Australian Women's Weekly
A staple of Greek cuisine, dolmades are rich in flavour with pine nuts, sultanas, onions and rice wrapped in vine leaves and drizzled with lemon juice and olive oil.
Ingredients
Method
1.Heat half the oil in a large frying pan; cook onion, pine nuts and garlic, stirring, until onion is softened and pine nuts are browned lightly. Add rice; cook, stirring, for 1 minute. Add herbs, sultanas, juice and remaining oil; remove from heat.
2.Rinse vine leaves under cold water; drain well and pat dry. Line base of a large heavy-based saucepan with about 10 of the damaged vine leaves. Place another leaf, vein-side-up, on a board. Cut off stem if it’s attached. Place 1 level tablespoon of rice mixture in the centre of the leaf, above the point where the stem was. Fold in two sides; roll tightly to enclose filling. Repeat with remaining leaves and rice mixture.
3.Place rolls, in a single layer, on leaves in the pan; pack in tightly so they cannot unroll during cooking. Cover dolmades with lemon slices, then remaining vine leaves. Place a large heatproof plate on top of dolmades so they can’t move during cooking. Add the water to the saucepan; bring to the boil. Reduce heat; simmer gently, covered, for about 1 hour or until the rice is cooked.
4.Serve dolmades at room temperature.
Not suitable to freeze or microwave.
Note
