Someone please tell me to stop making recipes that involve individually filling and shaping portions after a full workday! Last week it was these dolmades, this week it was tortellini. (Tortellini, it turns out, are a lot more time-consuming to make than ravioli. A lot.) Evenings after work are not a good time to take on ambitious cooking projects.
It didn’t help that this venture started out with a jar full of grape leaves stuffed so tightly they wouldn’t come out. All I could think of to do was rip out the middle leaves in a messy clump to loosen up the remainder, which wasn’t very satisfying. Then I discovered that grape leaves are not a shape that lends itself to easy rolling. And finally, at the end of it all, I realized that the early step of boiling the grape leaves before filling them was more important than I had counted on when I cut it short in my rush to get dinner on the table.
And then I learned that it doesn’t matter how smoothly the dolmades come together, because the combination of grape leaves, rice, and a lemony sauce will always be a hit. Even if the grape leaves mostly unroll. And they’re just a little tough. Even if dinner is nearly an hour late. Or maybe they tasted so good because dinner was an hour late?
Makes about 36
1 (8-ounce) jar grape leaves, or 36 medium-sized fresh leaves
1 tablespoon olive oil
1 onion, diced
3 cloves garlic, minced
½ cup pine nuts
1 cup long-grain rice
1 teaspoon salt
½ cup currants (or raisins)
⅔ cup broth + additional for cooking dolmades
2 tablespoons chopped parsley
Avgolemono sauce (recipe follows)
1. Bring a medium pot of water to a simmer. Remove the grape leaves from the jar and drop them in batches of 4 or 5 into the hot water. Leave them in the simmering water for 4-5 minutes, then spread them flat on a towel-lined work surface. Cut the stem from each grape leaf, as needed.
2. In a large skillet over medium- high heat, heat the olive oil. Add the onions and sauté until translucent, about 6 minutes. Add the garlic and pine nuts and sauté for 2 minutes. Add the rice, salt, currants, broth, and the juice of half the lemon. Simmer, stirring occasionally, until the liquid is absorbed. Stir in the parsley.
3. To assemble the dolmades, place 1 grape leaf on the work surface, dull side (or underside) of the leaf up. Place 1 to 2 teaspoons of rice filling near the stem end of the leaf. Fold the stem (bottom) end up over the filling, fold the sides toward the filling in the center, then roll up the leaf into a small cylindrical package, being careful not to fold too tightly, as the rice will expand during cooking.
4. Place the dolmades in a large Dutch oven or wide sauté pan, seam side down. Add the juice from the remaining lemon half, plus enough broth to just cover the dolmades. Rest a heavy plate or baking dish directly on top of the dolmades. Bring to a boil over high heat, lower the heat, and simmer for 30 minutes, or until the rice is tender. Serve with avgolemeno sauce.
Avgolemono Sauce (adapted from Elly Says Opa)
⅓ cup fresh lemon juice (about 2-3 lemons)
liquid from cooking dolmades
In a medium bowl, whisk the eggs with the lemon juice until combined. Slowly drizzle the hot dolmades cooking liquid into the egg/lemon mixture, whisking continuously to avoid scrambling the eggs.