Dolmades (Greek Stuffed Vine Leaves)

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    13hrs 35mins
  • Serves icon
    Serves
    10
  • Calories icon
    Calories
    206
based on 1 ratings

Often served as part of a mezze platter, dolmades are made with rice and herbs which is rolled into vine leaves, making it a great vegan dish to bring to any feast.

recipe updated 9 Oct 2025

Ingredients

  • Onion icon
    Onion
    150 g
  • Garlic clove icon
    Garlic clove
    2
  • Short grain rice icon
    Short grain rice
    300 g
  • Dill icon
    Dill
    10 g
  • Fresh mint icon
    Fresh mint
    10 g
  • Fresh parsley icon
    Fresh parsley
    20 g
  • Lemon icon
    Lemon
    1
  • Jarred vine leaves icon
    Jarred vine leaves
    40
  • Lemon icon
    Lemon
    1
  • Olive oil icon
    Olive oil
    2 tablespoons
  • Fine sea salt icon
    Fine sea salt
    1 teaspoon
  • Black pepper icon
    Black pepper
    ¼ teaspoon
  • Water icon
    Water
    300 g
  • Water icon
    Water
    as needed
  • Extra virgin olive oil icon
    Extra virgin olive oil
    4 tablespoons

Tools

  • kCook icon Stove
  • kCook icon Cooking Chef XL
  • kCook icon Large saucepan

Step preview

  1. Fit the Stir Tool & Stir Assist Clip
  2. Add oil into the appliance bowl
  3. Heat until hot – 1 minute, 110ºC, speed Off
  4. Then add onion
  5. Cook until translucent – 5 minutes, 110ºC, speed Stir 2
  6. Then add garlic
  7. Cook until fragrant – 2 minutes, 110ºC, speed Stir 2
  8. Then add rice
  9. Cook until al dente – 2 minutes, 110ºC, speed Stir 1
  10. Then add the next ingredients
  11. Cook until combined then scrape the bowl – 1 minute, 110ºC, speed Stir 1
  12. Remove the Stir Tool and fit the splashguard
  13. Then add water
  14. Cook until the rice has absorbed all water – 7 minutes, 102ºC, speed Off
  15. Remove the splashguard and let cool – 20 minutes
  16. Line a pot with vine leaves to completely cover the base, save the best ones for rolling dolmades
  17. Take one leaf and place the shiny side down on the clean work surface
  18. Add one heaped teaspoon of the rice filling at the base (stem end) of the vine leaf
  19. Fold the lower section towards the middle to cover the filling
  20. Fold the sides towards the centre then roll them up, but leave a little bit of slack as the rice will expand during cooking
  21. Place the rolled dolmades into the pot seam side down to stop them unrolling
  22. Repeat until all the filling has been used
  23. Drizzle with the next ingredients
  24. Then add enough water to just cover the dolmades
  25. Use a plate that fits snugly inside the pot and place it upside down on top of the dolmades, then cover with lid
  26. Heat until simmering – low heat
  27. Simmer until the water has been absorbed – 45 minutes, low heat
  28. Remove from the heat and let cool – 1 hour
  29. Chill in the fridge overnight
  30. Serve
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