| Created by | Spinneys |
| Prep time | 30 minutes |
| Cook time | 90 minutes |
| Serves | 12 |
| Cuisine | Middle Eastern |
| Diet | Vegetarian |
| Preparation | Moderate |
| Calories | 184 |
| Fat | 7g |
| Saturates | 2g |
| Protein | 6g |
| Carbs | 27.9g |
| Sugars | 5.5g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFMelt the butter in a large pot placed over a medium heat.
Peel and finely chop the onion and garlic. Sauté in the hot butter until soft, approx. 5 minutes. Add the rice and season. Keep stirring for approx. 2 minutes. Add the chicken stock to the rice and bring to a boil. Reduce to a medium-low heat and cover with a lid. Cook until the liquid is absorbed, approx. 20-25 minutes. Leave the lid on for 10 minutes to allow the rice to steam.
Halve the grapes, roughly chop the parsley and juice the lemon.
Remove the rice from the heat and fluff with a fork. Add the grapes, parsley, half the lemon juice and raisins to the rice. Adjust the seasoning, if necessary.
Place one vine leaf on a clean surface (rough side up). Place one tablespoonful of filling on the leaf, wrap in the sides and fold to create a square parcel, gently set aside. Repeat the process until all the rice has been used. If the leaves are quite small, you can overlap 2 or 4 leaves to make them larger.
Pour 2 tbsp of oil into a pot. Cover the bottom with grape leaves. Place the rolls on top of the grape leaves, making sure they are packed tightly together. Make sure they are facing seam-side down.
Place a heatproof plate on top of the dolmeh. Add the water and the remaining lemon juice to the sides of the pot. Cover with a tight-fi tting lid and place on the heat. Gently simmer over a medium-low heat for approx. 1 hour or once all the liquid has evaporated. Remove from the stove, allow to cool to room temperature.
Serve warm or cold as a side or snack.
