Dolmades, also known as stuffed grape leaves, are a popular dish in Greek and Mediterranean cuisine. Here’s a step-by-step guide to making dolmades:
Ingredients:
- Grape leaves 1 jar (about 50 leaves)
- 1 cup rice (short-grain or medium-grain)
- 1 large onion, finely chopped
- 1/2 cup olive oil
- 1/4 cup fresh dill, finely chopped
- 1/4 cup fresh mint, finely chopped
- 1/4 cup pine nuts (optional)
- 1/4 cup currants (optional)
- Juice of 2 lemons
- Salt and pepper to taste
- Water or vegetable broth
Instructions:
1. Preparing the Grape Leaves:
- Rinse the leaves: If you’re using jarred grape leaves, remove them from the jar and gently rinse under cold water to remove excess brine.
- Blanch the leaves: Bring a pot of water to a boil, then add the grape leaves and blanch them for 2-3 minutes. Drain and set aside.
2. Preparing the Filling:
- Cook the onions: Heat half of the olive oil in a pan over medium heat. Include chopped onions and sauté until they become translucent and soft.
- Add rice and herbs: Add the rice to the pan and stir for a couple of minutes until it’s coated with oil and slightly toasted. Then, add the chopped dill, mint, pine nuts, and currants (if using).
- Season and simmer: Season with salt and pepper, then add about 1 cup of water or vegetable broth. Simmer until the liquid is absorbed and the rice is partially cooked (it should still be a bit firm). Take away from heat and make it cool slightly.
3. Rolling the Dolmades:
- Lay out the leaf: Place a grape leaf on a flat surface, vein side up. Facing down the shiny side.
- Add filling: Place a small amount of filling (about 1 teaspoon to 1 tablespoon, depending on the size of the leaf) near the stem end of the leaf.
- Fold and roll: Fold the sides of the leaf over the filling, then roll it up tightly from the stem end to the tip, creating a small, cigar-shaped roll. Replication with the remaining leaves and filling.
4. Cooking the Dolmades:
- Layer in a pot: Place a few unused or torn grape leaves on the bottom of a large pot to prevent sticking. Then, arrange the dolmades seam side down, in tight layers on top.
- Add liquid: Drizzle the remaining olive oil and lemon juice over the dolmades. Add enough water or vegetable broth to just cover them.
- Weigh them down: Place a heatproof plate on top of the dolmades to keep them submerged during cooking.
- Simmer: Cover the pot and simmer on low heat for about 40-50 minutes, or until the rice is fully cooked and the leaves are tender.
5. Serving:
- Let the dolmades cool slightly before serving. They can be served warm or at room temperature, often with a side of Greek yogurt or a squeeze of fresh lemon juice.
Enjoy your delicious homemade dolmades!
