Garden Mains · Greek
Lemony Dolmas Steamed over Potato Slices
Lining the pot with potato slices keeps these herby rice dolmas from scorching and gives you a buttery bonus layer underneath. A squeeze of fresh lemon at the table wakes up the dill and mint inside.
Test kitchen note: Slice the potatoes a quarter inch thick; thinner slices can stick and burn before the dolmas above are fully cooked.
Method 6 steps
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Toss the rice with scallions, dill, mint, half the olive oil, half the lemon juice, 1 teaspoon salt and pepper.
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Overlap the potato slices across the bottom of a heavy pot and drizzle with a little oil.
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Roll a heaped teaspoon of filling into each leaf, tucking in the sides, and pack the rolls over the potatoes.
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Add the remaining oil, lemon juice and hot water, then place a small plate on top.
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Cover and cook over low heat for 50 minutes, until the rice and potatoes are both tender.
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Rest 10 minutes, then serve the dolmas on the potato slices with lemon wedges.
That is the whole pie. Enjoy every slice.
Pairs well with
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