Tender vine leaves rolled around a fragrant filling of herbed rice, fresh dill, mint, and lemon juice, braised gently until meltingly soft.
Ingredients
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50 grape leaves (jarred or fresh, blanched)
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1.5 cups short-grain rice
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1 large onion, finely diced
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1 bunch fresh dill, chopped
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1 bunch fresh mint, chopped
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1 bunch flat-leaf parsley, chopped
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Juice of 3 lemons
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1/3 cup extra-virgin olive oil
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1 tsp salt
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1/2 tsp black pepper
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2 cups water
Instructions
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1
Rinse grape leaves and blanch in boiling water for 2 minutes if fresh. Drain and pat dry.
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2
Mix rice with diced onion, chopped dill, mint, parsley, half the lemon juice, 3 tbsp olive oil, salt, and pepper.
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3
Place a grape leaf vein-side up, add a tablespoon of filling near the stem end, fold sides in, and roll tightly into a cylinder.
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4
Line the bottom of a pot with torn or imperfect leaves. Pack rolled dolmadakia seam-side down in tight concentric circles.
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5
Mix remaining lemon juice, olive oil, and water. Pour over the rolls. Place a plate on top to keep them submerged.
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6
Simmer on low heat for 45-50 minutes until rice is tender and leaves are silky. Serve warm or at room temperature.
Did You Know?
Greek grandmothers judge a cook by the tightness and uniformity of their dolmadakia — each roll should be no larger than a finger.