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2 cups Olive oil
2 lbs onions...diced finely
1 cup long grain rice
1/2 cup flat leaf parsley...chopped
1/4 cup fresh dill, leaves only...chopped
3 tbl chopped fresh mint leaves
2 tsp group allspice or cinnamon
juice of one lemon
1 tsp sugar
1 tbps salt (to taste)
1/2 tsp pepper (to taste)
1/4 cup pine nuts
1/2 cup of white wine
1/4 cup dried currants
1 16 oz jar of grape leaves
Wash rice, let soak for 5-10 minutes. Rinse and dry in a tea towel. Soak currants in white wine. Heat one cup of Olive oil in a large sauce pan, add onions and a pinch of salt until the onions are wilted...do not brown. Let onions cook, then add parsley, dill, mint, allspice, rice, juice of a lemon, sugar, salt and pepper, pine nuts, white wine and currants. Mix and let simmer, covered for about 10 minutes, cool mixture. Taste mixture for salt and pepper.
Rinse the vine leaves until no brine remains. Pat them dry and cut off tough stems. Line the bottom of a dutch oven with broken vine leaves. Place on an old plate upside down in the bottom.
To prepare dolmathes, place vine leaves shiny side down on a flat surface. Place about one tablespoon of mixture above the division at its base, fold each side of the leaf diagonally into the center...until they overlap the stuffing. Start rolling the leaf from the base to the tip making a neat package, do not make it too tight as the rice will swell during cooking.
Place the packages seam down, and close together, all around the plate inside the dutch oven, making a spiral formation. Cut a lemon in thick slices and place between layers. Cover the grape leaves with a heavy old plate. Add one cup olive oil and enough water to come to the level of the old plate. Cover and bring to a boil, lower the heat and simmer for one
hour.
After the hour try one of the dolmathes, if the leaves are chewy simmer again until done. Let cool, covered, so they will absorb all their liquid. Serve with slices of lemon and natural yoghurt at room temperature.
2 lbs onions...diced finely
1 cup long grain rice
1/2 cup flat leaf parsley...chopped
1/4 cup fresh dill, leaves only...chopped
3 tbl chopped fresh mint leaves
2 tsp group allspice or cinnamon
juice of one lemon
1 tsp sugar
1 tbps salt (to taste)
1/2 tsp pepper (to taste)
1/4 cup pine nuts
1/2 cup of white wine
1/4 cup dried currants
1 16 oz jar of grape leaves
Wash rice, let soak for 5-10 minutes. Rinse and dry in a tea towel. Soak currants in white wine. Heat one cup of Olive oil in a large sauce pan, add onions and a pinch of salt until the onions are wilted...do not brown. Let onions cook, then add parsley, dill, mint, allspice, rice, juice of a lemon, sugar, salt and pepper, pine nuts, white wine and currants. Mix and let simmer, covered for about 10 minutes, cool mixture. Taste mixture for salt and pepper.
Rinse the vine leaves until no brine remains. Pat them dry and cut off tough stems. Line the bottom of a dutch oven with broken vine leaves. Place on an old plate upside down in the bottom.
To prepare dolmathes, place vine leaves shiny side down on a flat surface. Place about one tablespoon of mixture above the division at its base, fold each side of the leaf diagonally into the center...until they overlap the stuffing. Start rolling the leaf from the base to the tip making a neat package, do not make it too tight as the rice will swell during cooking.
Place the packages seam down, and close together, all around the plate inside the dutch oven, making a spiral formation. Cut a lemon in thick slices and place between layers. Cover the grape leaves with a heavy old plate. Add one cup olive oil and enough water to come to the level of the old plate. Cover and bring to a boil, lower the heat and simmer for one
hour.
After the hour try one of the dolmathes, if the leaves are chewy simmer again until done. Let cool, covered, so they will absorb all their liquid. Serve with slices of lemon and natural yoghurt at room temperature.
