Dolmades (Stuffed Grape Leaves)
SAVEUR editorial assistant Maria Xerakia's family makes these traditional Greek stuffed grape leaves for Easter at their home in Brooklyn, New York.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Stockpot
- Colander
- Skillet
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Mixing bowl
- Whisk
- Plate
- Serving platter
- Spoon
- Stove
Ingredients
- 1 (16-oz.) bottle of grape leaves, drained and unrolled
- 3⁄4 cup extra-virgin olive oil
- 3 cloves garlic, minced
- 2 scallions, minced
- 1 large yellow onion, minced
- 2⁄3 cup long-grain rice
- Kosher salt
- freshly ground black pepper
- 3 tbsp. minced fresh dill
- 1⁄2 cup fresh lemon juice
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