Dolmades

Dolmades

By
From
Turkish Flavours
Serves
4
Photographer
Alicia Taylor

Ingredients

Quantity Ingredient
500ml olive oil
1 large onion, diced
100g pine nuts
2 cups short-grain white rice
1 tomato, diced
100g currants
1 handful flat-leaf parsley, chopped
1/2 handful chopped dill
sea salt
freshly cracked black pepper
375g packet vine leaves in brine
1 lemon, sliced
Garlic yoghurt, to serve

Method

  1. Heat half the olive oil in a frying pan. Cook the onion over medium heat for 10–15 minutes, or until soft but not browned. Add the pine nuts and cook, stirring, until browned. Stir in the rice, tomato, currants and parsley. Add 125 ml water and cook, stirring, until just combined. Add the dill and season to taste with sea salt and black pepper. Set aside to cool.
  2. Thoroughly rinse the vine leaves. Place a vine leaf on a flat surface with the rough side facing up. Top with 1 tablespoon of the filling. Fold the top over the filling, fold in the sides, and then roll up like a cigar.
  3. Arrange the lemon slices and any loose stems or broken leaves from the packet of vine leaves over the base of a saucepan. Tightly pack the dolmades in a single layer, then add another layer on top.
  4. Pour the remaining olive oil and 250 ml water over the dolmades and weigh them down with a saucer. Cover and bring to the boil. Reduce the heat to low and cook for 20–25 minutes, or until tender. Set aside to cool in the pan.
  5. Serve the dolmades hot or cold, with garlic yoghurt.
Tags:
Turkish Flavours
Sevtap
Yuce
Turkey
Turkish
Middle Eastern
European
Mediterranean
SBS
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