Description
Greek Dolmades with Avgolemono Sauce are a delightful Mediterranean dish featuring tender grape leaves stuffed with a savory mixture of rice and fresh herbs, finished with a creamy, tangy avgolemono sauce. This traditional recipe is perfect for entertaining or enjoying a cozy night in, bringing vibrant flavors and comfort to your table.
Ingredients
Scale
- 1 jar (16 oz) grape leaves
- 1 cup long-grain rice (basmati or jasmine)
- 1 medium onion, finely chopped
- 2 tablespoons olive oil
- 2 cups low-sodium chicken broth
- 1/4 cup fresh dill, chopped
- 1/4 cup fresh parsley, chopped
- Juice of 2 lemons (about 1/3 cup)
- 2 large eggs
- Zest of 1 lemon
Instructions
- 1. Prepare the Filling: In a skillet, heat olive oil over medium heat and saut? onion until translucent (5 minutes). Add rice and stir until coated. Pour in chicken broth and bring to a boil. Reduce heat, cover, and simmer until liquid is absorbed (15 minutes). Fold in herbs, salt, pepper, and lemon juice.
- 2. Assemble Dolmades: Rinse grape leaves if jarred. Lay each leaf shiny side down. Place about 1 tablespoon filling near the stem end. Fold sides over filling and roll tightly from stem to tip.
- 3. Arrange in Pot: Place rolled dolmades seam side down in a pot and add enough broth or water to cover.
- 4. Cook Dolmades: Cover pot and bring to a boil over medium-high heat. Reduce heat and steam gently for about 1 hour until tender.
- 5. Make Avgolemono Sauce: Whisk eggs in a bowl until frothy. Gradually add lemon juice while whisking continuously. Slowly drizzle in hot broth to temper the eggs without scrambling.
- 6. Serve: Plate dolmades and drizzle avgolemono sauce over them. Garnish with additional herbs if desired.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Main
- Method: Steaming
- Cuisine: Greek
Nutrition
- Serving Size: 4 dolmades (200g)
- Calories: 320
- Sugar: 2g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 125mg