Dolmathes Yialantzi Grape Leaves Stuffed With Rice Herbs Recipes

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DOLMATHES (STUFFED GRAPE LEAVES)



Dolmathes (Stuffed Grape Leaves) image

These are great as an appetizer as well as a main course. If you're going to go to the trouble of making them - why not double the batch and really have some fun?

Provided by evelynathens

Categories     One Dish Meal

Time 2h15m

Yield 50 dolmathes, 6-8 serving(s)

Number Of Ingredients 15

1 (1 lb) jar grape leaves, packed in brine
1/2 cup olive oil
2 large onions, finely chopped
4 green onions, finely chopped
1 1/2 cups long-grained converted rice
1 cup water
2 tablespoons chopped fresh spearmint (or 1 tblsp dried, crumbled)
3 tablespoons chopped fresh dill (don't use dried no matter what)
1/3 cup pine nuts, toasted
1/3 cup currants
1 1/2-2 cups water (enough to just cover dolmathes along with olive oil)
3/4 cup olive oil
1 lemon, juice of
lemon juice, for serving at table
Greek yogurt, for serving at table

Steps:

  • Saute onions in ½ cup olive oil until translucent.
  • Wash and drain rice well and add to onion along with 1 cup of water.
  • Cook for 10 minutes.
  • Add herbs, pine nuts, currants and salt and white pepper to taste.
  • Set aside to cool.
  • Prep leaves by rinsing well under running water and blanch in boiling water for 2-3 minutes.
  • Cut off any tough stems by cutting a V around the stem, and discarding stem.
  • Place 1 leaf on flat surface, shiny side down, add 1 teaspoon of filling and roll LOOSELY (as for a tiny eggroll, tucking in sides first and then rolling up), as rice will expand during cooking.
  • Place seam side down on bottom of large saucepan which has been covered with a layer of thicker grape leaves (rejects from your jar - they may be very thick, therefore, not tender or torn and not suitable for being used as a wrapper- these protect the dolmathes from scorching).
  • Repeat each grape leaf in same manner until all are used, packing them in tight- one next to the other- seam side down.
  • Add 1 1/2- 2 cups water, dash salt, 3/4 cup olive oil and the juice of 1 lemon (enough liquid to just cover the dolmathes).
  • Cover with a heavy plate to keep dolmathes immersed in liquid, and simmer for 45 minutes, or until rice is cooked.
  • Serve cold or at room temperature as a'meze'.
  • Nice served with a squeeze of lemon and/or a dollop of greek yogurt on top.
  • For Vegan option omit the yogurt.

Nutrition Facts : Calories 721.9, Fat 52.2, SaturatedFat 7, Sodium 2168.8, Carbohydrate 59.3, Fiber 2.9, Sugar 8.3, Protein 8.9

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