DOLMADES (STUFFED GRAPE LEAVES)
Yield 30 rolls
Number Of Ingredients 12
Steps:
- To make the filling, coat a large saute pan with 1/4 cup of the oil and place over medium heat. Add the onion, fennel and lemon zest and stir until soft, about 10 minutes. Add the pine nuts and rice, saute for 2 minutes, stirring to coat. Pour in just 1/2 cup of the chicken stock and lower the heat. Simmer until the liquid is absorbed and the rice is al dente, about 10 minutes. Scrape the parboiled rice mixture into a bowl and add the dill and parsley; season with salt and pepper. Allow to cool. Now on to the grape leaves. Bring a big pot of water to a simmer. Blanch the grape leaves in the hot water for 5 minutes until pliable. Drain then trim the stems and any hard veins from the leaves. Pat dry with paper towels. To assemble the dolmades, lay a grape leaf on a work surface, shiny-side down. Put 2 tablespoons of the rice filling near the stem end of the leaf. Fold the stem end over the filling, then fold both sides toward the middle, and roll up into a cigar - it should be snug but not overly tight because the rice will swell once it is fully cooked. Squeeze lightly in the palm of your hand to secure the roll. Repeat with remaining grape leaves and filling. Place the dolmades in a large Dutch oven or wide deep skillet, seam-side down in a single layer. Pour the remaining cup of broth, remaining olive oil, and the lemon juice over the dolmades, the liquid should reach halfway up the rolls, add some water if necessary. Cover the pan and simmer over low heat for 30 to 40 minutes, until the dolmades are tender when pierced with a fork. Serve warm, at room temperature or cool.
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Samuel Dzidola
[email protected]These dolmades were a hit at my party! Everyone loved them and asked for the recipe. I will definitely be making these again for my next gathering.
Nidah Lakay
[email protected]I've made dolmades before, but this recipe was by far the best. The filling was perfectly seasoned and the grape leaves were cooked to perfection. I will definitely be using this recipe again and again.
Dharam Ok
[email protected]These dolmades were delicious! The filling was flavorful and the grape leaves were cooked perfectly. I will definitely be making these again.
Omodasola Opeyemi
[email protected]I was a bit hesitant to try this recipe because I'm not a huge fan of grape leaves, but I'm so glad I did! The dolmades were amazing. The grape leaves were tender and the filling was flavorful and moist. I will definitely be making these again.
Hridoy Mia
[email protected]These dolmades were a hit at my party! Everyone loved them and asked for the recipe. I will definitely be making these again for my next gathering.
shariece bethea
[email protected]I've made dolmades before, but this recipe was by far the best. The filling was perfectly seasoned and the grape leaves were cooked to perfection. I will definitely be using this recipe again and again.
Okasha Afzal
[email protected]These dolmades were delicious! The filling was flavorful and the grape leaves were cooked perfectly. I will definitely be making these again.
Qutub Soomro
[email protected]I was a bit hesitant to try this recipe because I'm not a huge fan of grape leaves, but I'm so glad I did! The dolmades were amazing. The grape leaves were tender and the filling was flavorful and moist. I will definitely be making these again.
Mian Asad Akram
[email protected]These dolmades were a hit at my party! Everyone loved them and asked for the recipe. I will definitely be making these again for my next gathering.
Mr. William
[email protected]I've made dolmades before, but this recipe was by far the best. The filling was perfectly seasoned and the grape leaves were cooked to perfection. I will definitely be using this recipe again and again.
Papa NiceNice
[email protected]These dolmades were absolutely delicious! The grape leaves were tender and the filling was flavorful and moist. I will definitely be making these again.