Lemony Greek Dolmathes with Toasted Pine Nuts
Servings Prep Time
5people 30minutes
Cook Time
90minutes
Servings Prep Time
5people 30minutes
Cook Time
90minutes
Ingredients
Instructions
  1. Soak the rice in cold water and set aside.
  2. To prepare the grape leaves, see note on the bottom of the page.
  3. Drain the soaking rice and add to a large mixing bowl. Add the dill, mint, onion, scallions, and parsley. Toast pine nuts in a pan, if using, stirring frequently to prevent burning. Add the toasted pine nuts to the bowl with the other ingredients.​
  4. ​Mix lemon juice and olive oil and whisk in the salt and pepper.
  5. Pour half of this mixture over the ingredients in the bowl and mix to combine. ​​
  6. Add a few large grape leaves on the bottom of a 8.5”x12” baking dish.
  7. Place grape leaves bumpy side up, on a plate or cutting board. I like to do five at a time. Next, add approximately 2 teaspoons of rice mixture in the center of each grape leaf. This amount is approximate, and will depend on the size of leaf being used. Larger leaves will require more mix and smaller less… obvious, right? Use the pictures below as a guide on how to roll the leaves. Or if you’re a boss, like my mom was, just roll them in the palm of your hand!
  8. Preheat oven to 350 degrees F. Place rolled dolmathes in tight rows in the prepared baking dish until you fill the entire dish.
  9. Sprinkle some additional dill on the dolmathes. Use up the remaining mixture to add a second layer over the first, and sprinkle with dill. Mix one cup of hot water into the remaining oil and lemon juice, being thorough, because the salt and pepper will have settled to the bottom. Pour this mixture over the dolmathes, making sure you distribute the liquid evenly over the entire pan.
  10. Cover tightly with foil and place in a pre-heated oven. Bake for one hour and thirty minutes. Allow to cool slightly before serving, or they will fall apart when you handle them. Serve with a side of yogurt, mixed with dill and a few cloves of garlic.​
Recipe Notes

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