-
1
If using fresh grape leaves, prepare an ice water bath by filling a bowl halfway with ice and water and set aside.
-
2
Bring a medium pot of water to a rolling boil over high heat, add grape leaves, and cook until leaves are tender but still hold their shape, about 5 to 10 minutes (depending upon the size of the leaves).
-
3
Remove grape leaves from the water and submerge them in the ice water bath.
-
4
Drain.
-
5
If using jarred grape leaves, place leaves in a strainer and discard the liquid.
-
6
Carefully separate the leaves, rinse with cold water, and let drain.
-
7
Meanwhile, combine beef, onion, rice, 4 tablespoons of the olive oil, parsley, mint, salt, and pepper in a medium bowl and mix until thoroughly combined.
-
8
Lay out one grape leaf and remove the tough stem.
-
9
Place about 1 tablespoon (or less, depending upon the size of the leaf) of filling in the center.
-
10
Carefully fold the top and sides of the leaf over the filling.
-
11
Roll tightly into a cylinder (it should look like a miniature football) and place in a large saucepan.
-
12
Repeat with remaining leaves and filling, arranging dolmathes side by side until the bottom of the pan is completely covered.
-
13
Continue layering dolmathes until they are all in the pan.
-
14
Place chicken broth in a small saucepan and bring just to a boil over medium-high heat.
-
15
Pour broth over dolmathes, along with remaining 2 tablespoons olive oil.
-
16
Bring to a simmer over medium heat, about 6 minutes.
-
17
Reduce heat to low and simmer until rice and beef are cooked though, about 20 minutes.
-
18
Remove dolmathes to a serving platter.
-
19
Strain and measure remaining cooking liquid, reserving 1 cup to make the avgolemono sauce.
-
20
Cover dolmathes loosely with foil to keep warm.
-
21
Wipe out the saucepan used to cook the dolmathes and set aside.
-
22
In a stand mixer fitted with the whisk attachment, beat eggs on high until they are light yellow and foamy, about 2 minutes.
-
23
Add lemon juice in a steady stream and continue beating for 1 minute more.
-
24
Add reserved dolmathes cooking liquid in a steady stream and whip for 1 minute to incorporate.
-
25
Pour sauce into the saucepan used to cook the dolmathes.
-
26
Heat, whisking constantly, over low heat until sauce is steaming (do not let it come to a boil), about 3 minutes.
-
27
Season with salt to taste.
-
28
Discard any liquid that has accumulated on the platter of dolmathes.
-
29
Pour sauce over warm dolmathes or serve on the side.
