# What You Need:
→ Filling
01 - 1 cup long-grain rice, rinsed
02 - 1 large onion, finely chopped
03 - 1 cup fresh flat-leaf parsley, finely chopped
04 - 1/2 cup fresh dill, finely chopped
05 - 1/2 cup fresh mint, finely chopped
06 - 2 medium tomatoes, finely diced
07 - 1/4 cup olive oil
08 - 1 teaspoon ground allspice
09 - 1/2 teaspoon ground black pepper
10 - 1 1/2 teaspoons salt
11 - Juice of 1 lemon (about 2 tablespoons)
→ Assembling & Cooking
12 - 1 jar (about 10.6 oz) grape leaves in brine, rinsed and drained
13 - 1 cup vegetable stock or water
14 - 2 tablespoons olive oil
15 - Juice of 1 lemon (about 2 tablespoons)
16 - Slices from 1 large tomato or 1 medium potato to line the pan
17 - Optional: plain yogurt, for serving
# How to Make:
01 - In a large mixing bowl combine the rinsed rice, finely chopped onion, parsley, dill, mint, diced tomatoes, 1/4 cup olive oil, ground allspice, black pepper, salt and the juice of one lemon. Stir thoroughly to distribute seasoning and break up clumps of rice so the mixture is homogeneous.
02 - Lay a grape leaf shiny side down on a work surface, trim the stem if present, place about 1 to 2 teaspoons of the filling at the stem end, fold the side edges over the filling and roll firmly into a compact cylinder.
03 - Arrange tomato or potato slices to fully cover the bottom of a heavy saucepan; this prevents sticking and cushions the leaves during cooking.
04 - Place each roll seam side down in the saucepan, packing them tightly in concentric layers so they support one another and remain compact while cooking.
05 - Drizzle 2 tablespoons of olive oil and the juice of one lemon evenly over the packed leaves. Pour in vegetable stock or water until the liquid comes nearly up to the level of the rolls but does not fully submerge them.
06 - Place a heatproof plate on top of the rolls to keep them from unrolling, then cover the pot with a tight-fitting lid.
07 - Bring the pot to a gentle simmer over medium heat, then reduce to low and cook gently, undisturbed, for 45 to 50 minutes or until the leaves are tender and the rice is fully cooked.
08 - Remove from heat and allow the dolmas to rest for 10 to 15 minutes with the lid on. Lift the plate and carefully transfer the rolls to a serving platter. Serve warm or at room temperature with plain yogurt if desired.
