ΝΤΟΛΜΑΔΑΚΙΑ ΓΙΑΛΑΝΤΖΙ - DOLMADES YALANTZI
INGREDIENTS
100 fresh or canned vine leaves
300 grams of rice for risotto or Carolina
2 dry onions
2 bunches of green onions
3 cloves of garlic
1 lemon (zest only)
2 lemons (juice)
1/2 bunch of parsley
1 bunch of mint
1 bunch of dill
200 ml olive oil
2 teaspoons salt
1 teaspoon pepper
FOR THE BASE OF THE POT
If we have fresh leaves, then we place their stems; if we have canned, we layer the damaged ones.
1 lemon, sliced
The stems from the herbs we used in the filling
METHOD
1. Fresh or canned leaves need to be boiled for 2 minutes; fresh ones in salted water, and then we let them cool so that we can fold them.
2. In a bowl, combine the rice with all the herbs, vegetables, lemon juice, lemon zest, a bit of oil, salt, and pepper, and mix well.
3. Lay out the leaves on a working surface and place 1 tablespoon (or a little more) of the filling on each leaf and fold.
4. In the pot where we will cook them, layer the fresh stems with the vine leaves, the stems from the dill, parsley, and mint, and lemon slices. Then, place the dolmades close together. Put something heavy on top, add water until they are covered, and simmer for 40 to 45 minutes. Afterward, let them sit for another half hour to absorb all the liquids and combine the flavors.
Serve with yogurt or olive oil on top.
We store them with sunflower oil in the fridge, and when serving, we add olive oil.