Dolmadakia

Tender grape leaf rolls tightly wrapped around soft rice infused with fresh herbs and lemon. The olive oil coats the palate and the rice remains cohesive without being mushy.

• Prep time: 45 min
• Cook time: 50 min
• Difficulty: Medium
• Calories: 485
• Protein: 7 g
• Carbs: 49 g
• Fat: 27 g

Ingredients

• 166.7 g White rice ( rinsed )
• 1.3 piece Onion ( finely chopped )
• 0.7 tbsp Dill ( minced )
• 0.7 tbsp Parsley ( minced )
• 0.7 tbsp Mint ( minced )
• 1.3 piece Citrus limon (L.) Burm. f. ( juiced )
• 100 ml Extra virgin olive oil
• 0.7 pinch Fleur de sel
• 0.7 pinch Black pepper ground
• 33.3 piece Grape leaves ( rinsed and drained )

Instructions

1. Preparing the filling

   Finely chop the onions and mince the dill, parsley, and mint. In a sauté pan, sweat the onions with some olive oil until translucent.

2. Toasting the rice

   Add the white rice to the pan. Stir until the grains become glossy. Pour in 200 ml of water and let it absorb over low heat. The rice should be half-cooked.

3. Seasoning

   Off the heat, stir in the minced herbs, fleur de sel, and black pepper. Mix so the aromas release in the residual heat.

4. Rolling

   Lay a grape leaf flat, veins facing you. Place a small spoonful of filling at the base. Fold in the sides and roll without squeezing too hard: the rice will expand.

5. Slow cooking

   Line the bottom of a pot with damaged leaves. Arrange the dolmas tightly against each other. Drizzle with the remaining oil, lemon juice, and water to cover. Place a plate on top to keep them submerged.

Chef's tips

• Do not roll too tightly; the rice expands during cooking and could tear the leaf.
• Let the dolmas cool in their cooking liquid to keep them glossy.

Storage

Store for up to 4 days in the refrigerator in an airtight container, covered in their juices.