Dolmas Recipe
Rice stuffed grape leaves served with tzatziki and lemon
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Ingredients
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Dolmas Filling
Grape Leaves
Tzatziki Sauce
Garnish
Method
Dolmas Filling Preparation
- 1
Cook the Rice
In a medium saucepan, combine the short-grain rice and 1.5 cups of water or vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until rice is tender. Remove from heat and let it cool.
- 2
- 3
Mix Filling
In a large bowl, combine the cooked rice, sautéed onions, chopped parsley, dill, pine nuts, salt, black pepper, and lemon juice. Mix well and set aside.
Rolling the Dolmas
- 4
Prepare Grape Leaves
Rinse the canned grape leaves under cold water to remove excess brine. Lay one grape leaf on a flat surface, vein side up.
- 5
Fill and Roll
Place about 1 tablespoon of the rice filling at the base of the leaf. Fold the sides over the filling and roll tightly from the base to the tip. Repeat with remaining leaves and filling.
Cooking the Dolmas
- 6
Arrange in Pot
In a large pot, arrange the rolled dolmas seam side down. Drizzle with the remaining tablespoon of olive oil and add enough water or vegetable broth to cover the dolmas. Place a plate on top to keep them submerged.
- 7
Simmer
Cover the pot and bring to a gentle simmer. Cook for about 30-40 minutes, or until the grape leaves are tender.
Tzatziki Preparation
- 8
Serving
- 9
Plate and Garnish
Serve the dolmas warm, drizzled with additional lemon juice and garnished with lemon wedges. Accompany with the tzatziki sauce for dipping.
