Joe Roshkovsky
Greek Dolmades: Delightful Grape Leaves Stuffed with Rice and Herbs
Dolmades are a classic Greek dish that offers a burst of Mediterranean flavor in every bite. Grape leaves are filled with a savory mixture of rice, fresh herbs, and occasionally meat, then rolled and cooked to perfection. These little parcels are usually served as appetizers or part of a mezze platter.
Ingredients:
– 50 grape leaves (fresh or preserved in brine)
– 1 cup rice (short grain or medium grain)
– 1 large onion, finely chopped
– 1/4 cup fresh dill, chopped
– 1/4 cup fresh mint, chopped
– 1/4 cup fresh parsley, chopped
– 1/4 cup pine nuts (optional)
– 1/4 cup currants (optional)
– 1/2 cup olive oil
– 1 lemon, juiced
– Salt and pepper to taste
– 2-3 cups vegetable broth or water
Instructions:
1. Prepare the grape leaves: If using fresh grape leaves, blanch them in boiling water for 2-3 minutes, then place them in a bowl of cold water. If using preserved grape leaves, rinse them thoroughly to remove excess salt.
2. Make the stuffing: In a large skillet, heat half of the olive oil over medium heat. Add the chopped onions and cook until they become translucent. Add the rice and stir well to coat each grain with oil. Cook for about 5 minutes, stirring frequently.
3. Add the herbs and extras: Mix in the dill, mint, parsley, pine nuts (if using), and currants (if using). Season with salt and pepper. Remove from heat and allow the mixture to cool slightly.
4. Stuff the leaves: Lay each grape leaf flat, shiny side down. Place about 1 teaspoon to 1 tablespoon of the rice mixture (depending on the size of the leaf) near the stem end of the leaf. Fold the stem end over the stuffing, then fold in the sides, and roll up tightly but not too tightly as the rice will expand during cooking.
5. Assemble and cook: Line the bottom of a large, heavy pot with a few unstuffed grape leaves to prevent sticking. Arrange the stuffed grape leaves in the pot, seam side down, packing them closely together in layers. Pour the remaining olive oil and lemon juice over the top.
6. Add broth: Pour enough vegetable broth or water over the leaves to just cover them. Place a heavy, heat-proof plate on top of the rolls to keep them submerged during cooking.
7. Simmer: Bring to a gentle simmer over medium heat. Reduce the heat to low, cover the pot, and cook for about 45-60 minutes, or until the rice is tender and the leaves are soft.
8. Serve: Allow the dolmades to cool slightly before serving. They can be served warm or at room temperature, often garnished with lemon wedges and a drizzle of olive oil.
Enjoy these Greek Dolmades as part of a mezze platter, or as a delightful appetizer before a Mediterranean meal!
