Starters Recipes - Dolmades

Ingredients

• 450 g/1lb vine leaves

• 250 ml/8 fl oz/1 cup olive oil

• 2 large onions, chopped

• 225 g/8 oz/1 cup long-grain rice

• 30 ml/2 tbsp pine nuts

• 120 ml/4 fl oz fl/1/2 cup passata (sieved tomatoes)

• 250 ml/8fl oz/1 cup chicken stock

• 15 ml/1 tbsp chopped mint

• 15 ml/1 tbsp chopped parsley

• 10 ml/2 tsp ground allspice

• Salt and freshly ground black pepper

• 15 ml/1 tbsp granulated sugar

• Juice of 2 lemons

• 250 ml/8 fl oz/1 cup water

• Lemon wedges

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Method:

1. Rinse the vine leaves then boil in salted water for 2-3 minutes. Drain, rinse with cold water, drain again and pat dry on kitchen paper.

2. Heat the oil in a saucepan. Add the onions and cook over a gentle heat for 5 minutes. Add the rice and pine nuts and continue cooking gently for 15 minutes, stirring occasionally.

3. Add the passata, stock, herbs and allspice. Season with salt and pepper and add half the sugar and half the lemon juice. Simmer for 5 minutes. Cool slightly.

4. Lay a vine leaf shiny-side down on a board. Remove the stem. Place a small amount of the filling near the stem end.

5. Fold in the sides then roll up and place in a saucepan. Continue until all the vine leaves are stuffed, packing them tightly in the pan in two or three layers.

6. Boil the remaining lemon juice, sugar and water together until the sugar dissolves. Pour over the vine leaves, bring to the boil, reduce the heat, cover and simmer for 1 1/4 hours.

7. Cool, then chill overnight in the pan. Serve chilled, garnished with the lemon wedges.