Prep time: 1:15 hours (2 people)
Servings: 5-6
Rating: 4.5 (out of 5)
It's spring, which means homemade dolmas (stuffed grape leaves)!! This is a habit I picked up last year when I had an awesome vine in my yard, and realized how easy they are to make.
After realizing that vines do indeed grow in DC, I stole a few of leaves from a courtyard bar (consider it settling the balance for the $6 slurp of wine).
Pick leaves large enough to roll, but still somewhat rubbery.
Wash and boil them for ~1 minute, until they soften and darken.
In a bowl, mix: raw rice, olive oil, salt, pepper and finely chopped onion, parsely and tomato.
Place the leaves fuzz side up, put in some filling (the rice will expand, so don't overstuff) and roll! Start by folding over the sides, then tuck in the stem, then roll down to the tip.
Tightly pack the rolled leaves into a pot - layers are OK, as long as it's tightly packed. Pour in enough water to cover 1/2 of the first layer, drizzle some olive oil and squeeze in at least half a lemon. Put a small plate (or lid) over the dolmas to keep them packed tightly, and simmer until the rice is soft. Add water as needed, but don't turn up the heat. This will cause the leaves to tear.
Final product. Yum!!
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