Step 1

Watch the video in sign language here!

Step 3

Stuffed grape vine leaves are known as “Dolmades” and can be served as an appetizer or a main course.

Step 5

If you have fresh vine leaves, blanch them for 2-3 seconds in boiling, salted water. Remove them with a slotted spoon and transfer to a bowl full of very cold water. When they are all ready, let them drain in a strainer. Use a small sharp knife to remove any stems or tough veins they may have.

Step 7

If you happen to have your own vine leaves in brine, frozen or canned… remove them from the jar or bag, transfer to a strainer and wash with plenty of cold water and allow them to drain before using.

Step 9

For the filling

Step 12

Place a pot over medium to high heat.

Step 13

Add the spring onion, onion and garlic along with ½ the olive oil (125 ml).

Step 14

Sauté for 10-15 minutes, until they soften and caramelize nicely and shrink in volume.

Step 15

Add the rice and sauté for 2 minutes.

Step 16

Add the water and stir. Lower heat and simmer for about 5 minutes, until the rice soaks up the water.

Step 17

When ready, remove from heat and set it aside to rest for at least 10 minutes.

Step 18

Add the coriander, dill, mint, lime zest, salt and pepper. Stir to combine.

Step 21

To assemble

Step 24

Spread 4-5 vine leaves, lemon wedges and lemon juice on the bottom of a 22 cm pot. Use any ripped or broken vine leaves.

Step 25

Place a vine leaf in the palm of your hand or on a cutting board (veins facing up and shiny side down).

Step 26

Add 1 tablespoon of filling in the center, fold the sides of the vine leaf inward and roll to complete.

Step 27

Transfer to the pot, placing the stuffed vine leaves in a row, one next to the other.

Step 28

Repeat the same process for all the vine leaves.

Step 29

When the first layer has been added, continue with a second and third, if needed until they are all done.

Step 30

Add the remaining olive oil and cover the stuffed vine leaves with a plate. This is done so that they don’t fall apart while cooking.

Step 31

Add the warm or hot water, until they are completely covered.

Step 32

Simmer for about 40-50 minutes until the rice is done and the vine leaves are tender.

Step 33

When ready, remove from heat and set them aside to cool in the pot.

Step 34

Serve the stuffed vine leaves with yogurt, dill, mint, olive oil and freshly ground pepper.

Step 38

If you have fresh grape vine leaves, blanch them for 2-3 minutes in salted boiling water. Remove them with a slotted spoon and put them in a bowl with cold water.

Step 39

When all of the vine leaves are blanched, let them drain in a strainer. Use a sharp knife to remove the stems and any thick veins that may be on the leaves.

Step 40

If you have your own or if you are going to use store bought vine leaves preserved in brine, frozen or from a can, remove them from the container and place in a strainer. Rinse under cold water and let them drain.

Step 41

Heat ½ cup of olive oil and sauté the onions in a pot over medium heat. Cook for 3-4 minutes, until translucent.

Step 42

Rinse the rice very well and drain well. Add it to the onions and stir for 1-2 minutes to coat them in the oil. Add 2 cups of water and stir.

Step 43

Simmer over medium heat for 4-5 minutes. Remove from heat and cover with a clean cotton towel. Place lid over towel and let it sit for at least 10 minutes.

Step 44

Put the herbs in a bowl. Add the rice mixture. Season with salt and pepper and mix.

Step 45

Take 1 vine leaf at a time. Place it on your palm or on a cutting board (veins facing upward and the shiny side facing down). Add a spoonful of filling in the center. Fold the edges inward and roll to close.

Step 46

Spread a layer of leaves on the bottom of the pot (use any torn or cut leaves first). Add the dolmades, placing them one next to the other.

Step 47

When the first layer is complete continue with a second and third, if necessary, until they are all done.

Step 48

Add the remaining olive oil, lemon juice and enough warm water to cover them completely. Place a plate over the rolls (this is done to keep the dolmades in place and they don’t fall apart while cooking). Simmer over medium heat for about 45-60 minutes.

Step 49

Try one to make sure the rice has cooked properly and if the leaves are soft. When ready, remove from heat.

Step 50

Let them cool for a bit, in the pot. They can be served warm or cold and should be enjoyed all on their own!