Dolmades

Method

1. 01

   Rinse and sort the vine leaves

   Rinse the vine leaves under cool water for 2 minutes to remove excess brine. Set aside 8 torn or small leaves for lining the pot and keep the best whole leaves for rolling.

   

2. 02

   Soften the onions

   Heat 50 ml olive oil in a wide saucepan over medium heat. Add the onion, spring onions and garlic and cook for 8 minutes until soft but not browned.

   

3. 03

   Toast the rice

   Add the rinsed rice and stir for 2 minutes so every grain is coated in the aromatic oil without taking on colour.

   

4. 04

   Partially cook the filling

   Add 300 ml hot water and 6 g salt. Simmer uncovered for 6–7 minutes, stirring often, until the liquid is absorbed but the rice still has a firm centre.

   

5. 05

   Cool and add the herbs

   Spread the rice mixture on a tray and cool for 15 minutes. Fold in parsley, dill, mint, 40 ml lemon juice, pepper and 30 ml olive oil.

   

6. 06

   Line the pot

   Cover the bottom of a 22 cm wide pot with the reserved vine leaves, overlapping them so the rice rolls cannot touch the hot metal directly.

   

7. 07

   Fill and roll the leaves

   Place each leaf vein-side up. Add about 20 g filling near the stem end, fold both sides inward and roll into a snug cylinder without squeezing the rice tightly.

   

8. 08

   Pack the rolls tightly

   Arrange the rolls seam-side down in concentric layers with almost no gaps. Keep each layer level so an inverted plate can hold them evenly.

   

9. 09

   Simmer under a plate

   Add the remaining 150 ml hot water, 40 ml lemon juice, 40 ml olive oil and remaining 6 g salt. Cover with an inverted heatproof plate, bring just to a simmer, cover the pot and cook gently for 40 minutes.

   

10. 10

    Rest in the pot

    Remove the pot from the heat and rest the dolmades under the plate for 20 minutes. Lift the plate away and let them become warm rather than piping hot before serving.