Greek dolmades , stuffed grape leaves

Greek dolmades, stuffed grape leaves

Ingredients for about 40 dolmades:
40-50 grape leaves
200 grams white rice
1 bunch fresh parsley
1/2 bunch fresh dill
few springs fresh mint
1 large white/yellow onion
2 lemons
salt, pepper
3 cups boiling water

Method:
Rinse the rice with water.
Chopp the onion.
Chopp the fresh parsley, dill and mint.
In a large pan, saute the onion in little bit of water for about 5-7 minutes.
Add the rice, 2 cups of boiling water and the juice from 1 lemon. Simmer until the rice is cooked, stirring constantly.
Add now the parley, dill and mint and incorporate. Add salt and pepper to taste, turn off the heat and let it cool down.
In a separate pot, dip the grape leaves and cover them in boiling water. Let them soften for about 5 minutes.
Remove any hard stem from the grape leaves.
In each grape leaf add about a teaspoon of rice mixture and fold the dolmates.
Repeat until all mixture is done.
Cover the bottom of a pot with few grape leaves and arrange the dolmates in a spiral shape, close to each other.
When you are done, cover them with boiling water and the juice form the other lemon. Cover them with a few more grape leaves and the lid or a plate to hold them tight.
Cook them in the oven for 50 minutes to 1 hour at 350 °F, or on the stove for about 40 minutes at low heat.
Let them cool down and enjoy them at room temp with a tzatziki sauce.

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