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Ingredients
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Grape Leaves
Aegean Spiced Rice Filling
Method
Preparation of Grape Leaves
- 1
Prepare Grape Leaves
Rinse the grape leaves in cold water to remove excess brine. If using preserved leaves, soak them in warm water for about 30 minutes to soften. Drain and set aside.
- 2
Prepare the Cooking Liquid
In a small bowl, mix together olive oil, lemon juice, and salt. This will be used to drizzle over dolmades while cooking.
Aegean Spiced Rice Filling
- 3
Cook the Filling
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and garlic, and sauté until translucent (about 5 minutes).
- 4
Add Rice and Spices
Stir in the long-grain rice and cook for another 2 minutes. Add the diced tomato, dill, mint, pine nuts, cinnamon, and black pepper. Stir well to combine.
- 5
Add Broth
Pour in the vegetable broth and bring to a boil. Reduce heat to low, cover, and let it cook for about 15 minutes, or until the rice is tender and the liquid is absorbed. Remove from heat and let it cool slightly.
Assembling and Cooking Dolmades
- 6
Stuff the Grape Leaves
Lay a grape leaf flat on a clean surface, vein side up. Place about 1 tablespoon of the rice filling near the stem end of the leaf. Fold the sides over the filling and roll tightly from the stem end to the tip. Repeat with remaining leaves and filling.
- 7
- 8
Cook the Dolmades
Cover the pot with a lid and bring to a gentle simmer. Cook for about 30-40 minutes. Check occasionally and add more water if necessary to prevent sticking.
- 9
Serve
Once cooked, let the dolmades cool slightly before serving. Serve warm or at room temperature, drizzled with additional olive oil and lemon juice if desired.