Prep 1 hr 30 mins
Cook 45 mins
These are great as an appetizer as well as a main course. If you're going to go to the trouble of making them - why not double the batch and really have some fun?
- 453.59 g jar grape leaves, packed in brine
- 118.29 ml olive oil
- 2 large onions, finely chopped
- 4 green onions, finely chopped
- 354.88 ml long-grained converted rice
- 236.59 ml water
- 29.58 ml chopped fresh spearmint (or 1 tblsp dried, crumbled)
- 44.37 ml chopped fresh dill (don't use dried no matter what)
- 78.07 ml pine nuts, toasted
- 78.07 ml currants
- 354.88-473.18 ml water (enough to just cover dolmathes along with olive oil)
- 177.44 ml olive oil
- 1 lemon, juice of
- lemon juice, for serving at table
- Greek yogurt, for serving at table
- Saute onions in ½ cup olive oil until translucent.
- Wash and drain rice well and add to onion along with 1 cup of water.
- Cook for 10 minutes.
- Add herbs, pine nuts, currants and salt and white pepper to taste.
- Set aside to cool.
- Prep leaves by rinsing well under running water and blanch in boiling water for 2-3 minutes.
- Cut off any tough stems by cutting a V around the stem, and discarding stem.
- Place 1 leaf on flat surface, shiny side down, add 1 teaspoon of filling and roll LOOSELY (as for a tiny eggroll, tucking in sides first and then rolling up), as rice will expand during cooking.
- Place seam side down on bottom of large saucepan which has been covered with a layer of thicker grape leaves (rejects from your jar – they may be very thick, therefore, not tender or torn and not suitable for being used as a wrapper- these protect the dolmathes from scorching).
- Repeat each grape leaf in same manner until all are used, packing them in tight- one next to the other- seam side down.
- Add 1 1/2- 2 cups water, dash salt, 3/4 cup olive oil and the juice of 1 lemon (enough liquid to just cover the dolmathes).
- Cover with a heavy plate to keep dolmathes immersed in liquid, and simmer for 45 minutes, or until rice is cooked.
- Serve cold or at room temperature as a'meze'.
- Nice served with a squeeze of lemon and/or a dollop of greek yogurt on top.
- For Vegan option omit the yogurt.
I made the recipe as written and had no problems, but thought the flavor was lacking. Maybe more lemon juice, some garlic or salt. I really washed the grape leaves overnight so there was no trace of brine left. The sweet taste of the currants over powered the other favors. Tip: For getting the Grape leaves out of the jar. Drain the liquid and then use chopsticks, compressing the most centered roll as near as you can get to the bottom and pull gently.
These were wonderful!! I added extra pine nuts but didn't change anything else...EXCEPT that I didn't see the part where Evelyn says to wrap them LOOSELY. I forgot to do that, so some of mine broke open. Oh well. They were still wonderful and my SO loved them as well. Thanks for recommending these! Oh, and I served them with artichoke hearts stuffed with spinach and goat cheese and fresh mozzarella, as well as homemade tzatziki by Sue L. Also some kalamatas and feta. YUM!
These were soooo good. I also followed the recipe exactly as written but left out the pine nuts (due to personal preference). It was time consuming but well worth the effort! They make great leftovers too. I ate them the next day cold right out of the fridge.