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ID
greekutama· 6 servings

≈833 kkal · P 9.6g · L 6.7g · KH 187.7g (per recipe, TKPI estimate)

Dolmades (Daun Anggur Isi Yunani)

MBG-eligible

Dolmades (Greek Stuffed Grape Leaves)

Dolmades (Daun Anggur Isi Yunani)
Photo: Cahyo Ramadhani, CC BY-SA 3.0 · wikimedia-commons

Ingredients

  • 60 grape leaves (jarred in brine, rinsed and drained, or fresh blanched 2 minutes)
  • 1 1/2 cups short-grain rice (Arborio or similar), rinsed
  • 1 large onion, finely chopped
  • 5 spring onions, white and green parts finely chopped
  • 1/2 cup fresh dill, finely chopped
  • 1/4 cup fresh mint, finely chopped
  • 1/4 cup fresh parsley, finely chopped
  • 1/2 cup extra virgin olive oil, plus more for drizzling
  • 1/4 cup fresh lemon juice (about 2 lemons)
  • 1/4 cup pine nuts, lightly toasted
  • 1/4 cup currants or golden raisins
  • 1 1/2 teaspoons fine sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 cups water or vegetable broth

Instructions

  1. 1Prepare grape leaves: If using jarred, rinse thoroughly under cold water and separate carefully. If fresh, blanch in boiling water 2 minutes, then shock in ice water. Trim tough stems.
  2. 2Make filling: Heat 1/4 cup olive oil in a large skillet over medium. Sauté onion and spring onions until translucent, 5 minutes. Add rice, pine nuts, currants, dill, mint, parsley, salt, pepper, and lemon juice. Stir 2 minutes to coat rice.
  3. 3Add 1 cup water to skillet, bring to simmer, cover and cook 8 minutes until rice is half-cooked and liquid absorbed. Remove from heat, cool 15 minutes.
  4. 4Stuff leaves: Place leaf shiny-side down, stem end toward you. Place 1 heaping teaspoon filling near stem. Fold sides over filling, then roll tightly from stem to tip like a cigar. Repeat.
  5. 5Arrange in pot: Line bottom of a wide heavy pot with a few torn leaves. Pack dolmades seam-side down in tight concentric circles, layering if needed. Place an inverted heatproof plate on top to weigh them down.
  6. 6Add remaining 1/4 cup olive oil, lemon juice from 1 lemon, and 2 cups water (or broth) to pot — liquid should reach plate. Bring to gentle boil, then reduce to lowest simmer. Cover and cook 45-50 minutes until rice is tender.
  7. 7Remove from heat. Keep covered 20 minutes to steam and absorb remaining liquid. Carefully transfer dolmades to serving platter. Drizzle with olive oil and lemon juice. Serve warm or at room temperature with yogurt or avgolemono sauce.

Source: llm-generated