Stuffed vineleaves with rice

Stuffed vineleaves with rice

Stuffed vineleaves with rice


  1. Drain the vine leaves.
  2. Sautee the onions in half the oil until they get a golden color.
  3. Add the rice, salt, pepper, parsley, dill and spearmint and half a glass of water.
  4. Cook until the water is absorbed.
  5. Use a tea spoon to count the portion of the rice mixture required for each leaf.
  6. Place on each leaf the appropriate portion of rice and then fold each leaf to make a little parcel.
  7. In a large sauce pan place the vine leaves one close to each other.
  8. Put a plate on top of them in order to prevent them from opening.
  9. It is better to cover the surface of the saucepan with some vine leaves to avoid burning of the dolmades during cooking.
  10. Add the remaining oil, 2 cups boiling water and the lemon juice.
  11. Cook in low heat.

The vine leaves are served cold with strained yogurt.


  • 1/2 kg spring onions, finely cut
  • 2 teacups olive oil
  • 200 gr rice
  • 1/2 kg vineleaves
  • salt
  • pepper
  • Sprigs of dill
  • Sprigs of parsley
  • Spearmint
  • Juice of 2 lemons

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