Dolmades

Instructions

1. Prepare the grape leaves
   Carefully remove the grape leaves from the jar, separate them, and place in a large bowl. Cover with boiling water and let soak for 5 minutes to remove excess salt and soften. Drain in a colander, rinse with cold water, and set aside.
2. Make the filling
   Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Add the garlic and cook for another minute until fragrant. Remove from heat and let cool slightly.
3. Combine the rice mixture
   In a large bowl, combine the uncooked rice, cooled onion mixture, chopped herbs (dill, mint, and parsley), pine nuts, salt, pepper, allspice, 2 tablespoons of lemon juice, and the remaining olive oil. Mix well to combine all ingredients evenly.
4. Roll the dolmades
   Place a grape leaf on a flat surface, shiny side down, with the stem end facing you. If the leaf has a thick stem, cut it off. Place about 1 tablespoon of the rice mixture near the stem end of the leaf. Fold the stem end over the filling, then fold in the sides and roll up tightly to create a neat package. The leaf should be rolled tightly enough to hold together but not so tight that the rice cannot expand during cooking.
5. Arrange in cooking pot
   Line the bottom of a heavy pot with any torn or damaged grape leaves to prevent the dolmades from sticking. Arrange the rolled dolmades in the pot in neat, tight layers, seam-side down. Place them close together to prevent them from unraveling during cooking.
6. Cook the dolmades
   Place a heavy plate directly on top of the dolmades to keep them from floating and opening during cooking. Pour in the vegetable or chicken broth, the remaining lemon juice, and enough water to barely cover the dolmades. Bring to a simmer over medium heat, then reduce heat to low, cover the pot, and cook for about 45-60 minutes, or until the rice is tender.
7. Rest and serve
   When the dolmades are cooked, remove from heat and let them rest in the pot for 15-20 minutes. Carefully remove them with a slotted spoon and arrange on a serving platter. Drizzle with additional olive oil and serve with lemon wedges on the side.