Dolmades are stuffed grape leaves, a popular appetizer in Greece, where they are usually served with tzatziki, a cucumber yogurt sauce. This complex vegetarian version features rice, herbs, buttery pine nuts, sweet raisins, and tangy lemon.

 

Ingredients:

1 tablespoon olive oil

3 shallots

2 cloves garlic, minced

3/4 cup short-grain rice

1/4 cup golden raisins

1/4 cup pine nuts, toasted

Juice of one lemon

Sea salt and freshly ground pepper, to taste

2/3 cup water

4 green onions, chopped

1 small bunch mint leaves, finely chopped

1 small bunch flat-leaf parsley, chopped

20 preserved grape leaves

 

Directions:

Heat the olive oil in a large skillet over medium heat. Add the shallots and garlic and sauté for 5 minutes.

 

Add the rice, golden raisins, pine nuts, and lemon juice. Season with sea salt and freshly ground pepper. Add water, bring to a boil, and cover. Reduce heat and simmer for 20 minutes. Turn off heat and allow rice to cool.

 

Add the green onions and herbs to the rice filling and mix well. Rinse the grape leaves in water and stuff each leaf with about 1 tablespoon of the filling. Roll tightly and place each in a steamer, seam-side down.

 

Steam for about 10 minutes, until leaves are tender. Serve warm. (Makes 20)