Dolmades Recipe

Prepare the Filling

In a large skillet over medium heat, add 2 tablespoons of olive oil. Once hot, add the finely chopped onion and sauté until translucent, about 5 minutes.

Add Rice and Herbs

Stir in the long-grain rice, chopped dill, parsley, lemon juice, salt, and black pepper. Cook for an additional 2-3 minutes, stirring frequently to coat the rice with the oil and herbs.

Add Water or Broth

Pour in 1 cup of water or vegetable broth into the skillet. Bring to a simmer, then reduce the heat to low, cover, and cook for about 15 minutes, or until the rice is tender and has absorbed the liquid. Remove from heat and let it cool slightly.

Prepare Grape Leaves

While the rice mixture cools, rinse the grape leaves under cold water to remove excess salt. If using preserved leaves, blanch them in boiling water for 1-2 minutes to soften; drain and set aside.

Stuff the Leaves

Take a grape leaf and place it vein side up. Add 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.

Cook the Dolmades

Place the stuffed dolmades seam side down in a large pot. Drizzle with the remaining tablespoon of olive oil, and add the remaining water or vegetable broth. Place a plate on top to keep them submerged. Cover and simmer on low heat for about 30-40 minutes, until the leaves are tender.

Serve

Once cooked, carefully remove the dolmades from the pot. Serve warm or at room temperature with tzatziki sauce on the side.