Dolmades, also known as stuffed grape leaves, are a classic Greek dish that embodies the harmonious flavors of Mediterranean cuisine. These delightful parcels are filled with a flavorful mixture of rice, herbs, and pine nuts, creating a perfect balance of savory and tangy notes. Whether you’re looking to impress your guests or simply craving a taste of Greece at home, this recipe for Dolmades Stuffed Grape Leaves is sure to satisfy your cravings.
Ingredients:
– 1 jar of grape leaves (about 60 leaves)
– 1 cup of long-grain white rice
– 1/2 cup of pine nuts
– 1/4 cup of chopped fresh dill
– 1/4 cup of chopped fresh mint
– 1/4 cup of chopped fresh parsley
– 1/4 cup of extra-virgin olive oil
– 1/4 cup of lemon juice
– 1 teaspoon of salt
– 1/2 teaspoon of black pepper
– 2 cups of vegetable broth
Instructions:
1. Begin by gently rinsing the grape leaves under cold water to remove any excess brine. Carefully separate the leaves and place them in a colander to drain.
2. In a medium-sized bowl, combine the rice, pine nuts, fresh dill, mint, parsley, olive oil, lemon juice, salt, and black pepper. Mix everything together thoroughly to ensure the flavors are well incorporated.
3. Lay a grape leaf flat on a clean surface, shiny side down and stem side facing you. Place about a tablespoon of the rice mixture in the center of the leaf.
4. Fold the bottom of the leaf over the filling, then fold in the sides, and roll it up tightly into a little bundle. Repeat this process with the remaining grape leaves and filling mixture.
5. Once all the dolmades are rolled, place them seam side down in a large pot in a single layer. Continue stacking the dolmades on top of each other until all are tightly packed.
6. Pour the vegetable broth over the dolmades, making sure they are all submerged. Place a heavy plate on top of the dolmades to keep them from unraveling during cooking.
7. Cover the pot and bring the broth to a boil over medium heat. Once boiling, reduce the heat to low and simmer for about 45 minutes, or until the rice is cooked and the grape leaves are tender.
8. Once cooked, remove the dolmades from the pot using a slotted spoon and place them on a serving platter. Drizzle with a little extra olive oil and lemon juice before serving.
Enjoy these Dolmades Stuffed Grape Leaves warm or at room temperature as a flavorful appetizer or side dish. Their vibrant flavors and delicate texture are sure to transport you to the sunny shores of Greece with every bite. Embrace the warm hospitality of the Mediterranean with this simple and delicious recipe that is bound to become a staple in your culinary repertoire.
