These dolmades make a delightful appetiser or side dish with a unique combination of flavours. You might even enjoy them on their own as a tasty snack!
Ingredients
40-50 grape leaves (fresh or preserved in brine, rinsed and drained if preserved)
If using preserved grape leaves, rinse them thoroughly and remove any stems.
In a saucepan, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent.Add the rice to the saucepan and stir to coat it with the oil and onions. Cook for about 1-2 minutes until the rice is slightly toasted.
Add 2 cups of water to the saucepan along with the lemon juice and lemon zest. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the rice is cooked and the liquid is absorbed.
Remove the saucepan from heat and let the rice mixture cool for a few minutes.
Stir in the chopped dill, mint, and toasted pine nuts. Season with salt and pepper to taste.Preheat your oven to 350°F (175°C).
Lay a grape leaf flat on a clean surface, shiny side down, with the stem facing you. Place about 1 tablespoon of the rice mixture near the stem end of the leaf.
Fold the bottom of the leaf over the filling, then fold in the sides, and roll tightly towards the top of the leaf to form a compact roll. Repeat with the remaining grape leaves and filling.
Arrange the dolmades in a baking dish, seam side down, making sure they are tightly packed.Drizzle the dolmades with olive oil and pour about 1/2 cup of water into the baking dish.
Cover the baking dish with foil and bake in the preheated oven for about 30-40 minutes until the dolmades are tender.
Once cooked, remove from the oven and let them cool before serving.
Dolmades can be served warm or cool. Serve with lemon wedges and a dollop of tzatziki.
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