Preparation:
remove and discard stems from leaves blanch in boiling water for 2 minutes and drain spread out onto a platter or other flat work surface heat oil in a skillet, over a moderate flame add onions and saute for 8-10 minutes, until golden add rice, heat and stir until lightly browned add 2 cups water, parsley, dill, and mint-mix well season to taste with salt and pepper bring to a boil, reduce heat, and simmer for 5-7 minutes, until rice is about half cooked drain well, reserving liquid place a leaf, shiny side down, onto worksurface place a tablespoon of filling onto the center of the leaf fold in the sides and roll toward the point to seal line the bottom of a saucepot with grape leaves place into dolmathes into the pot, seam side down-pack tightly-separating layers with additional grape leaves pour in lemon juice and reserved liquid add just enough water to cover weight down with a plate, cover tightly place over a medium-low flame and simmer for 45 minutes, until just a small amount of liquid remains remove to a platter or chafing dish serve warm or at room temperature, with a lemon wedge |
