Dolmades (Stuffed Grape Leaves)

🛒 Ingredients

• Jarred Grape Leaves, drained 400 g · 172 kcal
• Ground Lamb (lean) 500 g · 1250 kcal
• Short-grain Rice, uncooked 200 g · 720 kcal
• Yellow Onion, finely chopped 150 g · 60 kcal
• Garlic Cloves, minced 15 g · 22 kcal
• Fresh Dill, chopped 30 g · 13 kcal
• Fresh Mint, chopped 20 g · 14 kcal
• Fresh Parsley, chopped 30 g · 11 kcal
• Extra Virgin Olive Oil 80 g · 720 kcal
• Fresh Lemon Juice 50 g · 11 kcal

👨‍🍳 Instructions

1. Rinse grape leaves thoroughly and blanch them in hot water for 2-3 minutes if they are fresh; if jarred, simply rinse to remove excess brine.
2. In a large bowl, combine the ground lamb, uncooked rice, finely chopped onion, minced garlic, chopped dill, mint, parsley, 30g of olive oil, salt, and black pepper. Mix everything thoroughly with your hands.
3. Lay a grape leaf shiny side down on a clean surface. Place about a tablespoon of the filling near the stem end, fold in the sides, then roll tightly from the bottom up to form a compact cylinder.
4. Arrange the rolled dolmades snugly in layers in a heavy-bottomed pot. You can line the bottom of the pot with a few extra grape leaves or thin lemon slices to prevent sticking.
5. Pour the remaining 50g of olive oil and the lemon juice over the dolmades. Add enough water or broth to just cover them, then place a heat-proof plate on top to keep them submerged.
6. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 60-75 minutes, or until the rice is tender and most of the liquid has been absorbed.
7. Remove from heat and let rest for 10-15 minutes before serving. Serve warm with extra lemon wedges and a dollop of Greek yogurt or tzatziki, if desired.