Dolmades (filled grape leaves)

Ingredients

• 2 shallots
• 1 tbsp Sesame oil
• 50 g whole grain rice
• 2 tbsp raisins
• 2 tbsp toasted pine nuts
• 4 stalks finely chopped coriander
• 0.5 tsp cinnamon
• Salt
• Pepper (freshly ground)
• 20 grape leaves (from brine, Greek grocery store)
• 1 untreated lemon (sliced)
• dill sprigs (for garnish)

Instructions

1. 1.

   Peel the shallots, finely chop them and sauté in hot sesame oil. Stir in the rice, let it toast slightly, then pour in 125 ml water, bring to a boil, cover, and simmer on low heat for about 30 minutes until the liquid is absorbed. Mix in raisins and pine nuts, add coriander and cinnamon, season with salt and pepper.

2. 2.

   Rinse the grape leaves under cold water and pat dry. Place two leaves over each other; use only one leaf if they are very large.

3. 3.

   Spoon a heaping tablespoon of filling onto the stem side of each leaf, fold the sides inward, and roll the leaves tightly.

4. 4.

   Place the rolled leaves in a greased clay pot, lay lemon slices on top, seal the pot, and bake in a cold oven. Cook at 220°C (425°F) with both fan and convection heat for about 1 hour.

5. 5.

   Serve the grape leaves arranged with lemon slices and dill sprigs on a platter.