Dolma Recipe

Prepare the Filling

In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and pine nuts, sauté until the onion is translucent. Stir in the rice and cook for another 2 minutes. Remove from heat and mix in the parsley, dill, salt, and pepper.

Roll the Dolmas

Rinse the grape leaves under cold water. Lay a leaf flat on a clean surface, stem side towards you. Place a tablespoon of the filling at the base of the leaf, fold in the sides, and roll tightly towards the tip. Repeat with remaining leaves and filling.

Cook the Dolmas

In a large pot, layer the dolmas seam-side down. Drizzle with the remaining olive oil and lemon juice. Pour the vegetable broth or water over the dolmas, cover, and simmer on low heat for about 45 minutes, or until the rice is tender.

Serve

Let the dolmas cool slightly. Serve warm or cold, drizzled with additional lemon juice and accompanied by tzatziki sauce.