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Ingredients
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Ingredients
Method
Instructions
- 1
Prepare the Filling
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté until translucent. Stir in the rice and cook for another 2-3 minutes. Add parsley, dill, salt, pepper, and 1/2 cup of tomato sauce. Mix well and remove from heat.
- 2
Prepare the Grape Leaves
If using jarred grape leaves, rinse them under cold water to remove excess brine. Lay a leaf flat on a clean surface, with the stem facing you.
- 3
Stuff the Leaves
Place 1-2 tablespoons of the rice mixture at the base of the leaf. Fold in the sides and roll tightly from the base to the tip. Repeat with the remaining leaves and filling.
- 4
Cook the Dolmas
In a large pot, add the remaining tomato sauce and 2 cups of water. Arrange the stuffed grape leaves seam-side down in the pot. Drizzle with the remaining olive oil and lemon juice. Cover and simmer on low heat for about 45 minutes.
- 5
Serve
Let the dolmas cool slightly before serving. Enjoy them warm or at room temperature.
