Dolmas

🛒 Ingredients

• 20-25 young grape leaves in salt solution (rinse in cold water and drain)
• 1/2 cup (100 grams) short grain rice, washed thoroughly
• 1/2 cup olive oil (extra virgin olive oil) divided into two parts
• 1/2 large onion (finely chopped)
• 1 stalk of spring onion (finely sliced)
• 1/4 cup fresh dill leaves (finely chopped)
• 2 tablespoons fresh parsley leaves (finely chopped)
• 1 tablespoon fresh mint leaves (finely chopped)
• Juice from 1 fresh lemon
• 1 cup (250ml) warm boiled water or vegetable stock
• Salt and black pepper to taste

👩‍🍳 Instructions

1. 1

   Rinse the grape leaves one by one with cold water to remove the strong salty taste. Cut a small piece of stem at the base of the tough leaf. If any leaves are torn, set them aside to line the pot.

2. 2

   Heat a skillet with 3 tablespoons of olive oil over medium heat. Sauté the onion and scallions for 4 minutes, until fragrant and wilted. Add the rice and stir-fry for 1 minute. Add 1/4 cup of water and cook over low heat for 5 minutes, until the water has evaporated (the rice will still be half-cooked). Remove from heat.

3. 3

   Add the dill, parsley, mint, half a lemon juice, salt, and black pepper to the warm rice. Stir well and let cool slightly.

4. 4

   Lay a grape leaf on a flat cutting board (the rough, veined side facing up). Place 1 teaspoon of rice mixture near the base of the leaf. Fold the bottom of the leaf up, then fold the right and left sides inwards, and roll it tightly forward to form a small cylinder (don't roll it too tightly because the rice will expand).

5. 5

   Line the bottom of a small saucepan with leftover or torn grape leaves. Arrange the dolma rolls tightly in a circle on top of the leaves to prevent them from unrolling when the water starts to boil.

6. 6

   Pour in the remaining olive oil, remaining lemon juice, and warm water/vegetable stock until the Dolmas are almost completely submerged. Place a small, heat-resistant plate upside down on top of the dolma roll to help hold the roll together.

7. 7

   Cover the pan tightly. Cook over medium-low heat for 35 minutes, until all the water is absorbed and the grape leaves are very tender. Turn off the heat and let it sit in a covered pan for 15 minutes before serving so that all the spices are absorbed perfectly.

8. 8

   Serve Dolmas warm or cold on a serving plate with a thin drizzle of olive oil on top. They are perfect with fresh lemon slices.