Prep 40 mins
Cook 1 hr
I've had them out of a can (yuk!) now want to make them from scratch - someday, LOL. Times are just a guess on this one.
- 1 cup olive oil
- 3 large onions, chopped
- 1 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 cup rice
- 1 teaspoon dill weed
- 1⁄2 cup chopped parsley
- 6 scallions, minced (including green tops)
- 2 lemons
- 2 1⁄2 cups water
- 1 1⁄2 lbs grape leaves
- Heat olive oil in large frying pan (reserving 2 tablespoons of the oil for later use). Sauté onions with salt until transparent. Add pepper and rice, cook 10 minutes, stirring frequently. Add dill, parsley, scallions, juice of 1 lemon and 1/2 cup of the water. Cook 10 minutes or until liquid is absorbed. Correct seasoning.
- Rinse grape leaves very well; drain, separate very carefully. Place shiny side down. Put about 1 tablespoon filling on each leaf near base. Starting at base, fold over, fold in sides, then roll tightly toward tip into cigar shape.
- Line bottom of kettle with several of the imperfect leaves (to prevent sticking). Arrange rolls in kettle, side by side, in layers. Add reserved 2 tablespoons olive oil and juice of remaining lemon and 1 cup water. Weight down with heat proof plate. Simmer gently 25 minutes. Add remaining 1 cup water, simmer 25 minutes more. Cover rolls in kettle, then refrigerate. To serve, pile stuffed grape leaves on serving plate; garnish with lemon slices. Serve at room temperature.
This was my first try making these and I must say they were harder than I hoped - and easier than I feared :) Very good indeed!
Pretty well your basic dolmadakia recipe. I felt it needed more dill. Lots of onion, which is GOOD, as they are sweeter that way. I scaled this down to 10 rolls and got 18! I really think this has to do with the size of the grape leaves and I got some very small, tender ones at the market this morning.