Dolmadakia Yialantzi with currants and pine cone seeds
Stuffed grapevine leaves with rice, small black raisins (currants) and pine cone seeds. So healthy...
250 gr. of grapevine leaves (fresh or can)
1 cup of olive oil
1 big onion, chopped
100 gr. spring onions (chive), chopped
1 cup uncooked rice (arborio rice, for risoto)
1 bunch of parsley, chopped
1 bunch of dill, chopped
2 tablespoons of mint (fresh or dry)
2 tablespoons of small black raisins (currants)
2 tablespoons of pine cone seeds
a little sugar
1 lemon (juice)
salt - pepper
Mix rice, chopped onions, chive, parsley, dill, mint, ½ cup of olive oil, currants, pine cone seeds, salt, pepper, a little sugar and half of the lemon juice. Rinse the grapevine leaves in cold water. In fresh, drop them in boiling water and boil for 3 minutes. Strain and rinse in cold water. In the centre of each leaf (shiny surface of leaf down-wards) place a heaped teaspoon of the filling. Fold ends of leaf over the filling and roll it up. Place “dolmadakia” side by side in layers. Sprinkle with the rest lemon juice, ½ cup of olive oil and 2 cups of hot water. Place a plate over “dolmadakia” to prevent them from opening, cover and simmer over a low heat for about 30 minutes. Allow to cool in the saucepan.
They are best served as a cold entree with yoghourt, or as a Greek appetizer called meze.