Sunday, 3 March 2013


  • 22-25 fresh vine leaves (spray-free), or 400g jar of preserved vine leaves
  • 3 tablespoons olive oil
  • 1 large onion, finely chopped
  • 1/2 cup (100g) medium grain rice, washed and drained
  • 2 tablespoons pine nuts
  • 2 tablespoons currants
  • 2 tablespoons finely chopped flat-leaf parsley
  • 1 1/2 tablespoons finely chopped mint
  • 1/2 teaspoon fine sea salt
  • freshly ground black pepper
  • 3/4 cup water 

For Garnish:
  • 1 cup water, extra
  • the juice of 1 large lemon
  • 3 tablespoons olive oil, extra
  • lemon wedges, to serve

  1. After trimming the stalks of the leaves, cook them in boiling water for 5 minutes and then drain and rinse them in cold water
  2. Cook the onions in olive oil until golden and mix them with the rice in the pan. Add the pine nuts, parsley, mint, salt and pepper
  3. Cover with 3/4 of a cup of water and cover, leaving it to cook until the rice has absorbed the water and is cooked.
  4. Put the filling in the centre of each leaf, then tightly wrap the filling in the leaf. 
  5. Use any extra leaves and line the bottom of a pan with them. Place the dolmas very close together so they don't unravel. Pour in water, olive oil and lemon juice over them, Cover the dish and leave them to simmer on a low heat for about an hour. 
  6. Leave them to cool and then serve :)

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