Yalantzi Dolmades (Meatless Stuffed Grape Leaves)

For the Dolmades

• • 1 package (200 gr.) grape leaves (vine leaves)
• • 1 cup (230ml) olive oil
• • 2 ½ cups (375gr.) dry onion, finely chopped
• • 2 cups (100gr.) spring onions (scallions), finely chopped
• • 2 cups (400gr.) Carolina rice
• • 2/3 cup (170ml) fresh lemon juice
• • 1 cup (50gr.) fresh parsley, finely chopped
• • ½ cup (25gr.) fresh dill, finely chopped
• • ½ cup (25gr.) fresh mint, very finely chopped
• • 1 teaspoon (8gr.) salt
• • 1/3 teaspoon black pepper
• • 1 cup (250ml) hot water (plus plenty of extra water to cover the dolmades)

For the Grape Leaves:

1. 1. If using frozen grape leaves, take them out of the freezer to reach room temperature.
2. 2. Bring plenty of water to a boil and add the grape leaves. Boil on low heat for 2–3 minutes.
3. 3. Drain them and set aside to cool. If the grape leaves are fresh, boil them for 5 minutes.

For the Filling:

1. 1. In a wide pot, heat the olive oil, reserving a little for cooking later. Add the dry and spring onions and sauté for 5–6 minutes until softened, without letting them brown. Add the rice and stir for 2–3 minutes until it becomes glossy.
2. 2. Add the 1 cup of water and bring to a boil. Add the salt, pepper, and lemon juice (reserve a little for cooking). Stir and add the herbs (parsley, dill, mint). Stir and let the filling cool down.
3. 3. Lay a grape leaf on a plate with the shiny side facing down. Place about 1 – 1 ½ heaped teaspoons of filling, roll once, and fold the sides inward. Roll tightly but not too pressed. Line the bottom of the pot with any leftover leaves.
4. 4. Arrange the dolmades in a circle, tightly packed, with the seam facing down. Drizzle with the remaining olive oil, the remaining lemon juice, and add hot water just enough to cover them. Cover with a plate to weigh them down.
5. 5. Simmer on low heat for 45–50 minutes, until the rice is cooked and they are left in their oil. Remove from heat and let them rest in the pot for at least 20 minutes. Serve lukewarm or cold, with a little extra lemon if desired. They are even better the next day.