Grandma’s Dolmadakia Yalantzi (Stuffed Grape Leaves)

1. 1 Step 1: Prepare the Leaves & Stuffing Prepare the Leaves: Boil the grape leaves in a pot with plenty of water for about 3 minutes to soften them. Drain and set aside. Sauté the Aromatics: In a deep skillet, heat the olive oil and sauté the chopped onions and dill until softened. Prepare the Stuffing: Add one cup of water, the rice, salt, and pepper to the skillet. Let the mixture simmer for 10 minutes until the liquids are mostly absorbed.
2. 2 Step 2: The Rolling Process Snip off any stems from the leaves. Place a leaf on a flat surface with the shiny side facing down and the veins facing up. Place 1 teaspoon of the rice filling at the base of the leaf (near where the stem was). Fold the bottom edges over the filling, then fold in the left and right sides toward the center. Roll it up tightly into a small "parcel" or log. Repeat until all ingredients are used.
3. 3 Step 3: Cook & Serve Set Up the Pot: Line the bottom of a heavy pot with a few plain grape leaves; this prevents the dolmadakia from sticking or burning. Arrange and Cook: Place the dolmadakia in the pot in tight circular rows, ensuring the seam side is facing down. Add 1 glass of water, a drizzle of olive oil, and the lemon juice. Place a heavy inverted plate directly on top of the dolmadakia to keep them from unrolling during boiling. Simmer: Cook over low heat for 50 minutes. Once the water has been absorbed, remove from heat. Serve: Let them cool slightly. Remove them carefully by hand to ensure they stay intact. Serve with lemon slices and fresh dill.