Dolmas with Rice and Fresh Herbs
Ingredients
- 200 gWhite rice (dry)
- 2 pcOnion (finely chopped)
- 1 tbspDill (chopped)
- 1 tbspFlat-leaf parsley (chopped)
- 1 tbspMint (chopped)
- 2 pcCitrus limon (L.) Burm. f. (juiced)
- 100 mlExtra virgin olive oil
- 250 mlMineral water
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 40 pcGrape leaves (brined or fresh)
Method
Deep green bites with a thin skin that offers a slight resistance. The rice center is creamy, infused with the anise-like scent of dill and fresh mint, balanced by a sharp citrus finish.
- 1
Sweat the chopped onions in olive oil until translucent. Add the dry white rice and stir to coat it in oil without browning.
- 2
Off the heat, stir in the chopped dill, parsley, and mint. Season with grey sea salt and pepper. The rice should remain raw at this stage.
- 3
Rinse the grape leaves thoroughly in cold water. Pat them dry gently to avoid tearing.
- 4
Lay a leaf flat, veins facing you. Place a small spoonful of filling in the center. Fold the sides inward and roll towards the tip. Tighten without breaking the leaf.
- 5
Pack the dolmas tightly in a pan. Pour in the mineral water, lemon juice, and remaining oil. Place a heavy plate over the dolmas to keep them submerged. Simmer on low heat until all liquid is absorbed.
Frequently asked questions
How do you get this dish right?
- Don't roll them too tight as the rice will expand and might burst the leaf.
- Let the dolmas cool in the pan so they reabsorb the oil and stay glossy.
How long does this dish keep?
Store for up to 4 days in the refrigerator in an airtight container. They taste even better after 24 hours.
