Dolmades Stuffed Vine Leaves Recipe
Summary
Preparation Time10 MinCooking Time2 Hr 0 Min
Ready In2 Hr 10 MinDifficulty LevelMedium
Health IndexHealthyServings6
Interest GroupParty
Ingredients
| Vine leaves | 12 Large | |
| Long Grain Basmati Rice - 3 fluid ounce in a measuring jug | ||
| Chopped tomatoes | 14 Ounce, peeled | |
| Tomato puree | 2 Teaspoon | |
| Oregano | 1 1/2 Teaspoon | |
| Ground cinnamon | 1/4 Teaspoon | |
| Mint | 1 Tablespoon, finely chopped | |
| Fish Parsley - 1 tablespoon, finely chopped | ||
| Onion | 1 Small, finely chopped | |
| Garlic | 3 Clove (5gm) | |
| Olive oil | 1 1/2 Tablespoon | |
| Pine nuts | 1 Ounce | |
| Lemon Juice | 1 Tablespoon | |
| Salt | To Taste | |
| Ground pepper | 1 To taste | |
Directions
1) Into a frying pan, pour some water enough to add all the vine leaves
2) Blanch them for a minute and then turn them over and blanch for another 30 seconds.
3) Drain the leaves into a colander and run them under cold water
4) Spread out each leaf, vein side up
5) For the filing, cook the rice into a large pot with double the volume of salted boiling water till done
6) Into a frying pan, fry the pine nuts and onion in oil, till the nuts are slightly browned
7) Then add the cooked rice, one third of the tomatoes, tomato puree, half a teaspoon of oregano, the mint, parsley, cinnamon, garlic
8) Mix well and cook over the flame for about 2-3 minutes
9) Once off the flame add lemon juice , salt and pepper to taste
10) Onto the stalk end of the leaf, place a heaped spoonful of the rice mixture
11) Roll the leaf, tucking in the sides to make a neat cylindrical parcel
12) Repeat with the 11 vine leaves
13) Into a large heatproof dish, spoon in half the mixture of tomatoes
14) Place the packed dolmades on top
15) Then top the dolmades with the remaining tomatoes, garlic and oregano
16) Sprinkle some salt and pepper to taste
17) Using a another plate, press the dolmades tightly so as to prevent them from unrolling
18) Cover the dish with a lid and gently simmer over low heat for 2 hours
SERVING
19) Dolmades can be served onto a flat dish, with the juices from the pan spooned over
20) They can be had hot or even cold
2) Blanch them for a minute and then turn them over and blanch for another 30 seconds.
3) Drain the leaves into a colander and run them under cold water
4) Spread out each leaf, vein side up
5) For the filing, cook the rice into a large pot with double the volume of salted boiling water till done
6) Into a frying pan, fry the pine nuts and onion in oil, till the nuts are slightly browned
7) Then add the cooked rice, one third of the tomatoes, tomato puree, half a teaspoon of oregano, the mint, parsley, cinnamon, garlic
8) Mix well and cook over the flame for about 2-3 minutes
9) Once off the flame add lemon juice , salt and pepper to taste
10) Onto the stalk end of the leaf, place a heaped spoonful of the rice mixture
11) Roll the leaf, tucking in the sides to make a neat cylindrical parcel
12) Repeat with the 11 vine leaves
13) Into a large heatproof dish, spoon in half the mixture of tomatoes
14) Place the packed dolmades on top
15) Then top the dolmades with the remaining tomatoes, garlic and oregano
16) Sprinkle some salt and pepper to taste
17) Using a another plate, press the dolmades tightly so as to prevent them from unrolling
18) Cover the dish with a lid and gently simmer over low heat for 2 hours
SERVING
19) Dolmades can be served onto a flat dish, with the juices from the pan spooned over
20) They can be had hot or even cold
Chef
