Dolmades

Name: Dolmades
Ingredients: 2 tablespoons olive oil; 4 shallots, finely chopped; 4 scallions, finely chopped; 2 garlic cloves, crushed; 4 12 ounces cooked short-grain rice; 2 ounces sultanas; 2 ounces pine nuts, toasted; 2 tablespoons dill, finely chopped; 2 tablespoons flat leaf parsley, finely chopped; 1 lemon, juice of; salt & freshly ground black pepper; 15 -20 grape leaves; Greek yogurt, for serving

13 ingredients

10 steps

Ingredients

2 tablespoons olive oil
4 shallots, finely chopped
4 scallions, finely chopped
2 garlic cloves, crushed
4 12 ounces cooked short-grain rice
2 ounces sultanas
2 ounces pine nuts, toasted
2 tablespoons dill, finely chopped
2 tablespoons flat leaf parsley, finely chopped
1 lemon, juice of
salt & freshly ground black pepper
15 -20 grape leaves
Greek yogurt, for serving

Directions

1

Heat the olive oil in a heavy-based frying pan.
2

Add the shallots, scallion and garlic.
3

Fry gently for 5 minutes until softened.
4

Remove the pan from direct heat.
5

Mix in the rice, sultanas, pine nuts, dill, parsley and lemon juice and season with salt and freshly ground pepper.
6

Lay out the vine leaves shiny side down.
7

Place about 1 tbs of the rice mixture in the centre of each vine leaf.
8

Roll up each leaf over the rice filling, forming small, neat, tightly-rolled parcels.
9

Chill until serving.
10

Serve with Greek yoghurt.