Dolmades – Stuffed Grape Leaves

Classic Mediterranean rice-stuffed grape leaves with dill, parsley and pine nuts, slowly simmered in olive oil and lemon. Serve warm or at room temperature with yogurt or tzatziki.

Ingredients

• 1 jar grape leaves (about 30 leaves), rinsed
• 200 g rice
• 1 onion, finely chopped
• 30 g pine nuts
• 30 g currants or raisins (optional)
• 1 bunch dill, chopped
• 1 bunch parsley, chopped
• 100 ml olive oil
• Juice of 2 lemons
• Salt and pepper

Method

1. 1
   Sauté onion in olive oil until soft. Add rice and pine nuts; cook a few minutes. Add a little water and cook rice until half-done. Stir in dill, parsley and raisins. Season.
2. 2
   Place a grape leaf shiny side down. Spoon filling near the stem end, fold in sides and roll tightly.
3. 3
   Pack rolls snugly in a pot. Drizzle with olive oil and lemon juice; add water to almost cover.
4. 4
   Weight with a plate and simmer on low heat about 45 minutes until rice is cooked. Serve warm.