Greek
Dolmades
Tender grape leaves rolled around lemony herb rice with pine nuts, currants, dill, mint, and a glossy olive-oil finish.
8 servings · 55 minutes prep · 65 minutes cook
Ingredients
Main
- 1 jar grape leaves in brine, about 60 leaves
- 1 1/2 cups short-grain rice, rinsed
- 1/2 cup extra-virgin olive oil, divided
- 2 large yellow onions, finely chopped
- 6 scallions, thinly sliced
- 1 cup chopped dill
- 1/2 cup chopped mint
- 1/2 cup chopped flat-leaf parsley
- 1/3 cup pine nuts
- 1/3 cup currants
- 2 tsp kosher salt
- 1 tsp black pepper
- 3/4 cup fresh lemon juice, divided
- 2 cups water
Directions
Method
- Rinse the grape leaves well. Blanch them in the water for 2 minutes, drain, and separate. Line a heavy pot with torn or tough leaves.
- Cook the yellow onions and scallions in 1/4 cup olive oil until soft, 10 minutes. Stir in the rice and cook for 2 minutes.
- Add the dill, mint, parsley, pine nuts, currants, salt, pepper, and 1/4 cup lemon juice. Cool for 15 minutes.
- Place each leaf vein side up. Add 1 tbsp filling near the stem, fold the sides inward, and roll snugly but not tightly.
- Pack the rolls seam side down in tight layers. Add the remaining 1/4 cup olive oil, remaining 1/2 cup lemon juice, and the remaining water.
- Set a heatproof plate directly on the dolmades. Cover and simmer until the rice is tender, 55-65 minutes.
- Cool in the pot for at least 30 minutes before serving.
