Classic Greek Dolmades with Lamb and Herbs

Preparing the Grape Leaves

1. 1If 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. 2Trim the tough central stems from each grape leaf.

Making the Filling

1. 1In a large bowl, combine ground lamb, rinsed rice, chopped onion, minced garlic, chopped dill, mint, and parsley.
2. 2Add 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. 1Lay a grape leaf flat, with the shiny side down and the stem end towards you.
2. 2Place about 1-2 tablespoons of the lamb mixture near the stem end of the leaf.
3. 3Fold the sides of the leaf over the filling, then roll it up tightly from the stem end towards the tip.
4. 4Repeat with the remaining grape leaves and filling.

Cooking the Dolmades

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

Serving

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