Dolmades (Stuffed Grape Leaves)

Method

1. 1
   • grape leaves50

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

2. 2
   • white rice200 g
   • onion1
   • spring onion3
   • olive oil4 tbsp
   • fresh dill3 tbsp
   • fresh parsley3 tbsp
   • fresh mint2 tbsp
   • lemon2
   • salt1 tsp
   • black pepper½ 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 leaves50

   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 leaves50
   • olive oil4 tbsp
   • lemon2
   • vegetable stock5 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