Hand-Rolled Grape Leaves with Lemon, Dill & Pine Nuts

By Sprig Originals ✓ · cooked up in Sprig

Tender brined grape leaves wrapped around a lemony, herb-packed rice filling with pine nuts and currants, then slowly simmered in olive oil and lemon juice until silky. They're just as good at room temperature the next day, which makes them a perfect make-ahead appetizer or light meal with warm pita.

Ingredients

• 1 jar (16 oz) grape leaves packed in brine (about 50 leaves)

• 2/3 cup extra-virgin olive oil, divided
• 1 large yellow onion, very finely chopped
• 4 scallions, thinly sliced
• 1 cup medium-grain white rice (Calrose or Arborio), rinsed
• 1/4 cup pine nuts
• 3 tablespoons dried currants
• 3/4 cup water
• 1/2 cup chopped fresh dill
• 1/2 cup chopped fresh flat-leaf parsley
• 1/3 cup chopped fresh mint
• 2 teaspoons finely grated lemon zest
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper

• 1/3 cup fresh lemon juice (from about 2 lemons)
• 1 1/2 cups water, plus more as needed
• 1/2 teaspoon sugar
• 1 lemon, cut into wedges

Instructions

1. Unroll the grape leaves gently and rinse them under cool running water to wash off the brine. Place them in a bowl, cover with very hot tap water, and soak 10 minutes, then drain and pat dry. Sort out any torn or very tough leaves and set those aside for lining the pot.
2. Heat 1/3 cup of the olive oil in a wide skillet over medium heat. Add the onion and cook, stirring often, for 8 to 10 minutes until soft and translucent but not browned. Stir in the scallions and cook 1 minute more.
3. Add the rinsed rice, pine nuts, and currants. Stir for 2 minutes to coat the grains in oil and lightly toast the pine nuts.
4. Pour in 3/4 cup water, bring to a simmer, and cook uncovered over medium-low heat for 5 to 6 minutes, stirring, until the liquid is absorbed and the rice is still firm and only half-cooked. Remove from the heat and stir in the dill, parsley, mint, lemon zest, salt, and pepper. Spread on a plate and let cool 10 minutes so it is comfortable to handle.
5. Line the bottom of a 4- to 5-quart heavy pot with the reserved torn leaves, overlapping them to make a protective layer.
6. Roll the dolmades: lay a leaf shiny side down with the stem end toward you and snip out any thick stem. Place 1 rounded teaspoon of filling near the stem end (2 teaspoons for very large leaves). Fold the stem end up over the filling, fold both sides in toward the center, then roll into a snug cigar. Leave a little slack — the rice needs room to expand.
7. Pack the rolls seam side down in tight concentric circles in the lined pot, nestling them against each other. Stack a second layer on top if needed. Repeat until all the filling is used; you should have about 40 rolls.
8. Drizzle the remaining 1/3 cup olive oil and the lemon juice over the rolls, sprinkle with the sugar, and add 1 1/2 cups water — enough to just barely cover the top layer. Set a heatproof plate upside down directly on the rolls to weigh them down.
9. Bring to a gentle simmer over medium heat, then reduce the heat to low, cover the pot, and cook for 45 to 50 minutes, until the rice is completely tender and almost all the liquid has been absorbed. Check at 30 minutes and add 1/4 cup hot water if the pot looks dry.
10. Turn off the heat and let the dolmades rest in the covered pot, still weighted, for at least 20 minutes so they firm up. Serve warm or at room temperature with lemon wedges and any olive-oil pan juices spooned over the top.

Chef's tips

Nutrition (per serving, estimated)

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