Classic Mediterranean Stuffed Grape Leaves (Dolmas)

These traditional Mediterranean stuffed grape leaves, known as dolmas, are a delightful appetizer that combines the earthy flavors of rice, fresh herbs, and spices, all wrapped in tender grape leaves. Served with a squeeze of lemon, they offer a refreshing taste and a perfect balance of flavors. This recipe is vegetarian and suitable for various dietary preferences.

Ingredients:

• 1 jar of grape leaves in brine (about 16 oz)
• 1 cup long-grain rice, rinsed
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh dill, chopped
• 1/4 cup fresh mint, chopped
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup olive oil
• 1 lemon, juiced
• 2 cups vegetable broth or water

Instructions:

1. 1. Rinse the grape leaves under cold water and soak them in warm water for about 30 minutes to soften. Drain and set aside.
2. 2. In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and garlic, sautéing until softened and translucent, about 5 minutes.
3. 3. Stir in the rinsed rice and cook for another 2-3 minutes, allowing the rice to absorb the flavors.
4. 4. Add the parsley, dill, mint, cinnamon, salt, and pepper to the rice mixture. Mix well and remove from heat. Allow the filling to cool slightly.
5. 5. Lay a grape leaf flat on a clean surface, stem side facing you. Place about 1 tablespoon of the rice filling near the stem. Fold the sides over the filling and roll it up tightly from the stem end to the tip, creating a small package. Repeat with the remaining leaves and filling.
6. 6. In a large pot, arrange the stuffed grape leaves seam side down. Drizzle with the remaining olive oil and lemon juice, then pour the vegetable broth or water over the top until just covered.
7. 7. Place a plate on top of the grape leaves to keep them submerged. Cover the pot and bring to a gentle simmer. Cook for about 45 minutes to 1 hour, until the rice is tender.
8. 8. Once cooked, remove from heat and let them cool slightly before serving. Serve warm or at room temperature with additional lemon wedges.