Stuffed Grape Leaves (Dolmades)

Remove the grape leaves from the jar and gently rinse under cold water to remove excess brine. Place them in a bowl of hot water for 5–10 minutes to soften. Drain and set aside. Carefully trim any tough stems from the leaves to make them easier to roll later.

Heat olive oil in a pan over medium heat. Add chopped onion and cook for 4–5 minutes until translucent. Add the rinsed rice and stir for a minute to coat with oil. Pour in ½ cup water, then add salt, pepper, chopped dill, parsley, mint, and pine nuts if using. Let the mixture simmer uncovered for 10 minutes, or until water is absorbed and rice is half cooked. Let it cool before rolling.

Lay a grape leaf shiny-side down on a flat surface. Place 1 tablespoon of the rice filling near the stem end. Fold the bottom up over the filling, then fold in the sides, and roll tightly like a burrito. Repeat with all leaves, placing each finished dolma seam-side down on a plate.

Line the bottom of a pot with a few unused grape leaves to prevent sticking. Arrange the rolled dolmades tightly in layers. Pour lemon juice and a little olive oil over them, then add just enough water to cover. Place a plate on top to weigh them down. Cover with lid and simmer on low heat for 40–50 minutes, until rice is fully cooked.

Let the dolmades cool in the pot. Once at room temperature, transfer them to a platter and drizzle with more olive oil and fresh lemon juice. Serve with a side of yogurt or tzatziki, either warm or chilled. They keep well in the fridge for up to 4 days.