Dolmades

🔥 Prep

• Rinse 20 grape leaves under cold water; blanch in boiling water for 2-3 minutes to soften, then drain.
• Rinse 1 cup rice under cold water until water runs clear; set aside to drain.
• Peel and finely chop 1 onion.
• Roughly chop 0.5 cup fresh parsley.
• Measure 3 tbsp lemon juice.
• Measure 4 tbsp olive oil.

🔥 Cook

• 1. Heat 2 tbsp of the olive oil in a large skillet over medium heat.
• 2. Add the chopped onion and sauté for 4-5 minutes until translucent.
• 3. Stir in the rice and toast for 2 minutes.
• 4. Add the chopped parsley, 3 tbsp lemon juice, salt, and pepper; mix well and remove from heat.
• 5. Place a grape leaf shiny-side down, add about 1 tsp of filling near the stem, fold the sides over the filling and roll tightly.
• 6. Arrange the rolled dolmades seam-side down in a heavy-bottomed pot, stacking if necessary.
• 7. Drizzle the remaining 2 tbsp olive oil over the dolmades, then pour in enough water to just cover them (approximately 2 cups).
• 8. Place a heatproof plate on top to keep them submerged, bring to a gentle boil over medium-high heat, then reduce to low and simmer for 35-40 minutes until the rice is tender.
• 9. Remove from heat, let the dolmades rest for 10 minutes before serving.

🔥 Serve

• Serve dolmades warm or at room temperature, drizzled with extra lemon juice and olive oil.
• Accompany with a side of tzatziki sauce or plain yogurt.
• Pair with a simple Greek salad (cucumber, tomato, red onion, olives, feta) and warm pita bread.