Stuffed grape leaves (Dolmadakia)
Yield: 20 servings
1 (16-ounce) jar grape leaves, drained and stems removed
3/4 cup extra-virgin olive oil, divided, plus more for serving
1 large white onion, diced
8 scallions, green parts only, thinly sliced (1 1/2 cups)
1 1?3 cups fresh dill, finely chopped
1 2?3 cups fresh flat-leaf parsley, finely chopped
1 cup fresh mint, finely chopped
1 3?4 cups short grain rice
Kosher salt and freshly ground black pepper
2 tablespoons fresh lemon juice, plus a few lemon wedges for serving
Plain Greek yogurt, for serving (optional)
Method of Preparation
1. Bring large pot of water to a boil. Fill large bowl two-thirds of the way with ice water. Add grape leaves to boiling water and cook until tenderized, about two minutes. Remove leaves using a slotted spoon or strainer and transfer to ice water. Once cooled, strain the leaves, and pat dry using a clean towel. Set aside.
2. Set a large skillet over medium heat and add a quarter cup of oil. Once hot, add onion and cook, stirring occasionally until softened, about five minutes. Add green onion, dill, parsley and mint, and continue cooking until onion is completely soft and somewhat translucent, about 3-4 minutes.
3. Add rice and one teaspoon kosher salt, and cook, stirring constantly, for two minutes. Add one cup water and cook, stirring occasionally, for 10 minutes. Remove from heat and season with salt and pepper. Set aside until fully cooled.
4. Line bottom of a large pot or Dutch oven with three layers of grape leaves (these will prevent the Dolmadakia from scorching later).
5. Working one at a time, place the remaining leaves, bottom-sides up with the points facing you. Place a generous tablespoon of filling in the center of each leaf, then fold left and right sides over the filling. Fold tip of the leaf over filling, then roll tightly to make a roughly 2-inch by half-inch cigar shape. Place roll, seam side down, in lined pot. Continue with remaining leaves and filling, placing them tightly together in pot and continuing onto a second layer if necessary.
6. Place pot on the stove and add one and a third cups boiling water, all of the lemon juice, and the remaining half cup of oil. Bring to a simmer over medium heat, then lower heat to medium-low and cover pan; cook until the rice is tender and leaves are very tender, about 45 minutes.
7. Remove pot from heat and let cool.
8. Serve Dolmadakia at room temperature or chilled, drizzled with olive oil with lemon wedges and Greek yogurt.