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Ingredients
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Filling
Grape Leaves
Cooking
Method
Prepare the Filling
- 1
Rinse the Rice
In a fine mesh strainer, rinse the long-grain rice under cold water until the water runs clear. This helps to remove excess starch.
- 2
Cook the Rice
In a medium saucepan, combine the rinsed rice and 1.5 cups of water or vegetable broth. Bring to a boil, then reduce heat to low, cover, and let simmer for about 15 minutes, or until the rice is tender and the liquid is absorbed. Remove from heat and let it cool.
- 3
Mix the Filling
In a large mixing bowl, combine the cooked rice, chopped parsley, dill, finely chopped onion, olive oil, lemon juice, salt, and black pepper. Mix well until all ingredients are fully incorporated.
Prepare the Grape Leaves
- 4
Prepare the Grape Leaves
If using jarred grape leaves, rinse them under cold water to remove excess brine. Carefully separate the leaves and place them on a clean surface, vein side up.
Assemble the Dolmades
- 5
Stuff the Grape Leaves
Place about 1 tablespoon of the filling at the base of each grape leaf. Fold in the sides and roll the leaf tightly from the base to the tip, like a burrito. Repeat with the remaining leaves and filling.
Cook the Dolmades
- 6
Arrange and Cook
In a large pot, arrange the stuffed grape leaves seam side down. Add the additional lemon juice and 2 cups of water. Cover the pot with a lid and bring to a gentle simmer. Cook for about 40-45 minutes, or until the grape leaves are tender.
- 7
