Dolmades Recipe

Prepare grape leaves: Rinse the drained grape leaves under cold water to remove excess brine. Pat dry and slice any tough central veins so leaves lay flat. If leaves are very large, stack and cut in half.

Sauté aromatics and chard stems: In a medium saucepan, heat 2 tablespoons olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5–6 minutes. Add the minced garlic and diced Swiss chard stems and cook 2–3 minutes until softened.

Toast rice and add liquid: Add the rinsed jasmine rice to the pan and stir for 1–2 minutes to coat and toast slightly. Add 1 1/4 cups water, 1 teaspoon kosher salt (from the total), cinnamon, and allspice. Bring to a simmer, then reduce heat to low, cover, and cook until rice is tender but still slightly underdone, about 12 minutes. Remove from heat and let sit, covered, 5 minutes. Fluff with a fork.

Finish filling: Transfer the rice mixture to a bowl and fold in the minced dill, mint, parsley, and the finely chopped preserved lemon rind. Season with remaining 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper to taste. Stir in the remaining 1 tablespoon olive oil. Let mixture cool until easy to handle.

Prepare Swiss chard leaves: If using fresh chard leaves, blanch them quickly in boiling salted water for 20–30 seconds until pliable, then plunge into ice water and drain. Pat leaves dry. Trim any thick midribs so leaves fold without tearing.

Assemble rolls: Lay a grape leaf (shiny side down) or a Swiss chard leaf flat with the stem end toward you. Place about 1 to 1 1/2 tablespoons of filling near the stem end, centered horizontally. Fold the bottom edge up over the filling, fold in the sides, then roll tightly toward the tip to form a neat cylinder. Repeat with remaining leaves and filling, producing approximately 24 rolls.

Line pot and arrange: Pour 1 tablespoon olive oil into a wide, shallow pot. Arrange the lemon slices across the bottom in a single layer (these prevent direct contact and add flavor). Place a layer of extra grape leaves or Swiss chard leaves over the lemons to protect rolls. Pack the dolmades seam-side down, snugly in concentric circles.

Weight and steam: Cover the packed rolls with another small plate or heatproof lid that fits inside the pot to keep them from floating. Add boiling water to come about 3/4 of the way up the rolls (or enough so they are mostly submerged). Cover the pot, bring to a low simmer, and cook gently for 30–35 minutes until rice is fully cooked and leaves are tender.

Finish and rest: Remove pot from heat and let the rolls cool in their cooking liquid for 10 minutes to set. Carefully lift the plate and transfer dolmades to a serving platter or keep them in the pot with some cooking liquid to stay moist until ready to serve.

Make labneh sauce: In a small bowl combine 1 cup labneh, 1 tablespoon olive oil, 1 tablespoon lemon juice, 1/2 teaspoon grated garlic, and 1/4 teaspoon salt. Whisk until smooth and adjust seasoning to taste. If too thick, thin with 1–2 teaspoons water or olive oil.

Plate and garnish: Spoon a smear of labneh onto a serving plate or individual plates. Arrange warm dolmades on top. Drizzle remaining tablespoon of olive oil over the rolls and labneh. Scatter minced dill, toasted pine nuts and thin slices of preserved lemon as garnish. Serve warm or at room temperature.