Rice Stuffed Beet Leaves (Dolmades)
Appetizers Fasting Recipes Rice Greek
Greek-style stuffed leaves with creamy, aromatic filling.
Although in Thessaloniki, where I ate the best dolmades, they used grape vine leaves, I prefer beet leaves - I find them more delicate and flavorful. The filling is delicious. It's sweet from the large amount of onion used (equal to the rice), fragrant from all the herbs, and creamy from the type of rice (Camolino, a large, round, white grain rice that becomes fluffy and slightly sticky when cooked) and the highest quality olive oil (don't reduce the amount, the filling will be dry). These are my little secrets for Greek-style appetizer stuffed leaves.
Ingredients
50 beet leaves (medium, about palm-sized)
30 ml extra virgin olive oil
1/2 lemon (about 20-30 ml juice)
salt
Filling
250 g short-grain rice (I used Camolino)
2 onions (250 g total)
2 sprigs mint
3 large sprigs dill
2-3 sprigs green onion
1/4 small bunch parsley
70 ml extra virgin olive oil (fragrant and sweet; preferably Greek)
salt, black pepper
How to prepare rice stuffed beet leaves (dolmades)
- Put a pot with plenty of salted water to boil. When boiling, add the leaves in batches and blanch just until pliable (maximum 15 seconds). Remove and drain.
- Heat the oil in a wide pot and add the finely chopped onion. Reduce heat to low and sauté the onion, stirring occasionally, until translucent and softened (about 15 minutes).
- Add the rice and stir for 2 more minutes. Season with salt and black pepper. Cover the rice with 500 ml hot water and bring to a boil. Cook for maximum 5 minutes, just until the rice has absorbed the water and swelled a bit. If you taste it, it should still be hard in the center - don't let it cook more. Cover and let absorb all the water.
- Meanwhile, finely chop all the herbs. Add them to the rice and mix. Taste for salt.
- Fill the leaves with a tablespoon of filling each (or as much filling as allows you to roll them easily). Fold up the side edges and roll.
- Arrange the stuffed leaves in a pot. After finishing all of them, pour the oil, lemon juice, sprinkle a little salt, and cover with a few beet leaves. Add water just to cover the stuffed leaves. Place a small plate on top to keep them pressed under water.
- Bring the pot contents to a boil. Reduce to low, barely simmering, put the lid slightly ajar, and cook for about 30-40 minutes. After 30 minutes, you can check one to see if the rice is cooked.
- Let cool. You'll notice that during this time, the stuffed leaves will absorb all the remaining sauce in the pot. Serve at room temperature with Greek yogurt. They're also good warm, right after you finish them.
Beet leaves
Blanched leaves
Rice and herb filling
Filling on the leaf
Rolling
Stuffed leaves in the pot
Pot ready for cooking