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Ingredients
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Filling
Grape Leaves
Cooking Liquid
Method
Preparation of Filling
- 1
Cook the Rice
In a medium saucepan, bring 2 cups of water to a boil. Add the long-grain rice, reduce heat to low, cover, and simmer for about 15-20 minutes, or until the rice is tender and water is absorbed. Remove from heat and let cool.
- 2
- 3
Mix the Filling
In a large mixing bowl, combine the cooled rice, sautéed onion, chopped parsley, dill, mint, salt, pepper, and lemon juice. Mix well until all ingredients are evenly incorporated.
Preparing the Grape Leaves
- 4
Prepare Grape Leaves
If using jarred grape leaves, rinse them under cold water to remove excess brine. If using fresh leaves, blanch them in boiling water for about 2 minutes until softened. Drain and let cool.
Rolling the Dolma
- 5
Roll the Dolma
Lay a grape leaf flat on a clean surface, vein side up. Place 1-2 tablespoons of the filling near the stem end of the leaf. Fold the sides over the filling and roll tightly from the stem end to the tip. Repeat with remaining leaves and filling.
Cooking the Dolma
- 6
- 7
Add Cooking Liquid
Pour the vegetable broth over the dolma until just covered. Bring to a simmer over medium heat, then cover and cook on low heat for about 40-45 minutes, until the leaves are tender.
Serving
- 8
Serve
Let the dolma cool slightly before serving. They can be served warm or at room temperature, drizzled with additional olive oil and a squeeze of lemon juice, if desired.