Dolmades (Stuffed Grape Leaves)

Ingredients

• 200 g vine leaves - fresh or jarred, if using jarred, rinse well
• 100 g long-grain rice - rinsed and drained
• 1 medium onion - finely chopped
• 2 tbsp olive oil - plus more for drizzling
• 1 tsp dried mint - can substitute with fresh mint, chopped
• 1 tsp dried oregano - preferably Greek oregano
• 1/2 tsp salt - to taste
• 1/4 tsp black pepper - freshly ground
• 1 lemon juiced - for flavoring
• 300 ml water - for cooking
• 1 lemon sliced - for serving

Step-by-step instructions

1. In a pan, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes.
2. Stir in the rinsed rice, dried mint, oregano, salt, and pepper. Cook for an additional 2 minutes, ensuring the rice is coated with the oil and spices.
3. Add 300 ml of water to the pan, bring it to a boil, then reduce the heat, cover, and simmer for about 10-12 minutes until the rice is cooked and the water is absorbed. Let it cool for a few minutes.
4. Lay the grape leaves on a clean surface, shiny side down. Place about 1 tablespoon of the rice mixture at the base of each leaf, fold in the sides, and roll tightly from the base to the tip to form a small package.
5. Place the rolled dolmades seam-side down in a pot. Drizzle with a little olive oil and lay lemon slices on top. Pour enough water to cover them and cook on low heat for about 30 minutes.
6. Remove from heat and let them cool slightly before serving.

Serving suggestion

Serve warm or at room temperature with lemon wedges on the side. They pair wonderfully with Greek yogurt or tzatziki.

Nutrition per serving (estimated)

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