The key here is to use leftover rice or rice that is not cooked all the way. Once wrapped into the grape leaves, the liquid absorbs and plumps up the rice making the dolmathes nice and tight.
- Blanche grape leaves if they are not already prepared
You can also use collard greens - In a skillet, add
- 1 TBL EVOO
- 1/3 onion – diced small
- Cook 6 minutes
- Then add 1 clove of garlic – minced fine
- 2 TBL parsley – chopped
- 1 TBL dill – chopped
- Zest from one lemon
- 1 TBL chopped mint
- 1/4 tsp Alspice
- 2 TBL raisins,
- 1/2 C basmati rice
- Salt and pepper to taste
- Cook for 8 minutes
- Meanwhile, pat leaves dry and cut off stem if it has it
- Let pan ingredients cool enough that you can work with them.
- Remove to a bowl and wipe out your skillet – don’t need it to be spotless.
- Fill leaf with 1-2 TBL filling
- Roll to start, then roll the sides, then finish rolling
- Put seam side down in your skillet
- Drizzle with EVOO
- Add lemon juice
- Cover with water
- Cover with parchment and pan cover, and let them simmer 30-40 minutes
- Meanwhile, you can prepare the sauce
- 1 C yogurt
- lemon dill
- salt and pepper
- corriander,
- evoo
- Remove to a paper towel to drain a bit, then serve with the dipping sauce
