Dolmades Recipe

Cooking Directions

1. 1

   Prepare the Filling

   In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté until translucent.

2. 2

   Add Rice and Herbs

   Stir in the rice, dill, parsley, mint, salt, and pepper. Cook for an additional 2-3 minutes, then add 1 cup of vegetable broth. Bring to a boil, then reduce heat and simmer until the rice is cooked, about 15 minutes. Let the mixture cool.

3. 3

   Prepare Grape Leaves

   Rinse the grape leaves under cold water to remove excess brine. Lay the leaves flat on a clean surface.

4. 4

   Stuff the Leaves

   Place a spoonful of the rice mixture at the base of each grape leaf, fold in the sides, and roll tightly. Repeat until all filling is used.

5. 5

   Cook the Dolmades

   In a large pot, layer any remaining grape leaves on the bottom. Place the stuffed grape leaves seam-side down in the pot. Drizzle with remaining olive oil and lemon juice, then add the remaining vegetable broth to cover the dolmades. Place a plate on top to keep them submerged. Cover and simmer over low heat for 40-50 minutes.

6. 6

   Serve

   Allow to cool slightly before serving. Dolmades can be enjoyed warm or at room temperature, with extra lemon on the side.