Dolmades Recipe
Stuffed grape leaves served with lemon.
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Ingredients
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Filling
Dolmades
Method
Prepare the Filling
Mix the Filling Ingredients
In a medium bowl, combine the long-grain rice, finely chopped onion, parsley, dill, mint, olive oil, salt, black pepper, and lemon juice.
Stir the mixture well until all ingredients are evenly combined. Set aside to let the flavors meld for about 15 minutes.
Prepare the Dolmades
If using canned grape leaves, rinse them under cold water to remove excess brine and then lay them flat on a clean surface.
Take a grape leaf and place it vein-side up. Add about 1 tablespoon of the filling near the stem end of the leaf.
Fold the sides of the leaf over the filling and then roll it up tightly from the stem end to the tip. Repeat this process until all filling is used.
In a large pot, layer any leftover grape leaves at the bottom to prevent sticking. Place the rolled dolmades seam side down in the pot.
Pour 2 cups of water over the dolmades and place a plate on top to keep them submerged. Bring to a gentle simmer.
Cover the pot and cook for about 30-40 minutes, until the rice is fully cooked and the dolmades are tender.
