Classic Greek Dolmades with Lamb and Herbs

Preparing the Grape Leaves

1. If using fresh grape leaves, blanch them in boiling water for 2-3 minutes until pliable. Drain and rinse with cold water. If using jarred leaves, drain and rinse thoroughly.
2. Trim the tough central stems from each grape leaf.

Making the Filling

1. In a large bowl, combine ground lamb, rinsed rice, chopped onion, minced garlic, chopped dill, mint, and parsley.
2. Add lemon juice, 2 tbsp olive oil, 1 tsp salt, and 0.5 tsp black pepper. Mix gently until just combined; do not overmix.

Assembling the Dolmades

1. Lay a grape leaf flat, with the shiny side down and the stem end towards you.
2. Place about 1-2 tablespoons of the lamb mixture near the stem end of the leaf.
3. Fold the sides of the leaf over the filling, then roll it up tightly from the stem end towards the tip.
4. Repeat with the remaining grape leaves and filling.

Cooking the Dolmades

1. Line the bottom of a large, heavy-bottomed pot with any torn or imperfect grape leaves.
2. Arrange the rolled dolmades snugly in layers over the bed of leaves, seam-side down.
3. Pour 0.5 cup olive oil and 2 cups water over the dolmades. Add the juice of 1 lemon to the liquid.
4. Place a heatproof plate directly on top of the dolmades to keep them from unrolling during cooking.
5. Cover the pot and bring the liquid to a gentle simmer over medium heat.
6. Reduce the heat to low and simmer for about 60 minutes, or until the rice is cooked and the leaves are tender.

Serving

1. Let the dolmades cool in the pot for at least 15 minutes before serving.
2. Serve warm or at room temperature, drizzled with any cooking liquid or with a side of yogurt or tahini sauce.