HAPPY NEW YEAR!! Tonight you can catch me making these gorgeous Greek morsels—Dolmades (stuffed grape leaves)!! It’s one of the most celebrated dishes in Greece and it’s easy to see why: irresistible bundles stuffed with a mixture of rice, fresh herbs, and lemon. These can be served as a main dish or as an appetizer to a larger meal.
Dolmades
- 4 tbsp olive oil, divided
- 1 cup uncooked long-grain white rice
- 1 large onion, diced
- 1 tbsp minced garlic
- 1/4 cup fresh cilantro, minced
- 2 tbsp fresh sage, minced
- 2 tbsp fresh mint, minced
- 4 cups water, divided
- 2 limes
- Salt and pepper to taste
- 30 fresh grape leaves
Prepare the grape leaves: bring a large pot of water to a boil and blanch the grape leaves for 30 seconds. Drain out the grape leaves and set on a large plate while you prepare the rice filling.
Prepare the stuffing: in a large pan set over medium heat, heat 2 tablespoons of the olive oil, and add in the rice, onion, garlic, cilantro, sage, and mint. Sauté until the rice becomes translucent and slightly golden. The herbs should also be fragrant, about 6 to 7 minutes. Stir in 2 cups of water and bring to a boil. Once boiling, immediately reduce heat and simmer for 10 to 15 minutes, or until the rice is almost cooked through. Once most of the water has been absorbed, remove the pan from the heat and cover with a lid and let it sit for 5-10 minutes. Add 2 tablespoons of lemon juice, and season with salt and pepper. Stir and set aside.
Assemble: on a clean surface, place one grape leaf with the stem facing up in the shiny side down. Place one heaping tablespoon of the rice mixture at the stem end of the leaf. Fold both sides of the leaf towards the center, then roll up from the stem to the top. Place rolled grape leaf into a large pot, seam side down. Repeat this process until your rice mixture or leaves are gone placing the stuffed leaves right next to each other with no space in between, as this keeps them from opening during cooking. Sprinkle Road grape leaves with the remaining lime juice and 2 tablespoons olive oil. Poor in the remaining 1 cup of water, Which should be just enough to cover the grape leaves. Cover the pot and cook on medium heat lower heat as necessary to keep pot at a low simmer. Make sure not to boil, which will make the grape leaves burst. Simmer for about 15 minutes. Remove from heat and let cool without cover for about 10 minutes before serving. enjoy!
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