Greek Dolmades
Ingredients
- ¼ cup extra virgin olive oil, divided in half
- 1 medium onion, chopped
- salt, to taste
- ⅔ cup [85 g] pine nuts
- ½ cup [20 g] chopped parsley leaves
- ¾ cup [20 g] chopped fresh mint leaves
- ½ cup [20 g] chopped dill fronds
- 2 Tbsp crumbled dried mint*
- 1½ tsp black pepper
- 2 cups [400 g] uncooked medium grain rice, soaked for 30 minutes and rinsed
- 1 large clove garlic, crushed through a press
- 2½ cups [590 g] vegetable stock or water
- ½ cup [120 g] lemon juice
- 1 lemon, sliced thinly into about 10 rounds
- 70–90 grape leaves [350 g], prepped for rolling**
Instructions
- Heat a skillet over medium heat for a couple minutes, then add 2 tablespoons olive oil, followed by the onion and salt to taste (about ¼ teaspoon). Cook for 7-8 minutes, stirring occasionally, until they’ve softened and become translucent. Add the pine nuts, and continue to cook for 5 more minutes, stirring frequently. Remove the onions and pine nuts to a large mixing bowl.
- To the large mixing bowl, add the parsley, fresh mint, dill, dried mint, black pepper, strained medium grain rice, garlic, salt to taste (about 1 teaspoon), and the other 2 tablespoons olive oil. Mix together until it’s very evenly distributed.
- Combine the stock and lemon juice, and season to taste (this will depend on how salty your stock is. Also taste the grape leaves to see how salty they are—you may not need any salt, and should use water instead of stock if the leaves are very salty).
- Line the bottom of a 3 1/2 to 4 quart dutch oven with the lemon slices.
- Roll*** the grape leaves snugly, but careful not to wrap them too tightly. Build the pot into even layers, and make sure the whole thing is snug.
- Microwave the liquid until it’s hot (or heat it on the stove, but in either case, do not let it boil), then pour it over the grape leaves. It should come just up to the tops. Set over medium-high heat, cover with an upside-down heat-proof plate, and allow it about 5 to 10 minutes to come to a full simmer. Once it’s simmering, reduce the heat to medium, cover with a lid, and continue to cook over medium heat for 5 minutes. After those 5 minutes, the whole thing will be heated through, and you should gradually reduce heat to low while you cook covered for another 30 minutes (35 minutes total). As it cooks, bubbles should break the surface at a bare simmer.
- Once the dolmades are done cooking, remove from heat and let it sit covered for 30 minutes to coast and cool slightly. Once it’s rested, remove the lid, remove the plate with tongs, and enjoy.
Notes
* If you do not have dried mint, you can omit it and add more fresh mint and/or extra dill or parsley.
**To prep the leaves, start by blanching jarred grape leaves in simmering water for 3 minutes. Trim the stems and stack them with the dull, veiny side-up for easy rolling later on.
*** To roll: 1) Place the filling in the center of the leaf. 2) Fold up the bottom. 3) Fold in the sides. 4) Tuck in the jagged edges on the loose part of the leaf. 5) Roll away from yourself.
Find it online: https://cardamomandtea.com/45654/greek-dolmades/