What you need
- 1 cup extra virgin olive oil
- 2 large onions – very finely chopped
- 1 cup uncooked medium grain rice
- 2 tablespoons finely chopped fresh dill (or mint)
- 1 cup boiling water
- 1 tablespoon sea salt
- ¼ teaspoon ground pepper
- 250g grapevine leaves (available from most delicatessens or supermarkets)
- 1 lemon
- ½ cup black currants
- 2 tablespoons pine-nuts
The currants and pine-nuts are optional, but you’re missing out on extra flavour if you leave them out.
What to do
Rinse the vine leaves very well in cold water to remove the salty brine.
Carefully separate the leaves putting any badly damaged ones to the side.
Heat ½ the oil in a frying pan and add the onions. Sauté until soft but not coloured.
Add the rice and cook uncovered for 5 minutes – stir occasionally.
Add all the remaining ingredients (except the vine leaves, lemon and remaining ½ cup of oil). Simmer for 5 minutes.
Cover the bottom of a shallow saucepan with the damaged leaves. This prevents the Domades touching the base of the pan and burning during the cooking process.
Take one good vine leaf at a time and place shiny surface of the leaf downwards. Add a teaspoon of the filling in the centre.
Fold the sides of the leaf over the filling, then fold the top over and roll it up (like a spring roll) but don’t roll too tightly as the rice will swell.
Place the rolled vine leaf in the saucepan.
Repeat with the other vine leaves and place side by side in the saucepan.
Sprinkle the lemon juice, ½ cup of oil and 1½ cups of boiling water over the top. Place a plate over the Dolmades to prevent them from opening. Cover and simmer over a low heat for about 1 hour. Allow to cool in the pan.
Arrange on a platter and pour any juices in the pan over the the top.
Serve cold with Greek yoghurt.
Store covered in the fridge for up to 1 week.