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Ingredients
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Filling
Grape Leaves
Cooking Liquid
Method
Preparation of Filling
- 1
Cook the Rice
In a medium pot, combine the long-grain rice and water. Bring to a boil over medium heat, then reduce heat to low, cover, and simmer for 15 minutes until the rice is cooked and water is absorbed. Remove from heat and let cool.
- 2
- 3
Mix the Filling
In a large bowl, combine the cooked rice, sautéed onion, fresh dill, parsley, mint, salt, black pepper, and 2 tablespoons of lemon juice. Mix well and set aside.
Preparing Grape Leaves
- 4
Rinse Grape Leaves
Open the jar of grape leaves and gently separate them. Rinse the leaves under cold water to remove excess brine, then let them drain.
- 5
Prepare the Leaves
Lay a grape leaf on a flat surface, vein side up. Place about 1 tablespoon of filling at the stem end of the leaf. Fold the sides over the filling, then roll tightly from the stem end to the tip.
- 6
Repeat
Continue this process until all filling is used. You should have about 20-25 dolmades.
Cooking Dolmades
- 7
Arrange in Pot
In a large pot, layer some unused grape leaves on the bottom to prevent sticking. Arrange the rolled dolmades seam-side down in the pot.
- 8
Prepare Cooking Liquid
In a bowl, mix the vegetable broth, 2 tablespoons of olive oil, and 1 tablespoon of lemon juice. Pour this mixture over the dolmades in the pot.
- 9
Cook
Cover the pot and bring to a gentle simmer over medium heat. Reduce heat to low and cook for about 45 minutes, until the dolmades are tender.
- 10
Serve
Remove from heat and let cool slightly. Serve warm or at room temperature, drizzled with additional olive oil and lemon juice if desired.