Dolmades Recipe
Stuffed grape leaves with rice and herbs
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Ingredients
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Filling
Grape Leaves
Cooking Liquid
Method
Prepare the Filling
Cook the Rice
In a medium pot, combine 1 cup of long-grain rice with 2 cups of water. Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes until the rice is cooked and water is absorbed. Remove from heat and let cool.
Mix Ingredients
In a large mixing bowl, combine the cooked rice, finely chopped onion, dill, parsley, mint, olive oil, lemon juice, salt, and black pepper. Mix well until all ingredients are evenly incorporated.
Stuff the Grape Leaves
Prepare the Grape Leaves
Gently separate the grape leaves from the jar, rinsing them under cool water to remove excess salt. Lay them flat on a clean surface with the vein side facing up.
Fill the Leaves
Place 1-2 tablespoons of the filling at the base (stem end) of each grape leaf. Fold in the sides and roll tightly from the base to the tip. Repeat until all filling is used.
Cook the Dolmades
Prepare the Cooking Pot
In a large pot, arrange any unused grape leaves on the bottom to prevent sticking. Place the stuffed grape leaves seam side down in the pot, packing them tightly.
Add Cooking Liquid
In a separate bowl, mix 2 cups of vegetable broth with 2 tablespoons of olive oil. Pour this mixture over the stuffed grape leaves. Add lemon slices on top.
Cook the Dolmades
Cover the pot and bring to a gentle simmer over medium heat. Reduce heat to low and cook for about 45 minutes, or until the grape leaves are tender.