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1
In a large saute pan over medium high heat, heat 1/4-cup olive oil.
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2
Add the onions and saute until translucent, about 6 minutes.
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3
Add the garlic and pine nuts and saute for 2 minutes.
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4
Transfer to a large mixing bowl and allow to cool slightly.
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5
Add the rice, salt, raisins, mint and juice of 1 lemon to the bowl with the onion mixture and mix well.
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6
Set aside.
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7
Bring a medium pot of water to a simmer.
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8
Remove the grape leaves from the jar and drop them in batches of 4 or 5 into the hot water.
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9
Quickly remove them from the water and spread flat on a towel-lined work surface.
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10
Cut the stem from each grape leaf, as needed.
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11
(NOTE: Fresh grape leaves also need to be blanched for 1/2 minute.)
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12
To assemble the dolmades, place 1 grape leaf on the work surface, dull side (or underside) of the leaf up.
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13
Place 1 to 2 teaspoons of rice filling near the stem end of the leaf.
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14
Fold the stem (bottom) end up over the filling, fold the sides toward the filling in the center, then roll up the leaf into a small cylindrical package, being careful not to fold too tightly, as the rice will expand during cooking.
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15
Place the dolmades in a large Dutch oven or wide saute pan, seam side down.
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16
Combine the remaining cup of olive oil and juice of 1 lemon, and pour over the dolmades.
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17
Cover with a heavy plate or baking dish and add water to cover to the level of the plate.
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18
Bring to a boil, lower heat, and simmer for 1 hour, or until rice is tender.
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19
Serve at room temperature, with Kicked Up Tzatziki as a dipping sauce.
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20
In a medium bowl combine all the ingredients and chill for at least 1 hour to allow the flavors to marry.
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21
Combine all ingredients thoroughly and store in an airtight jar or container.
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22
Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch.
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23
Published by William and Morrow, 1993.
