Delia

Dolmades (Stuffed Vine Leaves)

You will find the vine leaves for this favourite easy recipe in packets in supermarkets.


Serves 4, or 6 as a starter



Dolmades (Stuffed Vine Leaves)
Ingredients
 12 large vine leaves in brine, 4 oz (110 g)
 2 fl oz (75 ml) basmati rice, cooked in 4 fl oz (120 ml) water
 1½ tablespoons olive oil
 1 oz (25 g) pine nuts
 1 lb 8 oz (700 g) peeled and chopped fresh tomatoes or same quantity tinned tomatoes
 2 teaspoons tomato purée
 1½ teaspoons fresh or 1 teaspoon dried oregano
 1 tablespoon chopped fresh mint
 1 tablespoon chopped fresh parsley
 ¼ teaspoon ground cinnamon
 3 small cloves garlic, peeled and crushed
 juice of ½ lemon
 Salt and freshly milled black pepper
Equipment
You will also need a 2 pint (1.2 litre) lidded, flameproof casserole.

Method

First, soak the vine leaves in boiling water for 20 minutes, then drain and spread out each leaf flat – vein side uppermost. Heat the oil in a frying pan and fry the pine nuts until golden. Then add the cooked rice, one-third of the tomatoes, the purée, half the oregano, the mint, parsley, cinnamon and garlic. Stir well, then cook for 2 minutes.

Now add the lemon juice and season. Spoon a dessertspoonful of the mixture on to the stalk end of a leaf and fold once, pressing the filling to a sausage shape. Then tuck in the sides of the leaf and roll it up to make a tight, cylindrical parcel.

When all the leaves are filled, spoon half of the leftover tomatoes into the casserole. Now pack the dolmades in and spoon the remaining tomatoes and oregano on top. Add a seasoning of salt and pepper, pour over 2½ fl oz (65 ml) water, put a lid on and simmer very gently for 1 hour. Serve hot or cold with the juices spooned over.

Print Page