Dolmades (stuffed grape leaves)

Rachel Burbank

By
@rmburbank

Love rolled grape leaves


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Rating:

Ingredients

2 bunch
green onions, chopped, including green tops
1 tsp
salt
1/2 c
olive oil
1 tsp
dill
8 oz
jar grape leaves
2/3 c
uncooked rice
1 tsp
mint, chopped
1/2 c
parsley, chopped
1 c
boiling chicken broth
2
lemons, juiced

Directions Step-By-Step

1
Saute onions in oil until limp. Remove from heat. Add rice, salt, olive oil, mint, dill, parsley and juice from 1 and 1/2 lemons. Wash grape leaves thoroughly to remove all brine. Separate leaves carefully. Cut off thick stem and place top side of leaf down. Place 1 tbsp filling on underside of leaf.
2
Starting at base, fold up and fold in sides, rolling towards point. Arrange in layers in dutch oven. Drizzle with olive oil, weigh down dolmades with a heavy plate. Add chicken broth to reach just above plate.
3
Bring to boil quickly, lower heat and simmer 45 minutes. Add juice of 1/2 lemon when done or if your like me you can add more lemon juice. Serve cold.

About this Recipe

Course/Dish: Other Side Dishes