Rice Dolmades (4 Pieces) Recipe

Prepare grape leaves

Drain jarred grape leaves in a colander and rinse under cold water to remove excess brine. Gently separate leaves and trim any tough stem ends. Set aside on a plate, stacking with vein side up for easier rolling.

Prepare filling

Heat 1 tablespoon olive oil in a small skillet over medium heat. Add the finely chopped onion and sauté until soft and translucent, about 4 minutes. Add minced garlic and cook 30 seconds until fragrant. Stir in the uncooked rice and cook, stirring, for 1 minute to coat the grains with oil. Add 3/4 cup water or vegetable broth, 1 tablespoon lemon juice, lemon zest, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Bring to a simmer, reduce heat to low, cover and cook 8 minutes — the rice should be partially cooked but still slightly firm (it will finish cooking inside the leaves). Remove from heat and let cool 5 minutes. Stir in chopped parsley, dill, mint and the remaining 1 tablespoon olive oil; adjust seasoning to taste.

Assemble dolmades

Lay one grape leaf flat with the vein side up and the stem end toward you. Place about 2 tablespoons of the rice filling near the stem end, centered. Fold the stem end up over the filling, fold the two sides toward the center, then roll tightly away from you into a neat small cylinder. Repeat with remaining leaves and filling to make 4 dolmades (reserve any extra filling for another use).

Line the bottom of a small saucepan with a few lemon slices to prevent sticking. Arrange the rolled dolmades seam-side down in a single snug layer in the pot. Pour 1/2 cup water over the dolmades, then drizzle 1 teaspoon olive oil and the remaining 1 tablespoon lemon juice over them. Place a small heatproof plate on top of the dolmades to keep them submerged. Cover the pot and bring to a gentle simmer over low heat. Cook for 25–30 minutes until the rice inside is tender. If the liquid evaporates before they are done, add 2–3 tablespoons hot water and continue cooking. Remove from heat and let rest, covered, for 10 minutes to firm up.

Carefully remove the plate and transfer dolmades to a serving plate. Drizzle with a little extra olive oil and garnish with additional chopped parsley and lemon wedges if desired. Serve warm or at room temperature with 1 warmed pita and the mixed salad on the side. Each serving yields 4 dolmades.