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1
This recipe is not difficult but takes some time to make.
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Drain the grape leaves and put them in a large heat-proof bowl.
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Pour just enough boiling water over the leaves to cover and let them soak for about 20 minutes.
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4
Drain and rinse under cold water.
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In the meantime, heat 1/4 cup of olive oil in a medium skillet.
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Add onions and cook until tender, about 5 minutes.
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Remove the skillet from heat and add rice, mint, lemon zest, salt to taste and pine nuts.
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Mix thoroughly; making sure the rice is well-coated with oil.
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9
To fill the leaves, spread out one grape leaf in front of you, vein side up and stem end toward you. Place ~2 teaspoons of the rice mixture in the center, fold stem end over the filling, bring the sides of the leaf towards the center and roll tightly, forming a cylinder.
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10
Repeat until all the filling in the dolmas recipe is used.
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11
Place dolmas close together and seam side down in a large skillet, in a single layer, if possible. If not, separate the layers with extra grape leaves.
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Drizzle the lemon juice and the remaining olive oil over the dolmas and add boiling water to cover.
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Cover the pan tightly and simmer for 1 hour.
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14
Let the parcels cool in the liquid, then transfer to a serving platter. Serve at room temperature.
