Description
Flavorful rice and herb filling nestled in tender vine leaves, finished with a creamy avgolemono sauce. A taste of Santorini.
Ingredients
Units
Scale
- 60 Vine Leaves (blanched and ready to cook)
- 1 cups (237 ml) Extra Virgin Olive Oil
- 1/2 bunch fresh Dill (finely chopped)
- 1 bunch fresh Mint (finely chopped)
- 2 Scallions (finely chopped)
- 1 big Onion (finely chopped)
- 1 lbs (400 gr) Carolina or Long Grain Rice
- 1 lbs (400 gr) Water (+ more water to cook them once they are rolled)
- Salt
- Black Pepper
- 1-2 Lemons Juice from
- 5 oz (120 gr) Egg Yolks (approximately 8 yolks)
- 2 oz (60 gr) fresh Lemon Juice
- 1 oz (20 gr) Organic Corn Starch
- 1 lbs (500 gr) Vegetable Broth
- 1 tsp (4 gr) Salt
- 8 oz (200 gr) Coconut Cream (obtained from refrigerating Coconut Milk overnight)
Instructions
- In a pot, over medium to high heat, add half of the olive oil, with the scallion and onion and cook until soft, for about 10 minutes.
- Add in the rice and cook for 3 to 4 minutes.
- Add the water, stir well, lower the heat and cook for about 5 minutes.
- Take the pan off the heat and let it rest for 10 minutes before stirring in the dill, mint, lemon juice, salt and pepper.
- Cover a shallow, wide pot with a layer of vine leaves and add in the lemon juice.
- To roll the dolmades, lay vine leaves on a cutting board, add one tablespoon of rice filling (quantity varies depending on vine leaf size) in the middle, then close the frame and roll tightly. Each roll should be approximately 5 cm long.
- Place the dolmades in the pot forming a spiral, layering until finished.
- Add the remaining olive oil and place a round plate on top of the dolmades. Add warm water or vegetable broth until fully covered. Cook for 40-50 minutes, depending on size. Once cooked, let rest in the pot until completely cooled to maintain shape.
- Prepare the Avgolemono Sauce: Combine egg yolks and corn flour in a bowl and beat lightly.
- Heat the broth and add it to the yolk mixture, stirring slowly.
- Put the mixture into a pot and cook until thickened (about 2 minutes).
- Add salt, lemon juice, and vegetable cream and cook for 1-2 more minutes.
Notes
- For a richer flavor, use a high-quality extra virgin olive oil.
- If vine leaves are difficult to find, substitute with cabbage leaves, blanching them before use.
- Store leftover dolmades in the refrigerator for up to 3 days; the avgolemono sauce may separate slightly but remains safe to consume.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Appetizer
- Method: Braising
- Cuisine: Greek
Nutrition
- Serving Size: 8-10 dolmades
- Calories: 250
- Sugar: 5
- Sodium: 300
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 30
- Fiber: 4
- Protein: 5
- Cholesterol: 100