Everyday recipes
Dolmades
INGREDIENTS
¼ cup olive oil
1 medium onion, finely chopped
2 tablespoons pine nuts
½ cup long-grain rice
2 tablespoons currants
½ cup water
2 tablespoons finely chopped parsley
2 teaspoons finely grated lemon rind
24 preserved vine leaves, rinsed, dried
¾ cup water
2 tablespoons olive oil
1 tablespoon lemon juice
fetta and olives, to serve
METHOD
- Heat oil in a medium saucepan on high. Sautè onion for 3-4 minutes until tender. Add pine nuts and cook for 2-3 minutes until lightly browned. Stir rice and currants through.
- Stir in water. Simmer, covered, over low heat for 10 minutes until liquid is absorbed. Remove from heat. Stir through parsley and lemon rind, and season to taste. Cool.
- Place leaves, vein-side up, on bench. Spoon 1 tablespoon of filling at the end of each leaf. Roll up into a parcel, tucking ends in.
- Pack dolmades close together in a single layer in a medium saucepan. Pour combined water, olive oil and lemon juice over. Weigh down with a plate.
- Simmer, covered, for 25-30 minutes until leaves are tender. Cool in pan. Serve at room temperature drizzled with olive oil. Accompany with fetta and olives.
Top tip Pat vine leaves dry with paper towel. Store any leftover leaves in the fridge in
their original packaging, in the brine and covered in plastic wrap. They will last for several weeks.
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