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Stuffed vine leave with rise
Dolmadakia gialantzi
Ingredients
- 250 g vine leaves, tender
- 2 bunches spring onions
- 1 onion, large
- 2 clove(s) of garlic, thinly sliced
- 400 gr Carolina rice (soaked in water for 30 minutes)
- 1/2 bunch coriander
- 1/2 bunch dill
- 1 bunch mint
- lime zest
- salt
- pepper
- 200 ml olive oil
- lemon juice (for dressing)
Method
For the filling
- In a large bowl add all the ingredients except vine leaves and olive oil (rice, spring onion, onion, garlic along, coriander, dill, mint, lime zest, salt and pepper) and stir to combine.
Prepare the dolmadakia
- Use any ripped or broken vine leaves (4-5) to spread on the bottom of a pot.
- Place a vine leaf in the palm of your hand or on a cutting board (veins facing up and shiny side down).
- Add 1 tablespoon (or teaspoon if your vein leaves are small) of filling in the center, fold the sides of the vine leaf inward and roll to complete.
- Transfer to the pot, placing the stuffed vine leaves in a circle row, one next to the other.
- Repeat the process for all the vine leaves.
- When you finish, pure with the olive oil and cover the stuffed vine leaves with a plate. This is done so that they don’t fall apart while cooking.
- Pure and cover them with water.
- Simmer for about 40-50 minutes in medium-low heat, until the rice is cooked and the vine leaves are tender.
- Remove from heat and set them aside to cool in the pot.
- Serve the stuffed vine leaves with yogurt, dill, mint, olive oil and freshly ground pepper, or just lemon juice.
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