Dolmades – Ντολμάδες

This recipe is taken from my book, The 3R's - Recipes, Reflections and Reminiscences. The book is available from Amazon.co.uk and Amazon.com in both paperback and Kindle.

Read more about 'The 3R's' on the dedication page on this website.

I am rather partial to these little parcels, stuffed with herb-flavoured rice. For variation, I add mince to my stuffing, a great way of using up Kleftico (see Meat, Poultry & Eggs section) leftovers. Most recipes recommend putting a layer of vine leaves to cover the base of the pan, to prevent the bottom layer of dolmades burning. I use our own vine leaves, picked from our grape vine in the garden, when the leaves are still young and tender. With a limited supply from one vine, I don’t tend to have an excess of leaves. When we stayed on Symi I watched dolmades being prepared outside a taverna in Pedi Bay, they placed a layer of sliced potatoes at the bottom of the pan layering the vine leaf parcels on the top. I tried this at home; it works well with an added bonus – a tasty dish of potatoes cooked in the tomato sauce.

Before I continue, I am absolutely hopeless in gauging the amount of stuffing needed. Quantity depends on the size of the vine leaves but don’t worry if you have excess, it won’t be wasted, as I will explain.

Vine leaves - 12, fresh or preserved

Arborio rice - 65g

Leftover Kleftico - 25g, minced

Mint - 1dsp, fresh, chopped

Parsley - 1dsp, fresh, chopped

Dill - 1dsp, fresh, chopped

Salt

Ground black pepper

Potatoes - sufficient to cover the bottom of the pan, peeled and sliced

Tomato Puree - 1 dsp

Olive oil - 2 tbsp

Water - to cover

Gather all your ingredients together.
If you are using fresh vine leaves, blanch them in boiling water. Refresh them in cold water before draining.
For preserved leaves, follow the instructions on the packet.
Mix the rice, lamb, mint, parsley and dill together to make the stuffing, seasoning with salt and pepper.
Arrange the sliced potatoes, to cover the bottom of a heavy based pan.
To make the dolmades place about 1 tsp of stuffing on each vine leaf, fold in the sides and roll up tightly. You may need more stuffing for large leaves.
Pack the dolmades tightly together on top of the sliced potatoes.
Season with salt and pepper.
Sprinkle over any unused stuffing – this will be served with the potatoes.
Mix the tomato puree, olive oil and water together and pour over the dolmades.
There should be enough liquid to come halfway up the side of the dolmades.
Put a plate on top of the dolmades to weigh them down; stopping them opening during the cooking process. Cook for about 45 mins at a moderate heat, on top of the cooker.

Notes: When cooked the dolmades can be eaten warm or cold, with the potatoes and any remaining stuffing served as a separate dish. I usually make a good-sized batch of dolmades and freeze those not eaten immediately. As we are advised not to reheat previously cooked rice I recommend that frozen dolmades are thawed and eaten as soon as possible, after reaching room temperature.

Serves: 4