Dolmathes (stuffed Grape Leaves)

Total Time: 2 hrs 15 mins Preparation Time: 1 hr 30 mins Cook Time: 45 mins

Ingredients

• 1 (1 lb) jar grape leaves, packed in brine
• 1/2 cup olive oil
• 2 large onions, finely chopped
• 4 green onions, finely chopped
• 1 1/2 cups long-grained converted rice
• 1 cup water
• 2 tablespoons chopped fresh spearmint (or 1 tblsp dried, crumbled)
• 3 tablespoons chopped fresh dill (don't use dried no matter what)
• 1/3 cup pine nuts, toasted
• 1/3 cup currants
• 1 1/2-2 cups water (enough to just cover dolmathes along with olive oil)
• 3/4 cup olive oil
• 1 lemon, juice of
• lemon juice, for serving at table
• greek yogurt, for serving at table

Recipe

• 1 saute onions in ½ cup olive oil until translucent.
• 2 wash and drain rice well and add to onion along with 1 cup of water.
• 3 cook for 10 minutes.
• 4 add herbs, pine nuts, currants and salt and pepper to taste.
• 5 set aside to cool.
• 6 prep leaves by rinsing well under running water and blanch in boiling water for 2-3 minutes.
• 7 cut off any tough stems by cutting a v around the stem, and discarding stem.
• 8 place 1 leaf on flat surface, shiny side down, add 1 teaspoon of filling and roll loosely (as for a tiny eggroll, tucking in sides first and then rolling up), as rice will expand during cooking.
• 9 place seam side down on bottom of large saucepan which has been covered with a layer of thicker grape leaves (rejects from your jar – they may be very thick, therefore, not tender or torn and not suitable for being used as a wrapper- these protect the dolmathes from scorching).
• 10 repeat each grape leaf in same manner until all are used, packing them in tight- one next to the other- seam side down.
• 11 add 1 1/2- 2 cups water, dash salt, 3/4 cup olive oil and the juice of 1 lemon (enough liquid to just cover the dolmathes).
• 12 cover with a heavy plate to keep dolmathes immersed in liquid, and simmer for 45 minutes, or until rice is cooked.
• 13 serve cold or at room temperature as a'meze'.
• 14 nice served with a squeeze of lemon and/or a dollop of greek yogurt on top.
• 15 for vegan option omit the yogurt.