Dolmades

Ντολμάδες · Dolmádes

Ingredients11

• grape leaves in brine40
• short-grain rice200 g
• onion1
• extra-virgin olive oil120 ml
• fresh dill30 g
• fresh mint15 g
• fresh flat-leaf parsley20 g
• lemon2
• salt1 tsp
• black pepper1/2 tsp
• water400 ml

Method

1. Rinse the grape leaves well, then blanch them briefly in boiling water and drain.
2. Finely chop the onion and sauté it in half the olive oil until soft.
3. Stir in the rice, chopped dill, mint and parsley, salt, pepper and the juice of one lemon, then take the pan off the heat.
4. Lay a leaf shiny side down, place a spoonful of filling near the stem end, fold in the sides and roll tightly.
5. Pack the rolls seam-side down in a pot, drizzle with the remaining oil and the juice of the second lemon, and add the water.
6. Cover with a plate to keep them submerged and simmer gently for about 45 minutes until the rice is tender and the liquid is absorbed.
7. Rest off the heat for 15 minutes, then serve warm or at room temperature.