Greek Dolmades (Stuffed Grape Leaves)

Ingredients:

• 1 jar grape leaves (about 60 leaves), rinsed and drained

• 1 cup long-grain rice

• 1 large onion, finely chopped

• 1/2 cup fresh dill, chopped

• 1/2 cup fresh parsley, chopped

• 1/4 cup fresh mint, chopped (optional)

• 1/4 cup pine nuts (optional)

• 1/3 cup olive oil

• Juice of 2 lemons

• Salt and black pepper to taste

• 2 cups water or vegetable broth

Instructions::

1. Prepare the Filling:

   • Heat 2 tablespoons of olive oil in a pan over medium heat.

   • Sauté the chopped onion until soft and translucent.

   • Add the rice and stir for 2–3 minutes.

   • Mix in the dill, parsley, mint (if using), pine nuts, salt, and pepper.

   • Add 1 cup of water or broth, cover, and simmer for 10 minutes until the rice is partially cooked. Remove from heat and let it cool slightly.

2. Prepare the Grape Leaves:

   • Carefully separate the leaves and trim any tough stems.

   • Place a leaf shiny side down on a flat surface.

3. Stuff the Leaves:

   • Place about 1 teaspoon to 1 tablespoon (depending on leaf size) of rice filling near the stem end of the leaf.

   • Fold the sides over the filling and roll tightly from the stem end toward the tip.

4. Cook the Dolmades:

   • Line the bottom of a large pot with unused grape leaves to prevent sticking.

   • Arrange the stuffed leaves seam-side down, packed closely in layers.

   • Drizzle with remaining olive oil and lemon juice.

   • Add enough water or broth to just cover the dolmades.

   • Place a heatproof plate on top to keep them from unrolling.

   • Cover the pot and simmer gently for 40–50 minutes until the leaves are tender and the rice is fully cooked.

5. Serve:

   • Let them cool to room temperature or serve slightly warm.

   • Optionally, drizzle with extra lemon juice before serving.