Dolmades – Stuffed Grape Leaves

Greek Dolmades (Stuffed Grape Leaves)

Yield: 30 Small Dolmades

Ingredients

250 g (8 oz) vine leaves, tender

1 small fennel bulb

2 bunches scallions

1 onion, large

2 cloves garlic, minced

250 ml olive oil (1 ¼ cup)

400 g Carolina rice (long grain white rice is fine) (2 cups)

400 g water or broth (2 cups)

½ bunch cilantro

½ bunch dill

1 bunch mint

Zest of 1 lime

Kosher salt

Fresh cracked black pepper

4-5 slices lemon

1/8 cup lemon juice

Method

1. Remove the grape leaves from the jar or bag, transfer to a strainer and wash with plenty of cold water and allow them to drain before using.
2. In a medium saute pan add fennel, scallion, onion and garlic along with ½ the olive oil (125 ml).
3. Sauté for 10-15 minutes, until they soften and caramelize and shrink in volume.
4. Add the rice and sauté for 2 minutes.
5. Add the water and stir. Lower heat and simmer for about 5 minutes, until the rice soaks up the water.
6. When ready, remove from heat and set it aside to rest for at least 10 minutes.
7. Add the cilantro, dill, mint, lime zest, salt and pepper. Stir to combine.

Assembly Method

1. Spread several vine leaves, lemon wedges and lemon juice on the bottom of a dutch oven or deep skillet. Use any broken or ripped leaves.
2. Place a vine leaf in the palm of your hand or on a cutting board (veins facing up and shiny side down).
3. Add 1 tablespoon of filling in the center, fold the sides of the vine leaf inward and roll to complete.
4. Do not roll too tightly as the rice needs room to expand.
5. Transfer to the pot, placing the stuffed vine leaves in a row, one next to the other.
6. Repeat the same process for all the vine leaves.
7. When the first layer has been added, continue with a second and third, if needed until they are all done.
8. Add the remaining olive oil and cover the stuffed vine leaves with a plate. This is done so that they don’t fall apart while cooking.
9. Add the warm or hot water, until they are completely covered.
10. Simmer for about 40-50 minutes until the rice is done and the vine leaves are tender.
11. When ready, remove from heat and set them aside to cool in the pot.

Enjoy warm, hot or cold!