Prep, Cooking & Assembly: 60 mins
Type: Main Meal
Tools: Large pot, chopping board, sharp knife, manual juicer (optional), large/non-stick frying pan, frying spatula, mixing bowl, serving tray (or dish)
Notes: This recipe contains: Vitamin A, B-Vitamins, Vitamins C & K, carbohydrates, protein, fibre, calcium, magnesium, potassium and (per serving) is low in salt, sugar and saturated fats!
This recipe doesn’t necessarily need a huge explanation, the name really does says it all! Traditional dolma is prepared using vine leaves, but we used some spring greens instead… and we were very happy with the end result! Spring greens are cheaper, more easily sourced (particularly because they are in season) and versatile (at least around these parts and in our kitchen!). They are also very nutritious, as we have previously mentioned here!
Traditional recipes also use white rice (sometimes with the addition of meat), currents or raisins and various other ingredients and seasoning’s (region dependent); they are then steamed and served as meze or part of a main dish!
We used wholemeal rice and figs- delicious! If you do not enjoy either, try brown long grain rice and some traditional dried fruits instead.
We’are always up for a great recipe that uses a combination of grains and dried fruits or a just a dish with a delicious savoury rice on offer! …Check out our: Roasted Stuffed Peppers, Baked Rice , Vegan Koftes, Roasted Bell peppers or Vegan Curried Rice recipes!
So go on, experiment and try this new kitchen challenge- it’s fantastic!
Happy cooking everyone! 🙂
180g Wholegrain rice, dried
400g Spring Greens
6g Garlic clove
120g Banana shallots
100g Chestnut mushrooms
60g Dried figs
30g Pine nuts
6g Fresh dill
12g Fresh Flat leaf parsley
Low-fat fry spray
1g Cumin, and allspice
2g Dried mint
Salt & Ground black pepper
Cook the rice according to the packet instructions. Drain and allow to cool.
In the meantime, separate the spring green leaves from its centre. Gently wash them and trim any thick or long ends off the leaves. Peel and finely chop the shallot and the garlic. Wash, dry and dice the mushrooms.
Dice the figs. Finely chop the nuts. Wash and then zest the lemon.
Wash and roughly chop the parsley and dill.
Juice half the lemon (save the other half for later on).
Heat some low-fat cooking oil in a non-stick frying pan over a medium-low heat.
Add the shallot and garlic. Gently fry for 1-2 mins or until softened.
Add the mushrooms. Fry for a further 2 mins or until softened.
Meanwhile, place the spring greens into a steamer pot with some water. Bring to a boil. Reduce to a simmer. Steam for 3 mins or until just softened. Once cooked, drain and place them onto a plate lined with kitchen paper. Gently pat dry. (*Skip this step if you are not assembling the dolma’s straight away!).
Add the cumin, allspice and mint. Stir to coat. Remove from the heat.
Transfer into a large mixing bowl.
Add the rice, figs, nuts, lemon zest, parsley, dill and lemon juice.
Stir and thoroughly mix the ingredients. Season with some salt and pepper to taste.
Store in an air tight and resealable container. Reheat and use later on (if applicable).
(Almost!) Dolma Assembly
Place some spring greens onto a flat surface. Pat dry.
Spoon approx. 3 tbsp of the rice mixture down the centre.
Fold up the ends.
Carefully roll the leaf until sealed. Warm and reheat in the a microwave before serving (if applicable/preferred).
Place into a large serving tray with a squeeze of lemon juice.
Serve as part of your meze line-up…
or as part of your Middle-Eastern/Mediterranean based meal!
Refrigerate any leftovers in an air tight and resealable container (ideally within an hour after cooking); reheat and consume within 1-2 days.
Tip: When reheating, always check to make sure the rice is steaming hot all the way through and do not reheat the rice more than once.