Dolmathes (Stuffed Grape Leaves)

Recipe by evelynathens
READY IN: 2hrs 15mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Saute onions in ½ cup olive oil until translucent.
  • Wash and drain rice well and add to onion along with 1 cup of water.
  • Cook for 10 minutes.
  • Add herbs, pine nuts, currants and salt and white pepper to taste.
  • Set aside to cool.
  • Prep leaves by rinsing well under running water and blanch in boiling water for 2-3 minutes.
  • Cut off any tough stems by cutting a V around the stem, and discarding stem.
  • Place 1 leaf on flat surface, shiny side down, add 1 teaspoon of filling and roll LOOSELY (as for a tiny eggroll, tucking in sides first and then rolling up), as rice will expand during cooking.
  • Place seam side down on bottom of large saucepan which has been covered with a layer of thicker grape leaves (rejects from your jar – they may be very thick, therefore, not tender or torn and not suitable for being used as a wrapper- these protect the dolmathes from scorching).
  • Repeat each grape leaf in same manner until all are used, packing them in tight- one next to the other- seam side down.
  • Add 1 1/2- 2 cups water, dash salt, 3/4 cup olive oil and the juice of 1 lemon (enough liquid to just cover the dolmathes).
  • Cover with a heavy plate to keep dolmathes immersed in liquid, and simmer for 45 minutes, or until rice is cooked.
  • Serve cold or at room temperature as a'meze'.
  • Nice served with a squeeze of lemon and/or a dollop of greek yogurt on top.
  • For Vegan option omit the yogurt.
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