Ingredients:
200mls extra virgin olive oil
100gms eschallots, peeled and finely chopped
1 bunch shallots, finely sliced
150gms short grain rice
1/2 tsp dried mint
1/2 bunch dill, leaves finely chopped
1/2 bunch flatleaf parsley, leaves finely chopped
1/2 bunch mint, leaves finely chopped
50gms currants
70gms smoked almonds, chopped
50gms sesame seeds, toasted
juice of 1 lemon
300mls hot water
sea salt and pepper to taste
16-20 large sesame leaves
Method:
1. Heat 100mls of the oil in saucepan. Add the eshallots and shallots. Cook until soft but do not allow to colour.
2. Add the rice and dried mint and saute a further 2 minutes. Add the herbs, currants, almonds, sesame seeds and lemon juice whilst stirring. Season to taste. Pour in the hot water. Cover and simmer 5 minutes. Remove from heat and allow to cool.
3. Place each leaf, rib side up on a board and add 2 teaspoons of the filling. Roll up, turn sides in as you roll. As you roll each parcel, place it join side down in a saucepan. Make sure the pan isnt too large as the dolmades will unravel. Place a plate on top of dolmades to keep them firmly pressed down. Pour over remaining olive oil and just cover with additional water. Season to taste. Bring to boil then turn down heat to a simmer and put the lid on saucepan. Cook 20-25 minutes. Allow to cool slightly and serve with avgolemono.
Preserved lemon avgolemono
5 egg yolks
1 clove garlic, minced
60mls lemon juice
sea salt and freshly ground white pepper to taste
100mls olive oil
500mls hot vegetable stock infused with pinch of saffron threads
1/2 preserved lemon, finely diced
Method:
Place egg yolks, garlic, lemon juice, salt and pepper in a food processor or blender. With the motor running, gradually add the oil (as though making a mayonnaise) until it is all incorporated. Then slowly add the stock. Fold through preserved lemon and serve with dolmades.