Dolmades Recipe
Grape Leaves - Rice - Lemon Juice - Herbs
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Ingredients
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Grape Leaves
Filling
Method
Preparation of Grape Leaves
- 1
Begin by rinsing the canned grape leaves under cold water to remove excess brine. Gently separate the leaves and lay them flat on a clean surface. Set aside.
Preparing the Filling
- 2
Cook the Rice
In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the rice and stir for 2-3 minutes until slightly toasted.
- 3
Combine Ingredients
Add 1.5 cups of water or vegetable broth, salt, black pepper, dill, parsley, and 1 tablespoon of lemon juice to the rice mixture. Bring it to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the rice is tender and liquid is absorbed. Remove from heat and let cool slightly.
Stuffing the Grape Leaves
- 4
Take one grape leaf and place it on a flat surface with the stem end facing you. Place about 1 tablespoon of the rice filling at the base of the leaf. Fold the sides over the filling and then roll it up tightly from the base to the tip. Repeat with the remaining leaves and filling.
Cooking the Dolmades
- 5
In a large pot, arrange the stuffed grape leaves seam-side down. Drizzle with the remaining tablespoon of olive oil and lemon juice. Pour enough water or vegetable broth to cover the dolmades. Place a plate on top to keep them submerged.
- 6
Cover the pot and cook over low heat for about 30-40 minutes, or until the leaves are tender and the filling is heated through. Let cool slightly before serving.
