Greek-Style Stuffed Grape Leaves (Dolmades)

Ingredients

• 200 g long-grain rice
• 300 g pickled grape leaves
• 4 tbsp raisins
• 200 g onions
• 0.5 bunch Parsley
• 0.5 bunch dill
• 2 sprigs Mint
• 5 tbsp olive oil
• 4 tbsp pine nuts
• 1 lemon
• Salt
• Pepper
• 1 tsp piment powder

Instructions

1. 1.

   Wash the rice and place it in a pot. Cover with water and parboil for about 15 minutes.

2. 2.

   Briefly immerse the grape leaves in boiling water, then lay them on a kitchen towel to drain and cut off the stems.

3. 3.

   Drain the rice and transfer it to a large bowl. Soak the raisins in lukewarm water. Peel and finely dice the onions. Wash the herbs, shake dry, pluck the leaves and finely chop them.

4. 4.

   Add the drained raisins, herbs, and onions to the rice. Add the pine nuts, half of the lemon juice, and 2 tbsp olive oil; mix well. Season with salt, pepper, and piment.

5. 5.

   For each leaf, place about one tablespoon of filling on it, fold in the edges, and roll from the stem end toward the tip. Continue until all leaves are filled this way.

6. 6.

   Arrange the rolls tightly side by side in a pot, drizzle with the remaining lemon juice and olive oil. Press them down with an inverted plate and pour enough hot water to cover them. Simmer over low heat for about 1 hour, then let cool in the pot. Lift the rolls from the liquid, drain, and serve with lemon slices.