With these, I would make my own stuffed grape leaves!
I used chicken broth but they certainly could be made completely vegetarian using vegetable stock instead.
I do want to try making them with sirloin in the stuffing (Nana's recipe). Other recipes I reviewed call for lamb or spicy sausage.
Dolmades are sooooo good: savory yet lemony and refreshing. I think they're best eaten straight from the fridge, with the yogurt-feta dip (see below). Tonight we had them along with some lemon-pepper grilled chicken.
Stuffed Grape Leaves (Dolmades)
inspired by Tyler Florence, Food Network
1/2 cup extra-virgin olive oil
1 large yellow onion, finely chopped
1 small fennel bulb, halved, cored and diced
1 teaspoon grated lemon zest (plus more for dip, see below)
1/2 cup pine nuts (they were $7.99 so I subbed sunflower seeds, $1.69)
1 cup long-grain rice
1 1/2 cups chicken stock (or vegetable stock for my vegetarian friends)
2 tablespoons finely chopped dill leaves
1/4 cup finely chopped flat-leaf parsley
Kosher salt and freshly ground black pepper
1/2 (16-ounce) jar grape leaves
2 lemons, juiced
1 large yellow onion, finely chopped
1 small fennel bulb, halved, cored and diced
1 teaspoon grated lemon zest (plus more for dip, see below)
1/2 cup pine nuts (they were $7.99 so I subbed sunflower seeds, $1.69)
1 cup long-grain rice
1 1/2 cups chicken stock (or vegetable stock for my vegetarian friends)
2 tablespoons finely chopped dill leaves
1/4 cup finely chopped flat-leaf parsley
Kosher salt and freshly ground black pepper
1/2 (16-ounce) jar grape leaves
2 lemons, juiced
To make the filling, coat a large saute pan with 1/4 cup of the oil and place over medium heat. Add the onion, fennel and lemon zest and stir every couple minutes until soft, about 10 minutes.
Add the pine nuts and rice, saute for 2 minutes, stirring to coat. Pour in just 1/2 cup of the chicken stock and lower the heat. Simmer until the liquid is absorbed and the rice is al dente, about 12 minutes. Turn off the heat and cover while you prep the grape leaves.
Prepare the grape leaves:
Drain from jar and put in a bowl of water to rinse. The leaves are salty.
Bring a big pot of water to a simmer. Blanch the grape leaves in the hot water for 3 minutes. Remove to a bowl of ice cold water (add ice if necessary).
Remove leaves to a colander to drain.
Scrape the parboiled rice mixture into a bowl and add the dill and parsley; season with salt (I like using Trader Joe's smoked salt) and pepper.
Roll the dolmades:
Carefully separate and lay a grape leaf on a work surface, shiny-side down. Remove any tough stems.
Put rice filling near the stem end of the leaf. The amount used will vary depending on the sze of your leaf. It is better to use less than too much, you want to wrap the filling so that it doesn't leak out. Inevitably you will destroy some leaves by ripping them while rolling or while separating them- they are fragile.
Fold the stem end over the filling, then fold both sides toward the middle, and roll up into a cigar – it should be snug but not overly tight because the rice will swell once it is fully cooked.
Add the pine nuts and rice, saute for 2 minutes, stirring to coat. Pour in just 1/2 cup of the chicken stock and lower the heat. Simmer until the liquid is absorbed and the rice is al dente, about 12 minutes. Turn off the heat and cover while you prep the grape leaves.
Prepare the grape leaves:
Drain from jar and put in a bowl of water to rinse. The leaves are salty.
Bring a big pot of water to a simmer. Blanch the grape leaves in the hot water for 3 minutes. Remove to a bowl of ice cold water (add ice if necessary).
Remove leaves to a colander to drain.
Scrape the parboiled rice mixture into a bowl and add the dill and parsley; season with salt (I like using Trader Joe's smoked salt) and pepper.
Roll the dolmades:
Carefully separate and lay a grape leaf on a work surface, shiny-side down. Remove any tough stems.Put rice filling near the stem end of the leaf. The amount used will vary depending on the sze of your leaf. It is better to use less than too much, you want to wrap the filling so that it doesn't leak out. Inevitably you will destroy some leaves by ripping them while rolling or while separating them- they are fragile.
Fold the stem end over the filling, then fold both sides toward the middle, and roll up into a cigar – it should be snug but not overly tight because the rice will swell once it is fully cooked.Squeeze lightly in the palm of your hand to secure the roll. Repeat with remaining grape leaves and filling.
Place them in a large Dutch oven or wide deep skillet, seam-side down in a single layer. Pour the remaining cup of broth, remaining olive oil, and the lemon juice over the dolmades. I chose to emulsify the liquids with a Cuisinart quip prep before doing this. The liquid should reach halfway up the rolls.
Bring the pot to a simmer over medium heat, reduce heat to low, cover and simmer for 30 minutes. Dolmades are done when they are tender when pierced with a fork. Carefully remove to a storage container or serving plate.Serve warm, at room temperature or refrigerate and eat cold.
Yogurt-Feta dip
(epicurious.com)
- 1 cup plain Greek yogurt (recommended not use low-fat or nonfat; I could only find 2%)
- 4 ounces feta cheese, crumbled
- 1 large green onion, cut into 1-inch pieces
- 1/4 teaspoon grated lemon peel
