Dolmades (Stuffed Grape Leaves)

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These were delicious! I could not find fennel in my grocery store so it really only made about 15 which was just fine for my husband and I! I also used fresh mint rather than dill. I served them with pain greek yogurt and they were gone within 10 minutes!

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This was delicious! I've had dolmades at very many different greek places, but this by far has been the most tasty!

A few things I changed:
I doubled the recipe and used 2 cans of vegetable broth instead of chicken broth (was making it vegetarian friendly. Also used Morningstar crumbles instead of pine nuts as "fake meat"--I'm not a huge fan of pine nuts. Ended up baking in the oven on a cookie sheet/jelly roll pan.. I lined the pan with a layer of grape leaves, fit about 68 dolmades on it. I boiled the liquid mixture before pouring it over, then covered it with another layer of grape leaves, foil, put another cookie sheet on top to keep everything down, and baked for 40-50 minutes, it soaked up all the liquid.. it was a huge hit! Will definitely be making this again!! :

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My grandmother used to make these all the times. This is hands down the best recipe for dolmades that I have ever tried. My husband really loves them and so do my children. I love the fact that fennel is used. Just delicious.

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Hey,
I made this tripple the recipe size. I learned they you need more leaves than what's called for. So buy an extra jar just in case. You can also double up the smaller leaves to get it to fit.

Use Alton Brown's chicken stock, it is simply the best and there is no substitute. Canned stock is junk and stay away from it!

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I love dolmades, but I was a little apprehensive to make them at home. I love Tyler's cooking style, so I thought I would try his recipe. They were delicious. Even my sister, who is extremely picky loved these. Thanks Tyler!

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I've been using this recipe for years and it always amazes people...including my father whose been a chef for over 20 years. This is the one recipe that I can always make better than him. Over the years I've learned that all the ingredients are suggestionable amounts. Sometimes things aren't used so others get increased. I find it easiest to use minute rice becuase then i don't have to cook the mixture as long. I also usually add cooked ground lamb to the filling along with some cinnamon. But the key is to blanch the leaves because otherwise they turn out hard and you just can't eat them...that's the part my dad can't figure out. I also love to serve them with my homemade taziki sauce...soooooooo good!!!!

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This recipe is D-licious! It seems that it takes forever to prepare, but is well-worth the time and labor. As I didn't have a large enough skillet (or Dutch oven I prepared the final step in a jelly-roll pan in the oven. I think I used like 275 degrees for 40 minutes - give or take. Also, I used spices (instead of fresh for the thyme and dill, and sushi rice instead of wild grain. This recipe is AWESOME! Tasted wonderful when first prepared and warm, later at room temp, and then the only 2 left-over this morning when taken from the fridge. Also-- I got an entire jelly-roll pan worth of quantity... I think more than 30 for sure (and these were regular size, not small

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1 If using fresh leaves, blanch them as well.
2Use the smallest, tenderest leaves, use tougher ones to line your pot
3 Do not fully cook the rice mixture. It needs to be semi-crunchy when rolling up otherwise you will end up with a super soft soggy rice in the dolmates
4 Place a plate on top of the dolmates and cover with lid simmer low for 45 minutes. Let dolmas rest for at least half hour before serving

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It came out beautifully. I put in ground lamb. I had to grind it myself 'cuz the butcher at Von's said there is a cross contamination issue and they're not allowed. Is this true? Thanks for the recipe. I'm going to do this for my mom at Thanksgiving with about another 4 dishes. I don't know what yet. It's our favorite holiday. We're the "good" cooks in the family. Thanks again Tyler or who's ever reading this.

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If using fresh grap leaves, use the more tender (not necessarily the biggest leaves -- I erred on the side of larger ones, and some people found the texture to be a bit tough. The flavor was excellent!!!