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Ingredients
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Filling
Vine Leaves
Cooking Liquid
Method
Prepare the Filling
- 1
Sauté the Onions
In a large skillet, heat 3 tablespoons of olive oil over medium heat. Add the finely chopped onion and sauté until translucent, about 5 minutes.
- 2
Add Rice and Herbs
Stir in the long-grain rice, chopped parsley, dill, pine nuts, salt, and black pepper. Mix well and cook for another 2-3 minutes, stirring occasionally.
- 3
Add Liquid
Pour in 1 cup of vegetable broth or water and lemon juice. Bring to a simmer, then reduce heat to low. Cover and cook until the rice is tender and the liquid has been absorbed, about 15-20 minutes. Remove from heat and let cool.
Prepare the Vine Leaves
- 4
Rinse the Vine Leaves
If using brined vine leaves, rinse them under cold water to remove excess salt. Drain and set aside.
- 5
Prepare Vine Leaf Wrapping
Lay a vine leaf on a clean surface with the stem end facing you. Place about 1 tablespoon of the filling at the base of the leaf.
- 6
Roll the Dolmadakia
Fold the sides of the leaf over the filling and roll it tightly towards the tip of the leaf, making sure the filling is enclosed. Repeat with remaining leaves and filling.
Cooking the Dolmadakia
- 7
Arrange in a Pot
In a large pot, layer any leftover vine leaves on the bottom. Place the rolled dolmadakia seam side down in the pot, packing them closely together.
- 8
Add Cooking Liquid
In a bowl, mix the remaining vegetable broth or water with 2 tablespoons of olive oil. Pour this mixture over the dolmadakia, ensuring they are just covered. Place lemon slices on top.
- 9
Cook the Dolmadakia
Cover the pot with a lid and bring to a boil over medium heat. Once boiling, reduce heat to low and simmer for about 30-40 minutes, until the leaves are tender.
- 10