Ingredients
1 tbsp olive oil
3 shallots, finely chopped
2 garlic cloves, finely chopped
125g/4½oz short grain rice
1 tsp ground cumin
50g/2oz sultanas
50g/2oz pine nuts, toasted
1 lemon, juice only
salt and freshly ground black pepper
165ml/5½fl oz water
1 bunch spring onions, finely chopped
small handful finely chopped fresh mint
small handful finely chopped fresh parsley
20 preserved vine leaves, rinsed and drained
To serve
ready-made tzatziki
Method
1. Heat the oil in a pan over a medium heat, then fry the shallots and garlic until soft.
2. Add the rice, cumin, sultanas, pine nuts and lemon juice and fry for one minute. Season, to taste, with salt and freshly ground black pepper.
3. Add the water and bring to the boil. Reduce the heat, cover with a lid and simmer for 15 minutes or until the rice is tender. Turn off the heat and allow to cool.
4. Add the spring onion, mint and parsley and mix together well.
5. Place the vine leaves shiny-side down onto a clean work surface. Place two teaspoons of the filling mixture onto each leaf, then roll up into a tightly sealed parcel, tucking the ends in to seal.
6. Place the dolmades into the fridge to chill. (If preferred, you can serve the dolmades warm, by steaming them for 1-2 minutes before serving.)
7. To serve, arrange the dolmades on a large serving plate with a bowl of tzatziki placed in the middle for dipping.
