Dolma

1. Preparation

Rinse 1 cup of rice under cold water until the water runs clear. Drain and set aside.

Chop 1 medium onion finely.

Finely chop 1 bunch of fresh parsley and 1 bunch of fresh dill.

In a large bowl, combine the drained rice, chopped onion, parsley, dill, 1 teaspoon of salt, 1 teaspoon of black pepper, and 1 tablespoon of olive oil. Mix well.

Rinse 1 jar (about 300g) of grape leaves in cold water and drain. Lay them flat on a clean surface.

2. Filling the Grape Leaves

Place a grape leaf, vein side up, on a flat surface.

Spoon about 1 tablespoon of the rice mixture near the stem end of the leaf.

Fold the sides over the filling, then roll it up tightly from the stem end to form a small package.

Repeat this process with the remaining grape leaves and filling.

3. Cooking

In a large pot, arrange any leftover grape leaves on the bottom to prevent sticking.

Place the stuffed dolmas seam side down in the pot, packing them tightly together.

In a bowl, mix 1/4 cup of olive oil, 2 cups of vegetable broth, and the juice of 1 lemon. Pour this mixture over the dolmas in the pot.

Place a plate on top of the dolmas to keep them submerged while cooking.

Cover the pot and bring to a simmer over medium heat. Cook for about 45 minutes until the rice is tender.

Remove from heat and let stand for 10 minutes before serving.

4. Serving

Carefully transfer the dolmas to a serving plate.

Serve warm or at room temperature with yogurt on the side.