Dolmas (stuffed Grape Leaves)

Total Time: 2 hrs 30 mins Preparation Time: 1 hr Cook Time: 1 hr 30 mins

Ingredients

• 8 ounces grape leaves, in brine (~40-45)
• 1/2 cup olive oil, divided
• 2 cups cooked long-grain rice
• 4 green onions or 4 scallions, finely chopped
• 1 small red onion, finely chopped
• 1 tablespoon lemon zest
• 1/4 cup chopped fresh mint
• 1/2 cup pine nuts, finely chopped
• salt
• 1 lemon, juice of

Recipe

• 1 this recipe is not difficult but takes some time to make.
• 2 drain the grape leaves and put them in a large heat-proof bowl.
• 3 pour just enough boiling water over the leaves to cover and let them soak for about 20 minutes.
• 4 drain and rinse under cold water.
• 5 in the meantime, heat 1/4 cup of olive oil in a medium skillet.
• 6 add onions and cook until tender, about 5 minutes.
• 7 remove the skillet from heat and add rice, mint, lemon zest, salt to taste and pine nuts.
• 8 mix thoroughly; making sure the rice is well-coated with oil.
• 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.
• 10 repeat until all the filling in the dolmas recipe is used.
• 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.
• 12 drizzle the lemon juice and the remaining olive oil over the dolmas and add boiling water to cover.
• 13 cover the pan tightly and simmer for 1 hour.
• 14 let the parcels cool in the liquid, then transfer to a serving platter. serve at room temperature.