Dolmades
Local name : Ντολμάδες
Vine leaves rolled around herby rice with dill, mint and pine nuts, gently simmered in olive oil and lemon and served cold.
Photo : Kritzolina · CC BY-SA 4.0
- Prep
- 45 min
- Cook
- 50 min
- Total
- 95 min
- Serves
- 6
- Difficulty
- Medium
Method
- Rinse the vine leaves, blanch them in boiling water for 3 minutes, then drain and snip off the stems.
- Heat 80 ml of the oil and soften the onions and spring onions for 8 minutes. Add the rice and pine nuts and stir for 3 minutes.
- Pour in 200 ml hot water, cover and let it absorb for 5 minutes. Off the heat, stir in the herbs, the juice of one lemon, salt and pepper. Cool slightly.
- Lay a leaf vein-side up, put a teaspoon of filling near the base, fold in the sides and roll up tightly. Repeat.
- Line a saucepan with a few torn leaves and pack the rolls in snugly, seam down, in layers.
- Pour over the remaining oil, the second lemon's juice and enough hot water to just cover. Weigh down with a plate and cover with a lid.
- Simmer on the lowest heat for 40 minutes, then cool in the pan. Serve cold with lemon wedges.
Meatless rice dolmades are traditionally served cold and called “yalantzi”, meaning “fake”, to distinguish them from the meat version. They keep for three days in the fridge.
