Dolmades Recipe
Hand rolled ground beef and rice stuffed grape leaves steamed and served with lemon basil cream sauce
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Ingredients
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Dolmades Filling
Grape Leaves
Lemon Basil Cream Sauce
Method
Prepare the Filling
- 1
Cook the Rice
In a saucepan, combine the uncooked rice with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until rice is tender. Remove from heat and let cool.
- 2
Roll the Dolmades
- 3
Prepare Grape Leaves
Rinse the grape leaves in cold water to remove excess brine. Lay a grape leaf flat on a clean surface, stem side facing you.
- 4
Fill and Roll
Place about 1 tablespoon of the filling at the base of the leaf. Fold the sides over the filling, then roll it up tightly from the base to the tip. Repeat with remaining leaves and filling.
Steam the Dolmades
- 5
Prepare for Steaming
Place a steamer basket in a large pot and add enough water to cover the bottom of the pot without reaching the basket. Arrange the rolled dolmades in the basket, seam side down.
- 6
Steam the Dolmades
Cover the pot and bring the water to a simmer. Steam the dolmades for about 30-35 minutes, or until the leaves are tender and filling is cooked through.
Prepare the Lemon Basil Cream Sauce
- 7
Make the Sauce
In a small saucepan over medium heat, combine the heavy cream, chopped basil, and lemon zest. Cook, stirring occasionally, until the sauce is heated through. Season with salt and pepper to taste.
Serve the Dolmades
- 8
Plate and Enjoy
Carefully remove the dolmades from the steamer and place them on a serving platter. Drizzle with the lemon basil cream sauce and serve warm.
