Dolmadakia Recipe

Prepare the Grape Leaves

If using jarred grape leaves, rinse them under cold water to remove excess brine. If using fresh grape leaves, blanch them in boiling water for about 2-3 minutes until they become tender. Drain and set aside.

Cook the Rice

In a medium saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Stir in the rice and cook for an additional 2-3 minutes, stirring occasionally.

Combine Filling Ingredients

Remove the saucepan from heat. Stir in the chopped dill, parsley, salt, black pepper, and lemon juice into the rice mixture. Mix well to combine and let it cool slightly.

Fill the Grape Leaves

Lay a grape leaf flat on a clean surface, with the stem end facing you. Place about 1 tablespoon of the rice filling at the base of the leaf. Fold in the sides and roll tightly from the bottom up to form a small cylinder. Repeat this process until all filling is used.

Arrange in Pot

Place the stuffed grape leaves seam side down in a large pot. Pack them tightly together in layers. Pour the vegetable broth or water over the stuffed leaves until they are just covered.

Simmer the Dolmadakia

Cover the pot with a lid and bring to a gentle simmer over medium heat. Reduce the heat to low and let it cook for about 40-45 minutes, or until the rice is fully cooked and the grape leaves are tender.

Serve

Once cooked, remove the pot from heat and let the dolmadakia sit covered for another 10 minutes. Serve warm, drizzled with extra lemon juice if desired.