- 1 bouquet of parsley
- 1 onion
- 1 cube of chicken stock
- olive oil
- 50 vine leaves
- 150g of rice (round or basmati)
- 1 lemon
- 50g of pine nuts
A few hours before making your dolmas:
Boil water and then put the vine leaves in it, blanch for 5 to 7 minutes. Then cool them before preparing them.
Preparing the filling:
Finely chop the onion.
In a deep pan, sauté the onion in 1 tablespoon of olive oil, then add the rice and stir for 3 minutes.
Pour in 40cl of water, then the cube of stock; simmer while stirring occasionally. The rice should not be completely cooked, but slightly firm.
Finely chop the parsley and add it at the end of the cooking.
Add the pine nuts (as many as you want), then the lemon juice (be careful not to throw away the lemon once it is emptied of its juice: we will need it for the cooking of the dolmas), pepper.
Making the dolmas:
Take a leaf, cut off the stem.
Lay the leaf face down with the veins facing up. The tip of the leaf should be facing upwards.
Place a teaspoon of filling at the bottom of the leaf; fold the 2 sides of the leaf towards the center, roll, up to the point. (the point helps to close the dolmas well).
In a pot, arrange the dolmas tightly against each other, so that they hold together during cooking: I suggest you arrange them in a circle.
Cooking the dolmas:
Pour 20cl of water into the pot, a drizzle of olive oil, place the empty lemons on top of the dolmas and cover.
Bring the cooking water to a boil, then immediately reduce the heat and then put on very low heat. Cook for at least 1 hour, add a little water for the cooking if necessary.
Let cool for at least an hour in the refrigerator before serving.
- 1 Top 5 of the best strainers 16.90€
- 1 Knife Top of the best kitchen knives
- 1 pan Top of the best pans
- 1 Wooden spoon The best sales
- 1 pair of scissors The best kitchen scissors
- 1 marmiton pot
- 1 cover The best sales
- 1 pitter The best sales
- 1 refrigerator Top of the best refrigerators