Recipe: Dolmathes (Vegetarian Stuffed Grape Leaves)

DOLMATHES (VEGETARIAN STUFFED GRAPE LEAVES)

1 lb grape leaves preserved in brine (1 jar)
hot water
FOR THE FILLING:
3/4 cup olive oil
3 medium onions, finely chopped
3 cups long-grain white rice
2 tbsp finely chopped Italian parsley
3 tbsp finely chopped fresh dill
salt and freshly ground black pepper (to taste)
1 1/2 cups warm water
FOR COOKING:
hot water
5 tbsp fresh lemon juice
TO SERVE:
plain yogurt (optional)

Using plenty of hot water, thoroughly rinse brine from preserved grape leaves. Drain them and set aside.

TO MAKE THE FILLING:
In a large, heavy skillet, heat oil and saute onions on medium-high heat until transparent.

Add rice, parsley, dill, salt, pepper and 1 1/2 cups warm water. Cook, half-covered, over low heat 10 to 15 minutes, stirring occasionally, until rice is half-cooked and no liquid remains in skillet.

TO FILL AND COOK THE GRAPE LEAVES:
Lay leaves flat on work surface, shiny side down and remove tough stems. Spoon some of rice mixture onto widest part of each leaf. Fold up bottom leaf then sides and roll up toward tip.

Spread a few of larger unstuffed leaves on bottom of a large saucepan. Tightly pack stuffed grape leaves on top, folded side down, to keep them from unwrapping. Press a heat-proof plate down on top of them so that they don't move while cooking. Cover with hot water and add lemon juice.

Simmer, covered, about 1 hour or until grape leaves are tender and rice is well cooked.

Serve warm or cold. Serve with plain yogurt, if desired.

Servings: 6
Adapted from source: Los Angeles Daily News, October 6, 1994