Dolmades (Ντολμάδες) — Greek Stuffed Grape Leaves with Rice and Herbs

• 60jarred grape leaves, drained (about 2 jars depending on size)
• 2000 mlwater (for rinsing and softening leaves)
• 30 mllemon juice (helps brighten and reduce brine taste)
• 60 mlextra-virgin olive oil (plus more for the pot)
• 200 gyellow onion, finely chopped
• 220 gshort-grain rice (uncooked; arborio or Greek short-grain works well)
• 20 gfresh dill, finely chopped
• 10 gfresh mint, finely chopped
• 20 gfresh parsley, finely chopped
• 60 gscallions, finely sliced
• 25 gpine nuts (optional but traditional in many homes)
• 1 tspground black pepper
• 1.25 tspfine salt (reduce to 1 tsp if leaves are very salty)
• 2 tsplemon zest
• 600 mlvegetable stock (or water)
• 1lemon, sliced (optional, adds aroma and prevents sticking)
• 180 gGreek yogurt (optional)

Instructions

1. 1

   Rinse the grape leaves under cool running water for 30 seconds to remove excess brine. Bring 2000 ml water to a boil, add 30 ml lemon juice, then blanch the leaves for 2 minutes to soften and mellow their saltiness.

2. 2

   Drain the leaves well and spread them on a tray, vein-side up, so they cool and separate easily. Set aside any torn leaves to use as a protective lining for the pot later, because they prevent sticking and scorching.

3. 3

   Heat 60 ml olive oil in a skillet over medium heat and cook the chopped onion for 6 minutes until translucent but not browned. Stir in the rice and cook for 2 minutes, coating the grains in oil so the filling stays fragrant and cohesive.

4. 4

   Add dill, mint, parsley, scallions, pine nuts, black pepper, salt, and lemon zest, and stir for 30 seconds to bloom the aromatics. Add 120 ml of the stock (taken from the 600 ml total) and simmer for 5 minutes, then remove from heat; the rice should be partially cooked and still firm.

5. 5

   Set up a rolling station with the leaves, filling, and a small bowl of water to wet your fingertips. Place one leaf shiny-side down and vein-side up, trim any thick stem nub if needed, then place 1 heaped tablespoon (about 18 g) filling near the base.

6. 6

   Fold the bottom of the leaf up over the filling, fold in the sides, and roll into a tight cylinder about the thickness of your thumb. Keep the roll snug but not compressed, because the rice will expand during cooking and needs a little room.

7. 7

   Line the bottom of a wide pot with the reserved torn leaves and the lemon slices to create a cushion. Arrange the dolmades seam-side down in tight concentric circles, packing them closely so they don’t unravel while simmering.

8. 8

   Whisk together the remaining stock (about 480 ml), 60 ml lemon juice, and 30 ml olive oil, then pour it over the dolmades. Place a heatproof plate on top as a weight, then bring the pot to a gentle simmer over medium heat for 5 minutes.

9. 9

   Reduce heat to low, cover, and cook for 40 minutes until the rice is tender and most of the liquid is absorbed. Turn off the heat and rest the dolmades, covered, for 10 minutes so they set and finish absorbing steam evenly.

10. 10

    Cool to warm or room temperature before serving, because the flavor of herbs and olive oil becomes more pronounced as they settle. Serve with 180 g Greek yogurt and extra lemon wedges if you like, and spoon a little cooking liquid over the top for shine.