Keith_
Tasty Apprentice
Looking for a dish that's both savory and satisfying? Dolmades, stuffed grape leaves, are a Greek classic that combine fragrant rice, herbs, and a hint of lemon wrapped in tender grape leaves. Perfect for a light appetizer or a tasty side!*Ingredients:*
- 1 jar grape leaves, drained and rinsed
- 1 cup rice (short-grain works best)
- 1/2 cup onion, finely chopped
- 1/4 cup fresh dill, chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
- 1/4 cup olive oil
- Salt and pepper to taste
- 2 cups vegetable or chicken broth
- 1 lemon, cut into wedges
*Instructions:*
1. In a pan, sauté onion in olive oil until soft, then add rice and cook for 2-3 minutes.
2. Stir in dill, parsley, mint, salt, and pepper, then add 1 1/2 cups of broth and cook the rice until it's partially tender (about 10-12 minutes).
3. Remove from heat and let the mixture cool.
4. Place a grape leaf on a flat surface, add a spoonful of the rice mixture, fold in the sides, and roll tightly.
5. Arrange the dolmades in a pot, covering them with the remaining broth, and simmer on low heat for 30-40 minutes.
6. Serve warm with lemon wedges on the side.
*Tip:* They’re even better the next day, so make extra for leftovers!
I’ve had a few disasters before, and any tips would be super helpful. 
The mix of rice and herbs wrapped in grape leaves is just perfection! Can’t wait to try your version—sounds like the perfect balance of tangy and savory!
