Australian Table
Ingredients
Method
1.Wash vine leaves and drain well. .
2.Cover rice with cold water, soak for 5 minutes and drain. Heat half of oil in a frying pan on medium. Cook onion for 5 minutes, stirring, until golden.
3.Add rice, dill, currants, cinnamon, remaining oil and 1/3 cup water. Cover and simmer for 5 minutes, until liquid is absorbed. Set aside to cool
4.Place vine leaves, dull side up, on a flat surface. Place 2 teaspoons of rice mixture at stem end of each leaf. Cut off stem. Fold in sides, roll up tightly.
5.Line base of a flameproof casserole with several whole vine leaves. Pack dolmades into pan closely together, seam side down. Pour 1 cup water and lemon juice over dolmades and weigh down with a small plate. Cook on low heat, covered, for 1 hour, until tender. Set aside to cool completely.
6.To serve, arrange dolmades on a platter with feta, tomato, mint leaves and lemon wedges, if using.
Many countries claim dolmas or dolmades as their own. What makes this version Armenian is the addition of dill and cinnamon. Vary this dish with either sultanas or chopped dried apricots instead of currants, and oregano in place of dill.
Note
