Recipes

INGREDIENTS

• 20vine leaves
•  water, to soak
• 300glong grain rice, washed
• 3 tbspblended oil
• 100glong grain rice, washed
• 1 tbspallspice
•  salt, to taste
• 150mlwater
• 1/4 bunchparsley, shredded
• 1/4 bunchdill, shredded
• 250mlextra virgin olive oil

METHOD

1 Soak vine leaves in water to remove saltiness. Separate leaves and set aside unusable ones

2 Sauté onions in oil until tender. Add rice and cook for a few minutes

3 Add allspice and cinnamon. Season with salt.  Pour in water, cover and cook in oven at 180°C (350€F) until all liquid has evaporated.

4 Stir through parsley and dill

5 Line a steamer with broken or small (unusable) vine leaves. Place rolled dolmades on these, lining from the outside in. Place a plate on top of the dolmades to hold them down and allow them to keep their shape.

6 Place inside a pot of boiling water, cover with a lid and allow to steam for 45 minutes. 

7 Lift plate off and pour olive oil over dolmades. Replace plate and leave untouched for minimum 6 hours.

NOTES:  Place vine leaf wrong side up, remove stem. Place 2 teaspoons of mixture on bottom part and bring up leaf to cover mixture. Bring in sides firmly but not too tightly and roll. Place seam-side down inside steamer. Allow dolmades to cool in refrigerator with plate on top to prevent the leaf turning black.