Greek πŸ‡¬πŸ‡· Dolmades
SautΓ© chopped onion, green onion, & garlic with olive oil on med/low heat until soft and caramelized
Wash and rinse rice well then add to pan and toast for 5 min. Add salt and mix well.
Add cold water and bring to a boil. Reduce heat to low and cover until rice is 60% cooked. I used calrose rice (short grain)
Fluff rice and add fresh chopped dill and mint. Add salt, pepper, and sumac and mix well.
Form a bed of grape leaves in pot with lemon slices/juice olive oil. This will prevent burning during cooking .
Add some filling in the center, fold up to secure the rice, then fold inward and roll up tightly to prevent opening.
Transfer leaves to a pot and add olive oil. The plate weighs them down to prevent opening. Add water and lemon juice. Cook for 50 min on med. heat.
After cooking, allow to cool completely and place in fridge. Serve cold with Greek yogurt on the side.
Bursts of fresh lemony sour flavors with the creamy yogurt to balance it all out! Enjoy!
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