Grape Leaves Stuffed with Rice-Dolmathakia Yialadji

By amaliana

Since vineyards are plentiful throughout Greece, grape leaves provide the basic ingredient for several inexpensive but nutritious meals.

Ingredients

• 1 (16 ounce) jar grape leaves
• 4 medium onions chopped
• 1/2 cup whole scallions, chopped
• 1 cup olive oil
• 1 cup long grain rice
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup minced fresh parsley(reserve stems)
• 2 tablespoons minced fresh dill
• 2 tablespoons minced fresh mint
• 1 teaspoon sugar
• 1/2 cup lemon juice
• 1/4 cup pignolia nuts (optional)
• 1/4 cup white raisins(optional)
• Water

Preparation

Step 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 1/2 cups of water. Cover and cook for 15 to 20 minutes.

Cut any large grape leaves in half. Lay out 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. Make up 2 days prior to a party and cover loosely with waxed paper in the refrigerator. Dolmathes are best served at room temperature.