Dolmades

Instructions

1. 1

   Rinse the preserved grape leaves under cold running water for 2-3 minutes to remove excess brine, then lay them flat on a clean kitchen towel to drain completely for 10 minutes.

2. 2

   Heat 2 tablespoons of olive oil in a large skillet over medium heat, add the diced onion, and cook for 4-5 minutes until softened and translucent, stirring occasionally.

3. 3

   Stir in the uncooked rice, pine nuts, currants if using, dill, mint, parsley, salt, and pepper, mixing well to coat the rice with oil, then remove from heat.

4. 4

   Add the warm water and lemon juice to the rice mixture, stir thoroughly, and let it cool for 10 minutes so the rice begins to absorb the liquid.

5. 5

   Select the largest and most pliable grape leaves and lay one flat on a work surface with the glossy side down and stem end closest to you; place about 1 tablespoon of filling in the center of the leaf near the base.

6. 6

   Fold the bottom of the leaf over the filling, then fold in both sides toward the center, and roll tightly away from you into a compact cylinder about 2 inches (5cm) long, keeping the seam on the bottom.

7. 7

   Line the bottom of a heavy-bottomed pot with any remaining damaged or extra grape leaves to prevent sticking, then arrange the dolmades seam-side down in tight rows, packing them closely together.

8. 8

   Pour the water or broth and remaining 1 tablespoon of olive oil over the dolmades, place a small inverted plate on top to keep them from unrolling, and bring the liquid to a boil over medium-high heat.

9. 9

   Reduce heat to low, cover the pot with a lid, and simmer gently for 45-50 minutes until the rice is tender and the liquid is mostly absorbed.

10. 10

    Remove from heat and let cool for 10-15 minutes in the pot before carefully transferring to a serving plate; serve at room temperature with lemon wedges and Greek yogurt or tzatziki sauce on the side.