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Cretan dolmades with herb rice, lemon, and olive oil. Slow-cooked and finished with avgolemono sauce.
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ingredients
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🌿 LEAVES
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30–35 vine leaves (jarred in brine, rinsed)
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🍚 FILLING
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1 cup long-grain rice
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1 large onion, very finely grated
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½ cup fresh dill, chopped
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¼ cup fresh mint, chopped
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¼ cup fresh parsley, chopped
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3 tbsp olive oil
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Salt and pepper
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🍋 AVGOLEMONO FINISH
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2 eggs
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Juice of 2 lemons
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1 cup reserved cooking liquid
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🫙 COOKING
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Olive oil
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Juice of 1 lemon
•
Water or light stock
Crete
Stuffed Vine Leaves
Tender vine leaves filled with herb rice and lemon.
Cretan dolmades with herb rice, lemon, and olive oil. Slow-cooked and finished with avgolemono sauce.
Ingredients
🌿 LEAVES
— 30–35 vine leaves (jarred in brine, rinsed)
— 🍚 FILLING
— 1 cup long-grain rice
— 1 large onion, very finely grated
— ½ cup fresh dill, chopped
— ¼ cup fresh mint, chopped
— ¼ cup fresh parsley, chopped
— 3 tbsp olive oil
— Salt and pepper
🍋 AVGOLEMONO FINISH
— 2 eggs
— Juice of 2 lemons
— 1 cup reserved cooking liquid
🫙 COOKING
— Olive oil
— Juice of 1 lemon
— Water or light stock
Prep
🔪 PREP FIRST
🌿 VINE LEAF PREP
— Rinse jarred leaves under cold water.
— Blanch in boiling water 1 minute.
— Drain and pat dry.
🍚 FILLING PREP
— Combine rice, grated onion, dill, mint, parsley, olive oil, salt, and pepper.
— Mix well — filling should be well-seasoned.
Method
STEP 1 — ROLL THE DOLMADES
— Lay a vine leaf flat, shiny side down.
— Place a heaped teaspoon of filling near the stem end.
— Fold sides in, then roll up firmly.
👉 Roll firmly but not too tight — rice expands as it cooks.
STEP 2 — ARRANGE
— Line the bottom of a pot with a few vine leaves — prevents sticking.
— Arrange dolmades seam-side down in tight layers.
STEP 3 — COOK
— Pour over:
— Juice of 1 lemon
— 3 tbsp olive oil
— Water or stock to just cover
— Place a heavy plate on top — keeps dolmades submerged.
— Cover pot and simmer on low heat for 45–50 minutes.
— You're looking for:
— Rice fully cooked inside — press one, it should feel firm
— Leaves tender and slightly translucent
STEP 4 — AVGOLEMONO SAUCE
— Reserve 1 cup of the warm cooking liquid.
— Beat eggs until frothy.
— Whisk in lemon juice.
— Slowly ladle in warm cooking liquid, whisking constantly.
👉 Temper slowly — hot liquid added too fast will scramble the eggs.
— Pour sauce back over the dolmades in the pot.
— Swirl gently — do not boil.
Chef's Note: The plate on top during cooking is not optional — it keeps the dolmades packed together and prevents them from unwinding.