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Dolmades Yialiantzi (Vegetarian Stuffed Grape Leaves)
Peter Vee
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Ingredients:

  • 1 16 0z Jar Grapevine Leaves, Rinsed
  • 1 Cup Pearl Rice
  • 1 Medium Yellow Onion, Finely Chopped
  • 1 Bunch Green Onions, Finely Chopped
  • 3 Cloves Garlic, Finely Chopped
  • 3 Tbs Dill Weed, Finely Chopped
  • 3 Tbs Italian Parsley, Finely Chopped
  • 3 Tbs Fresh Mint, Finely Chopped
  • ¼ Cup Fresh Lemon Juice
  • 1 Medium Lemon, Sliced
  • ¾ Cup Extra Virgin Olive Oil
  • 1 Cup Hot Water
  • Salt And Pepper To Taste

Instructions:

  1. Saute onion, scallions and garlic in a 1/2 cup olive oil.
  2. Add the rice and coat well.
  3. Add herbs, salt and pepper; mix well.
  4. Add the remaining oil, lemon juice, and water.
  5. Simmer for about 5 minutes.
  6. Set aside to cool.
  7. Rinse grape leaves under hot running water.
  8. Save the brine in the jar in case you have leaves left over.
  9. Remove the hard stems with a sharp knife.
  10. Place the leaves, rough side up, in a shallow pan.
  11. Place a tablespoon of filling ½" from the bottom of the leaf.
  12. Fold bottom over filling and fold over each side.
  13. Tightly roll up the leaf away from you toward the pointed top.
  14. The dolmades should be cylindrical, about 2" long and ½" thick.
  15. Place in sauce pot seam side down.
  16. Fit the dolmades in the pot as tightly as possible and top with sliced lemon.
  17. Place a heavy inverted plate over the dolmades.
  18. Add water to cover. (the plate is necessary to ensure that your dolmades stay together and do not unroll while adding the water.)
  19. Cover and bring to a boil.
  20. Lower heat and simmer for about 1 hour or until rice is tender.
  21. Cool and them refrigerate.
  22. Serve chilled.
  23. Dolmades keep about one week and freeze well before cooking.