Vine leaves stuffed with flavoured rice, served hot or cold.
- 50 plus a few extra vine leaves fresh or pre-packaged, stalks snipped off.
- 2 medium onions diced
- 2 teaspoons oil coconut or olive
- 2 cloves garlic
- 2 tablespoons pine nuts
- 200 g brown rice
- 400 ml water
- 20 fresh mint leaves finely chopped
- 1 teaspoon dried dill
- 2 tablespoons currants
- Salt to taste
- 1 lemon sliced
- 2 tablespoons nutritional yeast
- 2 tablespoons stock powder
- 750-1000 ml boiling water
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If you are using fresh vine leaves, after washing, layer them in a pan, then pour boiling water over them to cover. Put a lid on the pan and leave for a couple of minutes. Drain, rinse in cold water, then stack on a plate. If using pre-packaged leaves, rinse, then stack on a plate.
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Put the onion in a pan with some water, cover the pan with a lid and allow to soften for 4-5 minutes. When the water has evaporated, add the oil then cook for 2-3 minutes before adding the garlic. Cook for a further minute then stir the pine nuts in.
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Add the rice, stir to coat in oil, cook for a couple of minutes, then add the water. Cover with a lid and leave for 10-15 minutes until the water has evaporated and the rice still has bite.
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Add the mint, dill, currants and salt and mix in. Remove from the heat and transfer to a cool bowl.
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Layer the base of a large pan with spare vine leaves, you will place each rolled dolma into the pan seal-side down. You need to pack them quite tightly. You can layer them on top of each other and try not to leave any gaps.
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Lay a vine leaf upside down (veins upward) with the area where the stalk was towards you. Place about 2 teaspoons of rice mix closest to you.
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Fold the right side in and over the filling, then the left side. Next, fold the right side again to make a straight line for rolling, followed by the left. Holding the filling in, tightly roll the leaf up until you have a neat tidy roll. Make sure all the filling is sealed inside. Place in the pan. Continue with the rest of the leaves and filling.
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When you've finished making all the dolma, place slices of lemon over the dolma, then cover with the remaining vine leaves.
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Mix the nutritional yeast and stock with the boiling water, then carefully pour over the dolma. The water should completely cover the dolma (add a bit more if needed).
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Put the pan on a medium heat on the hob and cook for 30-40 minutes. The rice should be cooked and the water should have all been absorbed. If you want shiny dolma, once you have removed them from the heat, drizzle with olive oil. You can eat the dolma hot or wait for them to cool and serve cold.
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Enjoy!!!
- You can vary the filling to suit you - try adding diced aubergine or add a chopped tomato to the rice mix.
- Vary the herbs - add fresh parsley or dill, add more, add less.
- Use any stock to cook the dolma in.
- If you like sumac, make a cooking liquid of sumac dissolved in water.
- If it's your thing, you can of course add minced meat to the dolma (maybe green lentils would work too).
- Make the filling and use it to stuff vegetables such as aubergine, courgette and tomatoes, then bake them with the dolma (it's easier than rolling but not as tasty)!
