Stuffed grape leaves
Ingredients
- 166.7 gWhite rice (rinsed)
- 1.3 pcOnion (finely chopped)
- 0.7 tbspDill (minced)
- 0.7 tbspParsley (minced)
- 0.7 tbspMint (minced)
- 1.3 pcCitrus limon (L.) Burm. f. (juiced)
- 100 mlExtra virgin olive oil
- 0.7 pinchFleur de sel
- 0.7 pinchBlack pepper ground
- 33.3 pcGrape leaves (rinsed and drained)
Method
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.
- 1
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
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
Off the heat, stir in the minced herbs, fleur de sel, and black pepper. Mix so the aromas release in the residual heat.
- 4
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Store for up to 4 days in the refrigerator in an airtight container, covered in their juices.
