VINE LEAVES STUFFED WITH RICE AND CARROTS
SERVES 6-8
These stuffed vine leaves – or dolmades – are delicious hot or cold. They’re traditionally served with a big dollop of thick Greek yoghurt.
• 200g carrots, coarsely grated
• 300g tomatoes, blitzed
• 120g short-grain rice
• handful of parsley, chopped
• handful of mint, chopped
• handful of dill, chopped
• 2⁄5 cup (100ml) olive oil, plus a little extra
• 1 tsp dried oregano
• juice of 1 lemon
• sea salt and freshly ground black pepper to taste
• 20-30 good-quality preserved vine leaves, or fresh ones if you can get them
1. Preheat the oven to 180°C/gas mark 4, and line a baking tray with baking paper.
2. Put all the ingredients except the vine leaves in a bowl and mix well. The mixture needs to be highly seasoned and punchy, because it will mellow during cooking.
3. Preserved vine leaves are usually packed rolled, in jars, so start by separating the leaves carefully so as not to tear them. Patch any small or broken leaves using more leaves. Open one leaf at a time on a large plate or other flat surface. Place a small spoonful of the rice mixture in the centre and cover with one part of the leaf, then bring both sides in and roll to seal. Repeat with the rest of the filling and all of the leaves. Place the dolmades on the lined baking tray, ideally in a single layer with the loose end facing down.
4. Pour any liquid that accumulates on the plate into the tray, as it will add moisture and flavour. Add a splash of water to the tray and a drizzle of oil, cover with baking paper and then tinfoil, and place in the hot oven.
5. Cook the dolmades for 30-40 minutes, then remove the baking paper and
tinfoil. The rice should be ready at this point. Cook for another 10 minutes to get some colour on top, and remove from the oven.