Dolmades (Grape Leaves Stuffed with Rice)
Nutritional values
(Percentage of daily recommendation)
| Calorie | 523 cal. | (25 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 66 g | (44 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 12.1 g | (40 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.2 mg | (43 %) | ||
| Vitamin K | 103.9 μg | (173 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 6.1 mg | (51 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 89 μg | (30 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 6 μg | (13 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 22 mg | (23 %) | ||
| Potassium | 598 mg | (15 %) | ||
| Calcium | 315 mg | (32 %) | ||
| Magnesium | 138 mg | (46 %) | ||
| Iron | 4.6 mg | (31 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 3.2 g | |||
| Uric acid | 112 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 24 g |
Ingredients
- Ingredients
- 300 grams pickled Grape leaf
- 200 grams Long grain rice
- 200 grams onions
- 5 Tbsps olive oil
- 4 Tbsps toasted Pine nuts
- 4 Tbsps Currants
- salt
- peppers
- ½ bunch parsley
- ½ bunch Dill
- 1 tsp dried mint
- 3 Tbsps lemon juice
Preparation steps
Bring a large pot of water to a boil. Carefully separate the grape leaves and parboil for about 8 minutes. Remove with a slotted spoon and drain. Rinse the rice in a colander and drain. Peel the onions and grate into a bowl.
For the rice filling: Heat 3 tablespoons oil in a saucepan over medium heat, add the pine nuts, currants, rice and onions and cook until the onions are translucent. Add 3/8 liter (1 1/2 cups) water, season with salt and pepper, cover and simmer for about 15 minutes. Rinse the fresh herbs, shake dry and chop finely. Fold into the rice along with the dried mint.
For the stuffed grape leaves: Arrange the grape leaves on a clean work surface and cut out the stalks. Spoon 1 teaspoon of filling on the wide side of each leaf, fold in the sides then roll up. Arrange, seam-side down, in a saucepan. Add lemon juice and 2 tablespoons oil. Fill the pan with hot water to cover and simmer for about 1 hour. Let cool in the pan. Drain and serve.
