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Ingredients
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Filling and Wrapping
Method
Preparation and Cooking
- 1
Prepare the Grape Leaves
If using jarred grape leaves, rinse them under cold water to remove excess brine. If using fresh grape leaves, blanch them in boiling water for 2-3 minutes until tender. Drain and set aside.
- 2
Make the Filling
In a large bowl, combine the short-grain rice, chopped onion, parsley, dill, lemon juice, 2 tablespoons of olive oil, salt, and black pepper. Mix well.
- 3
Stuff the Grape Leaves
Lay a grape leaf flat on a clean surface, stem side facing you. Place about 1 tablespoon of the rice filling at the base of the leaf. Fold the sides over the filling and roll it up tightly from the base to the tip. Repeat with remaining leaves and filling.
- 4
Cook the Dolmades
In a large pot, arrange the stuffed grape leaves seam side down. Drizzle with the remaining olive oil and add the water or vegetable broth. Place a plate on top of the dolmades to keep them submerged. Bring to a boil, then reduce heat to low and simmer for about 40-45 minutes until the rice is cooked and the leaves are tender.
- 5
Serve
Remove from heat and let cool slightly. Serve warm or at room temperature, drizzled with additional lemon juice if desired.
