ssherie_
Active member
It has taken me a long time to get vegetarian dolmades to the point where I enjoy them. Here is my recipe. It uses a lot of oil, so strict fasters shouldn't eat them. But most people aren't super strict so I would even say these are good for lent!
Ingredients:
- 1 jar of grape leaves (about 60-70 leaves)
- 1 cup short-grain rice
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup chopped fresh dill
- 1/2 cup chopped fresh mint
- 1/2 cup chopped fresh parsley
- 1/4 cup olive oil, plus extra for drizzling
- Juice of 2 lemons
- Salt and pepper to taste
- Water
Instructions:
- Prepare the Grape Leaves:
- If using grape leaves preserved in brine, rinse them well under cold water to remove excess salt. If using fresh grape leaves, blanch them in boiling water for about 1 minute, then drain and rinse with cold water. Trim off any stems.
- Prepare the Filling:
- In a large bowl, combine the rice, chopped onion, minced garlic, chopped dill, chopped mint, chopped parsley, olive oil, lemon juice, salt, and pepper. Mix well to combine.
- Fill and Roll the Grape Leaves:
- Place a grape leaf flat on a clean work surface, shiny side down, with the stem end facing you. Spoon about 1 tablespoon of the rice filling onto the center of the leaf, near the stem end.
- Fold the bottom of the leaf over the filling, then fold in the sides, and roll tightly into a small cylinder.
- Repeat with the remaining grape leaves and filling, arranging the rolled dolmades seam-side down in a large pot or deep skillet, packing them snugly together.
- Cook the Dolmades:
- Once all the dolmades are rolled and packed in the pot, drizzle with a little olive oil and lemon juice.
- Pour enough water into the pot to just cover the dolmades.
- Place a heatproof plate or lid directly on top of the dolmades to keep them submerged during cooking.
- Bring the water to a boil over medium-high heat, then reduce the heat to low, cover the pot, and simmer gently for about 45-60 minutes, or until the rice is cooked and the grape leaves are tender.