Dolmades (Greek Stuffed Grape Leaves)

Hand-rolled dolmades, stuffed with herbed rice, are more time-consuming to prepare but highly rewarding to eat. Von Viktoria Hodos

Dolmades (Greek Stuffed Grape Leaves)

Makes 50 to 60 dolmades

• 1 pound grape leaves, fresh or jarred
• 1 cup long-grain white rice, such as Carolina rice
• 2 tablespoons olive oil, plus more for drizzling
• 1 onion, minced
• 3 cloves garlic, minced
• 2 cups water
• Pinch of ground coriander
• 2 to 3 sprigs fresh dill, finely chopped
• 2 to 3 sprigs fresh mint, finely chopped
• Juice and zest of 2 lemons
• Salt and pepper to taste
• Warm water or vegetable broth, to cook the dolmades

If using fresh grape leaves, immerse them for 2 to 3 minutes in boiling, salted water, then place them in a bowl of water with ice to cool. The ice will also preserve the vibrant green of the leaves. With a sharp knife, remove the stems of the leaves, then pat dry with kitchen towels. 

If using jarred grape leaves in brine, rinse and drain them well, then pat dry with kitchen towels.