Dolmathakia Yialadji (Grape Leaves Stuffed with Rice)

prep time:: 1 hr
total time:: 2.5 hr

For Dinner Club, Lori and Dan O’Brien chose Greece as our featured country. She shared this family recipe with me and this is what we brought to their table. They’re outstanding!

ingredients

1 16 oz jar grape leaves
4 medium onions -- chopped
1/2 C scallions -- chopped
1 C extra virgin olive oil
1 C long grain rice
1/4 tsp salt
1/4 tsp pepper
1/2 C fresh parsley -- minced (reserve stems)
2 tbsp fresh dill -- minced
2 tbsp fresh mint -- minced
1 tsp sugar
1/2 C lemon juice
1/4 C pignolia nuts -- optional
1/4 C white raisins -- optional
water

directions

1
Drain brine from grape leaves, snip off stems and rinse in cold water. Drain in colander. Saute onions and scallions in 1/2 cup olive oil for 2 to 3 minutes. Add rice, salt, pepper, parsley, dill, mint, sugar, 1/4 cup lemon juice, pignolia nuts, raisins and 1 cup water. Cover and cook for 15 to 20 minutes.
2
Cut any large grape leaves in half. Lay out each leaf with underside up. Place 1 tablespoon filling at base of leaf, fold sides over and roll up. Line bottom of Dutch oven with any torn or coarse leaves. Interlace parsley stems over leaves. Layer dolmathes snugly, seam-side down. Add remaining olive oil, lemon juice and enough water to cover dolmathes. Place an inverted heavy plate on top to prevent shifting. Cover and simmer 40 minutes, or until rice is tender.