My Own Famous Stuffed Grape Leaves

Recipe View 5 mins Prepare the Rice Filling: In a large saucepan, heat 1 tablespoon olive oil over medium heat. Add the rice, chopped onion, dill, and mint. Sauté until the onion is translucent and fragrant, about 5 minutes.

Recipe View 15 mins Simmer the Rice: Pour in half of the chicken broth (4 cups). Bring to a simmer, then reduce the heat to low. Cover and cook until the rice is nearly cooked through, about 10-15 minutes. Stir in half of the lemon juice (6 tablespoons) and remove from the heat. Allow the rice to cool slightly.

Recipe View 2 mins Prepare the Grape Leaves: If using fresh grape leaves, blanch them in boiling water for about 10 seconds until softened. If using preserved grape leaves, rinse them thoroughly. Pat the leaves dry.

Recipe View 10 mins Stuff the Grape Leaves: Place a grape leaf on a clean work surface with the shiny side facing down. Place about 1 teaspoon of the rice mixture near the stem end of the leaf. Fold both sides of the leaf towards the center, then roll up tightly from the bottom to the top.

Recipe View 5 mins Arrange in Pot: Line the bottom of a 4-quart pot with a few extra grape leaves to prevent sticking. Pack the stuffed grape leaves tightly into the pot in layers, seam-side down, to prevent them from unraveling during cooking.

Recipe View 5 mins Cook the Dolmades: Drizzle the remaining 1 cup olive oil and the remaining lemon juice (6 tablespoons) over the stuffed grape leaves. Pour in the remaining chicken broth (4 cups), ensuring the leaves are submerged. You may need to weigh them down with a heat-safe plate to keep them submerged.

Recipe View 1 hrs Simmer Slowly: Cover the pot and simmer over low heat for about 1 hour. Ensure the liquid doesn't boil vigorously, as this can cause the stuffing to burst out of the leaves. Check the liquid level periodically and add more broth if needed.

Recipe View 30 mins Cool and Serve: Remove the pot from the heat and let it cool, uncovered, for at least 30 minutes. This allows the flavors to meld and the grape leaves to firm up slightly. Transfer the stuffed grape leaves to a serving dish and serve at room temperature or chilled. A drizzle of extra virgin olive oil before serving is a nice touch.