Dolmathakia (Stuffed Grape Leaves With Rice and Herbs)
These delicate vegetarian appetizers feature grape leaves filled with a savory mixture of rice, pine nuts, and fresh herbs, perfect served chilled or at room temperature.
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Instructions
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Start boiling water.
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Rinse grape leaves thoroughly, then boil them for 3-5 minutes to soften; remove from water and set aside.
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Heat 1/2 cup olive oil in a large skillet over medium-high heat, then sauté onions until translucent, about 5 minutes.
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Stir in rice, parsley, dill, pine nuts, mint, salt, and pepper.
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Remove skillet from heat, stir in lemon juice, and allow the filling to cool for 10 minutes.
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Line the bottom of a heavy saucepan with 2-3 torn grape leaves.
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To roll, place a leaf underside up with the stem towards you; cut out the stem and overlap the bottom two leaf sections towards the center.
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Place a tablespoon of filling above the stem, then fold the bottom over, fold the sides inward, and roll the packet tightly towards the top.
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Arrange the rolled leaves in layers, seam-side down, in the saucepan.
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Pour the remaining 1/2 cup olive oil over the rolls, then add enough water to cover them by 1 inch.
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Place an inverted heatproof plate on top of the rolls to keep them submerged.
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Cover the saucepan, bring to a boil, then reduce heat and simmer for 45 minutes to 1 hour until the leaves are tender and the rice is cooked.