If there’s a dish that instantly brings back childhood memories, mom’s or grandma’s kitchen, and the carefree days of past decades in Greece, it’s definitely dolmadakia -a classic dish in Greek cuisine, often referred to in English as stuffed grape leaves. They consist of grape leaves wrapped around a filling, which is traditionally made of rice, herbs (like dill, parsley, and mint), and sometimes pine nuts.
We rarely make them these days -they require a lot of work- and younger generations don’t always have the time or the energy to prepare them, so they definitely hold a special place in our hearts as a classic of authentic Greek cuisine.
And while we love tradition and the original taste, this version adds a playful, festive twist that also boosts both flavor and nutritional value. Pine nuts, dried fruits, and warm spices come together with rice in a balance of sweet and savory, fresh and deeply aromatic. They work perfectly for both everyday meals and special occasions.
The pine nuts and dried fruits add healthy fats, fiber, and antioxidants, while cinnamon and allspice enhance flavor with anti-inflammatory properties. And don’t forget, grape leaves themselves are rich in vitamins A and C and iron, supporting digestion and the immune system.
Ingredients (makes ~40 dolmades)
- 60–70 grape leaves (fresh or jarred, rinsed)
- 1 cup short-grain rice (glacé or Carolina)
- 2 large onions, finely chopped
- 4 spring onions, finely chopped
- ½ cup parsley, finely chopped
- ½ cup dill, finely chopped
- 1 tbsp fresh mint or 1 tsp dried
- ½ cup lightly toasted pine nuts
- ½ cup golden raisins or unsweetened dried cranberries
- Juice of 2 lemons (plus extra for serving)
- ½ cup olive oil (plus a little extra for cooking)
- ½ tsp cinnamon
- ½ tsp allspice
- Salt and freshly ground black pepper
Instructions
In a wide pan, heat some olive oil and sauté the onions (both regular and spring). Add the rice and stir for 1–2 minutes to lightly toast it. Mix in pine nuts, raisins/cranberries, cinnamon, allspice, salt, and pepper.
Pour in 1 cup of hot water and cook until most of the water is absorbed and the rice is half-cooked. Remove from heat and stir in parsley, dill, and mint.
Time to roll: Place 1 tsp–1 tbsp of filling (depending on leaf size) on each grape leaf and roll tightly.
Layer a few leaves at the bottom of a pot and arrange the dolmades in circles, row by row, like grandma used to. Place a small plate on top so they don’t shift.
Pour lemon juice, the remaining olive oil, and enough hot water to just cover the dolmades. Simmer gently for 40–50 minutes until the rice is tender.
Let them rest for 20 minutes before serving.
Tip: For an even fresher twist, add a little lemon or orange zest to the filling before rolling.
