This is the famous Greek mezze.

Prep Time: 35 minutes
Cook Time: 1 hours
Total Time: 1 hours 35 minutes


  • 6 tbsp olive oil
  • 2 onions, finely chopped
  • 4 oz (115 g) rice, long grain
  • 4 tbsp hot water
  • 2 oz (55 g) currants
  • 2 tbsp spearmint, dried
  • 2 tbsp parsley
  • 2 oz (55 g) pine nuts
  • salt and pepper, to taste
  • 6 dozen vine leaves, fresh, canned or vacuum packed
  • lemon juice


Heat the oil and cook the sauté onions.

Add the rice and stir until transparent.

Add the water, currants, mint, parsley and pine nuts and simmer until the water is absorbed. Let the mixture cool and season to taste.

Blanch fresh vine leaves for 3 minutes, rinse and drain. Canned leaves should be rinsed and well drained. Lay each vine leaf shiny side down and place a heaped teaspoonful of the rice in the centre and roll up like a parcel.

Oil the bottom of a shallow saucepan and pack the vine leaves tightly together in layers. Add the lemon juice and just enough water to cover the Dolmades, cover and simmer for about an hour. Check occasionally if water needs to be added.

Allow to cool in the pan, chill and serve with lemon wedges.