# Components:
→ For the Filling
01 - 1 cup 200 g long-grain rice, rinsed
02 - 1 large onion, finely chopped
03 - 1 cup 25 g fresh parsley, finely chopped
04 - 1/2 cup 10 g fresh dill, chopped
05 - 1/2 cup 10 g fresh mint, chopped
06 - 2 medium tomatoes, finely diced
07 - 1/4 cup 60 ml olive oil
08 - 1 tsp ground allspice
09 - 1/2 tsp black pepper
10 - 1 1/2 tsp salt
11 - Juice of 1 lemon
→ For Assembling & Cooking
12 - 1 jar about 300 g grape leaves in brine, rinsed
13 - 1 cup 240 ml vegetable stock or water
14 - 2 tbsp olive oil
15 - Juice of 1 lemon
16 - Slices from 1 large tomato or potato to line the bottom of the pan
# Directions:
01 - In a large bowl, combine rice, onion, parsley, dill, mint, tomatoes, olive oil, allspice, pepper, salt, and lemon juice. Mix well.
02 - Lay each grape leaf shiny side down. Place 1–2 teaspoons of filling at the stem end. Fold in the sides and roll up tightly into a cigar shape.
03 - Line the bottom of a heavy saucepan with tomato or potato slices to prevent sticking.
04 - Arrange the stuffed grape leaves seam side down, tightly packed, in layers in the saucepan.
05 - Drizzle with olive oil and lemon juice. Pour in stock or water to almost cover the dolmas.
06 - Place a heatproof plate on top to prevent unrolling. Cover with a lid.
07 - Bring to a gentle simmer. Cook over low heat for 45–50 minutes, until leaves are tender and rice is cooked.
08 - Let cool slightly. Serve warm or at room temperature, with yogurt if desired.
