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1
First, soak your grape leaves (soak in water for 30 minutes, drain them, pat them dry and trim the stems).
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2
Line a large saucepan with about 5 of your grape leaves (use the torn or damaged ones if you have any).
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3
Set aside.
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4
In a skillet, heat a Tablespoon of olive oil over medium heat.
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5
Add the green onions, and cook, stirring once in awhile until soft.
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6
Add pine nuts and currants and stir, let cook for about 2 minutes.
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7
Add dill, mint, salt, and rice and cook for about a minute.
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8
Add 3/4 cup of vegetable stock, lemon juice, and lemon zest.
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9
Stir and bring to a boil.
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10
Cover, reduce heat and let simmer about ten minutes.
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11
Stir in peas and turn off heat (keep covered).
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12
Lay out a grape leaf (vein side up) and place one Tablespoon of the filling into the middle of the leaf.
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13
Fold the bottom stem end up over the filling, fold in the sides and roll toward the top of the leaf.
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14
Repeat with all the remaining leaves.
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15
This is the point where you can stick them in the fridge for a couple days before cooking, if you so choose.
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16
If you want to cook them now, put them in your large saucepan that you had previously lined with grape leaves in a single layer.
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17
( I had some double layers because Im a rebel)
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18
Drizzle with the remaining olive oil and add the remaining vegetable stock, and the tomato paste into the pot.
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19
Add more vegetable stock if necessary so that the dolmades are pretty much covered.
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20
Bring to a boil, cover, and reduce heat to a simmer for about 1 hour, until the rice is tender.
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21
Lift them out of the pot and you can eat them warm, or cooled.
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22
I had them with tzatziki!
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23
Enjoy!
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24
!
