Dolmades (Stuffed Grape Leaves)

1. 1

   Heat 1/4 cup oil in a large frying pan. Saute onions, pine nuts and garlic, stirring, until onions are soft and pine nuts are lightly browned. Add rice and cook, stirring, for 1 min. Add herbs, raisins, lemon juice and remaining oil. Remove from heat.

2. 2

   Line a large Dutch oven with 10 grape leaves. Reserve 3-4 leaves then trim stems off remaining. Fill each with 1 tbsp rice mixture and roll up tightly to enclose filling. Pack rolls in Dutch oven, in a single layer. Arrange lemon slices over top then cover with reserved grape leaves. Weigh rolls down with a heatproof plate to prevent them from moving. Pour 3 cups water over rolls. Bring to a boil, reduce heat and simmer gently, covered, for about 1 hour, or until rice is cooked.

3. 3

   Serve at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.