# What You Need:
→ Filling
01 - 1 cup long-grain rice, rinsed
02 - 1 large onion, finely chopped
03 - 1 cup fresh flat-leaf parsley, finely chopped
04 - 1/2 cup fresh dill, chopped
05 - 1/2 cup fresh mint, chopped
06 - 2 medium tomatoes, finely diced
07 - 1/4 cup extra-virgin olive oil
08 - 1 teaspoon ground allspice
09 - 1/2 teaspoon freshly ground black pepper
10 - 1 1/2 teaspoons fine salt
11 - Juice of 1 lemon (about 2 tablespoons)
→ Assembling & cooking
12 - 1 jar grape leaves in brine (about 10.5 oz), thoroughly rinsed
13 - 1 cup vegetable stock or water
14 - 2 tablespoons extra-virgin olive oil
15 - Juice of 1 lemon (about 2 tablespoons)
16 - Slices from 1 large tomato or 1 medium potato, to line the pan
# Steps:
01 - Combine the rinsed rice, finely chopped onion, parsley, dill, mint, diced tomatoes, 1/4 cup olive oil, ground allspice, black pepper, salt and lemon juice in a large bowl; mix thoroughly until well incorporated.
02 - Inspect and pat dry each leaf; remove any tough stems and lay leaves glossy side down on a work surface.
03 - Place about 1 to 2 teaspoons of filling at the base of each leaf, fold the sides in toward the center and roll tightly to form a compact cylinder.
04 - Arrange tomato or potato slices to cover the base of a heavy saucepan to prevent sticking and provide even heat distribution.
05 - Pack the stuffed leaves seam side down in tight concentric layers in the saucepan; fit them snugly to minimize movement during cooking.
06 - Drizzle 2 tablespoons olive oil and the lemon juice over the packed leaves, pour in vegetable stock or water until it nearly covers the dolmas, then place a heatproof plate on top to weight them and cover with a lid.
07 - Bring to a gentle simmer over medium-low heat, then reduce to low and cook for 45–50 minutes until the leaves are tender and the rice is fully cooked.
08 - Remove from heat and allow to cool slightly under the lid; serve warm or at room temperature, optionally with plain yogurt or a cucumber-yogurt accompaniment.
