Dolmades

Name: Dolmades
Yield: Makes 24
Cuisine: Greece
Ingredients: 1 tablespoon finely chopped parsley; 80 ml (2½ fl oz/⅓ cup) olive oil, extra; 1 tablespoon finely chopped mint; lemon wedges, to serve; 500 ml (17 fl oz/2 cups) chicken stock; 2 tablespoons lemon juice; 2 tablespoons currants; 60 g (2¼ oz) pine nuts, toasted; 2 tablespoons finely chopped dill; 1 small onion, finely chopped; 1 tablespoon olive oil; 200 g (9 oz/1 cup) long- or medium-grain rice; 200 g (7 oz) packet vine leaves in brine

Preparation info

Makes
24

Difficulty
Medium

Appears in

The Cook's Book of Everything

By Lulu Grimes

Published 2009

About

Ingredients

200 g (7 oz) packet vine leaves in brine
200 g (9

Europe
Greece
Side dish
Mediterranean
Gluten-free

Method

Soak the leaves in cold water for 15 minutes, then pat dry. Cut off any stems. Keep some leaves to line the pan. Discard any with holes.
Meanwhile, soak the rice in boiling water for 10 minutes to soften, then drain. Mix together the rice, onion, olive oil, pine nuts, currants, herbs and add salt and pepper to taste.
Lay some leaves,