Dolmades

Step by stepInstructions

1. Rinse the grape leaves well; soak in hot water 10 minutes, then drain and pat dry. Trim the stems.
2. Sauté the onion in 1/4 cup olive oil until soft. Add the rice, dill, mint, parsley, lemon juice, salt, and pepper; cook 2 minutes. Remove from the heat.
3. Lay a leaf flat, vein side up. Place about 1 teaspoon of filling near the stem, fold the sides over, and roll tightly into a small cylinder.
4. Line a wide pot with any torn leaves. Pack the rolls snugly, seam side down, in layers.
5. Pour the remaining olive oil and hot water over the rolls; top with lemon slices and an inverted heatproof plate to keep them submerged.
6. Simmer gently 45-50 minutes until the rice is cooked. Cool in the pot, then serve with extra lemon.