Dolmades (Stuffed Grape Leaves)

Method

1. 1
   • grape leaves 50

   Rinse the grape leaves — Rinse the grape leaves under cold water to remove excess brine, and pat dry.

2. 2
   • white rice 200 g
   • onion 1
   • spring onion 3
   • olive oil 4 tbsp
   • fresh dill 3 tbsp
   • fresh parsley 3 tbsp
   • fresh mint 2 tbsp
   • lemon 2
   • salt 1 tsp
   • black pepper ½ tsp

   Make the filling — Heat 2 tablespoons of olive oil in a pan, sauté the onion and scallion until soft. Stir in the rice for 2 minutes, then remove from heat and mix in the dill, parsley, mint, half the lemon juice, salt and pepper.

   ⏱5 min
3. 3
   • grape leaves 50

   Roll the dolmades — Lay a grape leaf shiny-side down, place a teaspoon of filling near the stem end, fold in the sides and roll up tightly. Repeat with remaining leaves and filling.

4. 4
   • grape leaves 50
   • olive oil 4 tbsp
   • lemon 2
   • vegetable stock 5 dl

   Simmer the dolmades — Line the base of a pot with a few extra grape leaves. Arrange the dolmades seam-side down in tight rows. Pour over the remaining lemon juice, vegetable stock and a drizzle of olive oil. Place a plate on top to weigh them down, and simmer gently for 45 minutes.

   ⏱45 min