Cretan Stuffed Vine Leaves with Lemon and Herbs
These Cretan-style stuffed vine leaves are a fragrant, meatless delight, bursting with fresh herbs and a lemony touch, perfect as a main or appetizer.
- Prep30 min
- Cook20 min
- Total50 min
- DifficultyMedium
- Servings8
In Crete, vine leaves are often stuffed with a simple rice filling, letting the herbs and lemon shine. This version uses a mix of dill, mint, and parsley, along with onion and tomato, for a bright, summery flavor.
The key is to roll the leaves tightly and arrange them snugly in the pot, so they hold their shape during cooking. A plate on top keeps them submerged, and the lemon juice adds a refreshing tang that balances the richness of the olive oil.
Ingredients
Servings
Converted amounts are rounded.
Method
- Rinse the rice in a strainer until the water runs clear, then drain and place in a bowl.
- Squeeze the juice of one lemon over the rice and stir with a spoon.
- Grate the onions and the tomato directly into the rice mixture.
- Finely chop the scallions (including the green parts) and the herbs – dill, mint, parsley – and add them to the bowl.
- Finely chop the lettuce heart or grate the zucchini and add it to the filling.
- Season with salt and pepper, then pour in half the olive oil and mix everything well.
- Take one vine leaf at a time, place a teaspoon of the juicy filling near the stem end, and roll it up tightly, tucking in the sides. Repeat with the remaining leaves.
- Line the bottom of a wide pot (about 26 cm) with 3-4 vine leaves.
- Arrange the stuffed vine leaves in the pot in tight rows, one next to the other, without gaps. Stack a second layer on top if needed.
- Place a plate upside down on top of the dolmades to keep them in place.
- Pour the remaining olive oil over the dolmades and add water until they are just covered.
- Bring to a boil, then reduce the heat to low and simmer gently for 30 minutes. Remove from the heat and let them rest for 15 minutes before serving with lemon wedges.
- Serve warm or at room temperature, with extra lemon on the side.
💡 Tips
- Use a wide pot so you don't have to stack too many layers; this helps the dolmades cook evenly.
- If you have leftover filling, you can add it to the bottom of the pot or mix it into the water.
- These dolmades taste even better the next day, so feel free to make them ahead.
Inspired by a recipe from Αργυρώ Μπαρμπαρίγου