Dolmas with Rice and Fresh Herbs

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.

• Prep time: 45 min
• Cook time: 50 min
• Difficulty: Medium
• Calories: 546
• Protein: 9 g
• Carbs: 60 g
• Fat: 27 g

Ingredients

• 200 g White rice ( dry )
• 2 piece Onion ( finely chopped )
• 1 tbsp Dill ( chopped )
• 1 tbsp Flat-leaf parsley ( chopped )
• 1 tbsp Mint ( chopped )
• 2 piece Citrus limon (L.) Burm. f. ( juiced )
• 100 ml Extra virgin olive oil
• 250 ml Mineral water
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 40 piece Grape leaves ( brined or fresh )

Instructions

1. Preparing the filling

   Sweat the chopped onions in olive oil until translucent. Add the dry white rice and stir to coat it in oil without browning.

2. Seasoning

   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. Preparing the leaves

   Rinse the grape leaves thoroughly in cold water. Pat them dry gently to avoid tearing.

4. Rolling

   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. Slow cooking

   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.

Chef's tips

• 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.

Storage

Store for up to 4 days in the refrigerator in an airtight container. They taste even better after 24 hours.