Grape Leaf Rolls with Rice Filling (Dolmades)
Grape leaf rolls with rice filling is a recipe featuring fresh ingredients from the leafy vegetables category. Try this and other recipes from Spoonsparrow!
Ingredients
- 300 g pickled grape leaves
- 200 g long‑grain rice
- 200 g onions
- 5 tbsp olive oil
- 4 tbsp toasted pine nuts
- 4 tbsp currants
- Salt
- Pepper
- ½ bunch parsley
- ½ bunch dill
- 1 tsp dried mint
- 3 tbsp Lemon juice
Instructions
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1.
Bring a large pot of water to a boil, gently separate the grape leaves and parboil for about 8 minutes. Remove with a slotted spoon and drain.
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2.
Heat 3 tbsp oil in a pan, briefly sauté pine nuts and currants, then stir in rice and onions. Cook over medium heat until translucent. Add 0.75 l water, salt, and pepper; cover and simmer for about 15 minutes until almost cooked through. Rinse herbs, shake dry, finely chop, and mix into the rice.
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3.
Place grape leaves on a work surface, trim stems, and spoon 1 tsp of the rice mixture onto the wide side of each leaf. Fold the wide side over the filling, then fold the right and left sides over the center, rolling tightly toward the tip. Arrange the rolls seam‑side down in a pot, drizzle with lemon juice and 2 tbsp oil. Cover with a flipped plate to weigh them down and pour enough hot water to cover. Simmer on low heat for about an hour, then let cool in the pot. Lift from the liquid, drain, and serve.
