Dolmades Yialantzi (Rice-Stuffed Vine Leaves)

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   If using jarred vine leaves, rinse them thoroughly under cold water to remove excess brine. If using fresh leaves, blanch them in boiling water for 2-3 minutes until pliable, then drain and rinse.

   Ca. 5 min.

   Kokkens note: Gently separate the leaves to avoid tearing them.

2. 2

   Prepare the filling by combining the short-grain rice, yellow onion, scallions, fresh dill, fresh mint, fresh parsley, lemon juice, half of the olive oil, salt, and black pepper in a large bowl.

   Ca. 10 min.

   Kokkens note: Mix well to ensure all ingredients are evenly distributed.

3. 3

   Lay a vine leaf flat on a clean surface with the stem end facing you and the shiny side down. If the leaf is large, you may cut it in half.

   Kokkens note: Trim any tough stems from the leaves.

4. 4

   Place about one teaspoon of the rice filling near the stem end of the leaf.

   Kokkens note: Do not overfill, as the rice will expand during cooking.

5. 5

   Fold the bottom part of the leaf over the filling, then fold in the sides towards the center.

6. 6

   Roll the leaf tightly from the bottom up to form a compact cylindrical shape.

   Kokkens note: A tight roll prevents the filling from escaping.

7. 7

   Repeat the rolling process with the remaining vine leaves and filling.

   Ca. 30 min.

8. 8

   Line the bottom of a large heavy-bottomed pot with any torn or extra vine leaves to prevent the dolmades from sticking and burning.

   Ca. 2 min.

   Kokkens note: You can also use lemon slices for lining the pot.

9. 9

   Arrange the rolled dolmades snugly in layers in the pot, seam-side down.

   Ca. 5 min.

   Kokkens note: Packing them tightly helps keep their shape during cooking.

10. 10

    Pour the remaining olive oil and water over the arranged dolmades.

    Ca. 1 min.

11. 11

    Place a heat-proof plate directly on top of the dolmades to keep them submerged and prevent them from unraveling during cooking.

12. 12

    Bring the liquid to a boil over medium-high heat, then reduce the heat to low, cover the pot, and simmer for 50-60 minutes, or until the rice is tender and the liquid is absorbed.

    Ca. 1 t.

    Kokkens note: Check occasionally to ensure there's still enough liquid; add a little more water if needed.

13. 13

    Remove the pot from the heat and let the dolmades cool completely in the pot without removing the plate.

    Ca. 1 t.

    Kokkens note: This resting period allows the flavors to meld and the dolmades to firm up.

14. 14

    Once cooled, transfer the dolmades to a serving platter and chill in the refrigerator for at least 1 hour before serving.

    Ca. 1 t.

    Kokkens note: Dolmades are traditionally served cold or at room temperature.

15. 15

    Garnish with fresh lemon slices before serving.