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🍽️ Dolmades (stuffed grape leaves)

68 kcal · 30 min · 4 servings

Ingredients

• 2 shallots
• 1 tbsp sesame oil
• 50 g whole grain rice
• 2 tbsp raisins
• 2 tbsp toasted pine nuts
• 4 stalks finely chopped cilantro
• 0.5 tsp cinnamon
• salt
• pepper (from the mill)
• 20 grape leaves (from the brine, Greek grocery store)
• 1 unpeeled lemon (sliced)
• dill tips (for garnish)

Instructions

1. 1. Peel the shallots.
2. 2. Finely chop the shallots.
3. 3. Heat the sesame oil in a pan.
4. 4. Sauté the shallots in the hot oil.
5. 5. Stir the rice into the shallots.
6. 6. Let the rice cook briefly.
7. 7. Pour in 125 milliliters of water.
8. 8. Bring the mixture to a boil.
9. 9. Reduce the heat to very low.
10. 10. Cover the pan with a lid.
11. 11. Let the rice swell for about 30 minutes.
12. 12. Mix the raisins and pine nuts into the rice.
13. 13. Stir in the coriander and cinnamon.
14. 14. Season the filling with salt and pepper.
15. 15. Rinse the grape leaves under cold water.
16. 16. Pat the grape leaves dry.
17. 17. Place two grape leaves on top of each other.
18. 18. Use only one leaf if it is very large.
19. 19. Place a heaped tablespoon of the filling on the spot where the stem attaches to the leaf.
20. 20. Fold the sides of the leaves inward.
21. 21. Roll the leaves up tightly.
22. 22. Place the rolled grape leaves in a soaked Roman pot.
23. 23. Place the lemon slices on the grape leaves.
24. 24. Close the pot.
25. 25. Put the pot in a cold oven.
26. 26. Preheat the oven to 220 degrees conventional heat.
27. 27. Bake the dolmades for about one hour.
28. 28. Serve the grape leaves with the lemon slices.
29. 29. Garnish the grape leaves with dill tips.

Nutrition per serving

• kcal: 68
• Protein: 2 g · Fett/Fat: 3 g · Carbs: 8 g