Stuffed vine leaves with rice and aromatic herbs - Dolmades
This is a famous Greek dish, which is not as hard to prepare and tastes divine. In this version it is meat-less and can be consumed hot or cold.
1 jar 250 gr. of vine leaves
1 cup of short grain rice
2 onions, finely chopped
1 clove garlic
1 bunch of herbs (dill, parsley, mint)
zest and juice of 1 lemon
1 tsp ground fennel seeds
120 ml olive oil
salt, pepper, water
Choose 30 medium-sized leaves that have fine veins, otherwise they will be tough. Place the rest at the bottom of the cooking pot.
Rinse the vine leaves under running water, place them in a large pot of simmering water for 5 minutes, drain, pat dry, then trim the stems.
Sauté the onion in 2 tbsp olive oil, then add the rice.
Stir a few times and add the garlic, lemon zest and chopped herbs.
Pour 1 glass of water and let the rice simmer for 10 minutes until almost dry. Remove from heat.
Place a vine leaf on a plate, veined side up. Put one spoonful of the rice mixture in lower center. Fold up from bottom to cover the rice.
Neatly fold in the edges of both sides, and then complete by wrapping up into an oblong shape.
Place the vine leaves tightly in the pot, seam side down.
Pour 1 glass of hot water and the lemon juice in the pot together with 100 ml of olive oil.
Lay one or two plates as weights on top of the stuffed vine leaves and simmer for 1 hour, until there is no more water left.