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This divine recipe by Alfredo Caldo Freddo is best created using Bertolli Extra Virgin oil.


  • 3/4 cup extra light olive oil

  • 1 red onions, finely chopped

  • 3/4 cup medium grain rice

  • 6 spring onions, finely chopped

  • 2 tablespoons toasted pine nuts

  • 1/3 cup finely chopped dill

  • 1/3 cup finely chopped mint

  • 2 tablespoon lemon juice

  • 250g vine leaves in brine, rinsed and drained

  • Garlic Yoghurt

  • 1cup yoghurt

  • 2 cloves garlic, crushed

  • 1/4 teaspoon salt


  • 1.

    Heat 1/2 a cup of the oil in a heavy based saucepan. Add the onion and cook over low heat for 4-5 minutes to soften. Remove from heat, add remaining ingredients except for the vine leaves and stir to combine.

  • 2.

    Dry the vine leaves with a paper towel and lay on the bench, vein side up. Place one tablespoon of the filling in the centre and fold the sides over the mixture before rolling up. Repeat with the remaining mixture. (This may vary depending on the size of the leaves).

  • 3.

    Use a few remaining vine leaves to line the base of a large heavy based frypan and arrange the dolmades in row. They should be tightly packed. Drizzle with the remaining oil and pour in 1 1/2 cups of water and a little salt. Put a plate on top to keep the dolmades submerged. Bring to the boil, cover the pot and simmer gently for 45 minutes. Set aside to cool.

  • 4.

    To prepare the garlic yoghurt combine all ingredients. Serve the dolmades warm or cold with the yoghurt

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