- ½ cup pine nuts
- 1 ½ cups Royal Chef’s Secret Basmati Rice
- 1 medium onion, minced
- 1 ¾ cups vegetable broth, divided
- ½ cup fresh dill, minced
- ½ cup fresh mint, minced
- 6 tablespoons fresh lemon juice, divided
- 1 tablespoon lemon zest
- 50 large grape leaves, fresh or jarred
- ½ cup olive oil, divided
- Salt and pepper
- Pour pine nuts into a skillet and toast them over medium heat until golden.
- In a medium pot pour ¼ cup of olive oil and heat over medium. Add in minced onion and cook until softened.
- Add in rice and stir to combine.
- Add in ¾ cups of broth. Lower the heat and simmer uncovered for 10 minutes or so until the rice absorbs the broth. The rice should only be half cooked at this point.
- Add dill, mint, pinenuts, 2 tablespoons lemon juice and lemon zest to the rice. Season with salt and pepper to your taste preference and then let the rice cool to room temperature.
- Bring a large pot of water to a boil. Salt the water. Trim large stems from grape leaves making sure the stem is flush with the base of the leaf. Cook leaves in the boiling water to soften them. 3-5 minutes. Then drain
- Rinse leaves under cold water and pat dry.
- To assemble them lay a leaf shiny side down on a cutting board.
- Add 2 tablespoons of rice filling to the leaf. Starting from the base, roll the leaf over the filling. When halfway up to the top fold in the sides of the leave and continue to roll to the top. Gently squeeze the leaves to make sure they are securely wrapped. Continue with leaves and filling until the filling is gone.
- Use broken or damaged leaves to line a deep saute pan.
- Fit dolmades in the saute pan snugly. Over medium heat add in 1 cup broth, ¼ cup lemon juice and ¼ cup olive oil. Bring to a simmer and cover the pan. Cook for 30-40 minutes. They are finished when fork tender.