How to make it
7 steps. Take it one step at a time.
Rinse the grape leaves under cold water and pat them dry
Rinse the grape leaves under cold water and pat them dry. If using fresh leaves, blanch them in boiling water for 2 minutes and then refresh in cold water.
Heat half of the olive oil
In a large skillet, heat half of the olive oil (1/4 cup) over medium heat. Sauté the chopped onion until soft and translucent, about 5 minutes. Add the minced garlic and rice, and cook for another 2 minutes while stirring.
7 minRemove the skillet from heat
Remove the skillet from heat. Stir in the chopped dill, parsley, mint, salt, and black pepper. Mix well to combine.
Place one grape leaf flat
Place one grape leaf flat on a clean surface, vein side up. Place a teaspoon of the rice filling near the stem end. Fold the sides inward and roll the leaf tightly towards the tip, like a small cigar. Repeat with the remaining leaves and filling.
Line the bottom of a heavy pot
Line the bottom of a heavy pot with any torn or unused grape leaves. Arrange the stuffed dolmades in tight layers, seam side down, to prevent them from opening during cooking.
Pour the remaining 1/4 cup olive oil, lemon juice, and vegetable broth
Pour the remaining 1/4 cup olive oil, lemon juice, and vegetable broth over the dolmades. Place an inverted plate directly on top of the dolmades to keep them submerged. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 45 minutes until the rice is tender and the liquid is mostly absorbed.
45 minRemove from heat and let them cool
Remove from heat and let them cool in the pot for at least 30 minutes before serving. This allows the dolmades to firm up and absorb the remaining flavors.
30 min
A little kitchen wisdom
If using fresh grape leaves, blanch them in boiling water for 2 minutes before using. If using jarred leaves, rinse them thoroughly under cold water to remove the brine.
