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Ingredients
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Filling
Grape Leaves
Cooking liquid
Method
Preparation of the Filling
- 1
- 2
Cook the Rice
Add 1 cup of long-grain rice to the skillet with the onions. Stir and toast the rice for about 2 minutes until lightly golden.
- 3
Add Herbs and Seasonings
Stir in the chopped dill, mint, salt, black pepper, and lemon juice. Mix well to combine.
- 4
Add Water
Pour in 2 cups of water and bring to a boil. Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes until the rice is cooked and the liquid is absorbed. Remove from heat and let cool.
Rolling the Dolmadakia
- 5
Prepare Grape Leaves
Lay out a grape leaf, vein side up. Trim the stem if necessary.
- 6
Add Filling
Place about 1 tablespoon of the rice mixture near the base of the leaf.
- 7
Roll the Leaf
Fold the sides of the leaf over the filling and roll it up tightly, starting from the base. Repeat with remaining leaves and filling.
Cooking the Dolmadakia
- 8
Prepare the Cooking Pot
In a large pot, lay a few grape leaves on the bottom to prevent sticking. This is optional but recommended.
- 9
Arrange the Dolmadakia
Place the rolled dolmadakia seam side down in the pot, packing them snugly together.
- 10
Add Cooking Liquid
In a separate bowl, mix 2 cups of vegetable broth or water with 2 tablespoons of olive oil. Pour the mixture over the dolmadakia, adding a slice of lemon on top.
- 11
Cook
Cover the pot and simmer on low heat for about 40-45 minutes. Check occasionally and add more liquid if necessary.
