Stuffed Grape Leaves with Rice and Herbs (Dolmades)
 
Prep time
Cook time
Total time
 
A delicious appetizer of grape leaves stuffed with rice and aromatics
Author:
Recipe type: Appetizer
Cuisine: Greek
Ingredients
  • 16 oz. bottle of grape leaves, rinsed, drained and unrolled
  • 3⁄4 cup extra-virgin olive oil
  • 6 med. scallions, minced
  • 1 lrg. yellow onion, minced
  • 1 cup long-grain rice
  • ¼ cup water
  • ½ tsp. sea salt
  • ¼ tsp. freshly ground black pepper
  • 3 TBSP. fresh dill, minced
  • 3 TBSP. fresh parsley, minced
  • 1 med. lemon (the juice only)
Instructions
  1. Bring a large pot of water to a simmer. Rinse well the grape leaves under running water. Add them to the hot water a few at a time, and blanch them stirring gently for 4-5 minutes or until pliable. Drain leaves and place them on a clean towel to cool. Trim the hard stems and any hard veins from the leaves, set them on paper towels to dry while you prepare the filling.
  2. To a skillet add ½ cup of the olive oil and lightly sauté the onion and scallions under medium heat. Add the rice and sauté for 3 minutes, stirring to coat. Add the water and cook the rice for 5 minutes more, or until all the liquid is absorbed. Mix in the dill, parsley, salt & pepper and remove from heat. Allow the mixture cool.
  3. Cover the bottom of a 5-qt. pot with 3-4 large grape leaves. Choosing the smaller (and most tender) leaves, place a few of them on a work surface, with the stem side facing up. Working with one grape leaf at a time, place about a scant tablespoon or less of the rice mixture near the stem end of the leaf. Fold the stem end over the filling and then fold the right and left sides over the top. Roll to create a tight cylinder - it should be snug but not overly tight as it will expand as the rice cooks. Transfer each stuffed grape leaf, seam side down, to the pot. Repeat with remaining grape leaves and rice mixture, fitting each one snugly in the bottom of the saucepan.
  4. Whisk remaining oil, lemon juice, and 1 cup of warm water in a medium bowl, sprinkle with some salt and pour carefully over the stuffed grape leaves. Cover stuffed leaves with an inverted heatproof plate to keep them submerged; bring liquid to a boil. Reduce heat to medium-low and simmer until the grape leaves are tender and the rice filling is cooked through, about 40-50 minutes. Remove plate and transfer stuffed leaves to a serving dish; pour some of the cooking liquid over the top and serve at room temperature. Plain yogurt or tzatziki goes well alongside this classic dish.
Notes
Grape leaves in jars are packed in brine and can be a bit tough and sour. Blanching them is very important and it results in tender, palatable leaves, ready to roll.

You can put the unused blanched grape leaves in a sealed plastic bag and store in the refrigerator for a few days of in the freezer. Thaw overnight in the fridge before using again.
Recipe by Marilena's Kitchen at https://marilenaskitchen.com/stuffed-grape-leaves-with-rice-and-herbs-dolmades/