Stuffed Vine Leaves (Dolmades)

Hervorgehobene Mengen sind an deine Portionen angepasst.

1. 1

   Finely dice 2 onions and cook in 2 tbsp olive oil until translucent, then add 150 g short-grain rice and toast for 2 minutes.

   2:00
2. 2

   Stir in half a bunch each of chopped mint and parsley and the juice of half a lemon, season with salt and leave to cool.

3. 3

   Rinse 30 vine leaves, place 1 tsp filling on the matt side of each and roll up tightly.

4. 4

   Pack the rolls tightly into a pan, cover with 250 ml water, 1 tbsp olive oil and the remaining lemon juice, then put the lid on and simmer for 40 minutes.

   40:00