shop!).
Our inspiration for this receipe came from some excellent sources including mum's phone advice and our in house M&G chef. Whilst cooking, so many memories came flooding back to me from yaya's kitchen where she taught me how to wrap loosely, place tidily and place the dolmadakia in the pan in a circle then cover with a plate.
Preparing the doladakia was a wonderful experience that allows you to slow down and forget about checking your phone. It gives you space to focus and mindfully use your senses whilst you smell, shop and wrap the dolmadakia. It can be messy, but it is fun and it really doesn't hurt to slow down once in around.
- 250g vine leaves
- 2 bunch spring onions, finely chopped
- 1 onion, grated
- 250g short grain white rice
- 1/2 bunch parsley, finely chopped
- 1 bunch dill, finely chopped
- 1/2 mint or basil, finely chopped
- 1 cup extra virgin olive oil
- 1 1/4cup boiling water
- juice of 1 1/2 lemons
- zest of the lemons
- salt, pepper