Grape Leaf Dolma

Tender grape leaves stuffed with a fragrant mixture of rice, herbs, and pine nuts, gently simmered in lemony broth for a tangy and comforting appetizer.

Steps

1. Rinse grape leaves and blanch in boiling water for 2 minutes if fresh; drain and set aside. 2. In a skillet, heat 1 tbsp olive oil over medium heat. Add chopped onion and sauté until translucent. 3. Add pine nuts and lightly toast for 1-2 minutes. 4. Stir in rice and cook for another 2 minutes, stirring constantly. 5. Add chopped herbs, salt, pepper, and half the lemon juice; mix well. 6. Remove from heat and let the filling cool slightly. 7. Place one grape leaf shiny side down, put about 1 tbsp of filling near the stem end, fold sides over, and roll tightly. 8. Repeat with remaining leaves and filling. 9. Place dolmas seam side down in a small pot, packing them snugly. 10. Drizzle remaining olive oil and lemon juice over dolmas and pour broth to cover halfway. 11. Place a small plate on top to keep them submerged. 12. Simmer gently over low heat for 40 minutes until rice is tender. 13. Remove from heat and let cool slightly before serving.

6 grape leaves (fresh or jarred) 1/4 cup short-grain rice 1 tbsp pine nuts 1 small onion, finely chopped 2 tbsp fresh parsley, chopped 1 tbsp fresh dill, chopped 1 tbsp fresh mint, chopped 2 tbsp olive oil Juice of 1/2 lemon 1/2 cup vegetable broth or water Salt and pepper to taste