Dolma

Ingredients

• Salt and pepper - To taste
• Olive oil - 2 tablespoons
• Lemon juice - 2 tablespoons
• Dill - 1/4 cup, chopped
• Mint - 1/4 cup, chopped
• Parsley - 1/2 cup, chopped
• Tomato - 1 medium, finely chopped
• Onion - 1 medium, finely chopped
• Rice - 1 cup
• Grape leaves - 1 jar, drained and rinsed

Instructions

1. In a large bowl, combine the rice, onion, tomato, parsley, mint, dill, lemon juice, olive oil, salt, and pepper. Mix well.
2. Place a grape leaf on a flat surface, shiny side down. Spoon about 1 tablespoon of the rice mixture onto the center of the leaf.
3. Fold the sides of the leaf over the filling, then roll it up tightly from the bottom to the top.
4. Repeat with the remaining grape leaves and filling.
5. Place the dolma rolls in a large pot, seam side down, in a single layer.
6. Add enough water to the pot to cover the dolma rolls.
7. Cover the pot and bring the water to a boil. Reduce the heat and simmer for 45 minutes to 1 hour, or until the rice is cooked and the dolma rolls are tender.
8. Remove the dolma rolls from the pot and let them cool before serving.
9. Serve the dolma rolls as an appetizer or as part of a main course. They can be enjoyed warm or at room temperature.