Yalantzi Dolmathes
Submitted by the rock
Vegetarian Greek stuffed grape leaves filled with seasoned rice, toasted pine nuts, and sweet currants. Served cold with fresh lemon wedges, these dolmathes make an elegant meze appetizer.
YIELD
30 servingsPREP
30 minCOOK
1 hrsREADY
1 hrsYalantzi dolmathes are the meatless version of Greek stuffed grape leaves, and honestly, they might be the better one.
The filling is simple but layered with flavor: long grain rice cooked in olive oil, studded with golden toasted pine nuts and tiny sweet currants that pop against the tangy grape leaf wrapper.
Forty leaves get filled, rolled tight, and simmered gently until everything melds together into tender little parcels.
They’re served at room temperature with a squeeze of lemon, which is what makes them the star of any meze spread or summer gathering.
Chef Tips
- Rinse jarred grape leaves well under cold water to remove excess brine before blanching
- Roll them snugly but not too tight since the rice will expand slightly as it finishes cooking in the casserole
- These taste even better the next day after the flavors have had time to marry in the fridge. Bring to room temperature before serving
- Add a tablespoon of fresh dill or mint to the rice filling for a brighter, more herbaceous flavor
Ingredients
Directions
In a heavy 10 inch to 12 inch skillet, heat 3 tablespoons of the olive oil over a moderate heat until a light haze forms above it.
Add the onions and cook for 5 minutes, stirring frequently, until they are soft and transparent but not brown.
Add the rice and stir constantly for 2 to 3 minutes, or until the grains are coated with oil.
Do not let them brown.
Pour in the water, add the salt and a few grindings of pepper and bring to a boil over high heat.
Reduce the heat to low, cover tightly, and simmer for about 15 minutes, or until the rice is tender and has absorbed all the liquid.
In a small skillet, heat 1 tablespoon of the remaining olive oil and in it cook the pine nuts until they are a delicate brown.
Add them to the rice, then stir in the currants.
In a large pot, bring 2 quarts of water to a boil over high heat.
Drop in the grape leaves and immediately turn off the heat.
Let the leaves soak for 1 minute, then drain them in a sieve and plunge them into a bowl or pan of cold water to cool them quickly.
Gently separate the leaves and spread them, dull sides up, on paper towels to drain.
Layer the bottom of a heavy 2 to 3 quart casserole with 10 of the leaves.
Stuff each of the remaining 30 leaves with about 1 tablespoon of the rice mixture.
Stack the stuffed leaves, side by side and seam sides down, in layers in the casserole and sprinkle them with the remaining 2 tablespoons of oil and the cold water.
Place the casserole over high heat for 3 minutes, reduce the heat to low and simmer, tightly covered, for 50 minutes.
Then uncover and cool to room temperature.
To serve, arrange the stuffed grape leaves attractively on a platter or individual plates and garnish with lemon wedges.
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