Greek Dolmades

Instructions

1. Prepare the grape leaves
   Gently separate and rinse the preserved grape leaves under cold water to remove excess salt. Place in a bowl of hot water for 2-3 minutes to soften, then drain. Cut off any stems and set aside the leaves on a plate.
2. Prepare the filling
   Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the onion and cook until soft and translucent, about 5 minutes. Add the garlic and cook for another minute until fragrant. Remove from heat and transfer to a large mixing bowl.
3. Mix the stuffing
   To the onion mixture, add the uncooked rice, remaining olive oil, dill, mint, parsley, pine nuts, 2 tablespoons of lemon juice, salt, and pepper. Mix thoroughly until all ingredients are well combined.
4. Roll the dolmades
   Place a grape leaf shiny side down on a flat surface. Add about 1 tablespoon of rice filling near the stem end of the leaf. Fold the stem end over the filling, fold in the sides, and roll up tightly into a cigar shape. The leaf should completely enclose the filling.
5. Arrange in cooking pot
   Line the bottom of a large, heavy pot with any torn or damaged grape leaves. Arrange the dolmades seam-side down in tight, neat layers. Place lemon slices between layers to add flavor.
6. Cook the dolmades
   Pour the broth and remaining lemon juice over the dolmades. Place a heat-proof plate or lid smaller than the pot diameter directly on top of the dolmades to keep them from unraveling while cooking. Cover the pot and bring to a simmer over medium-low heat.
7. Simmer until tender
   Reduce heat to low and simmer for about 45-60 minutes, or until the rice is fully cooked and the dolmades are tender. Add more broth if needed during cooking to keep them moist.
8. Serve
   Allow the dolmades to cool slightly before serving. They can be enjoyed warm or at room temperature, drizzled with olive oil and accompanied by Greek yogurt or tzatziki sauce.