Silverbeet dolmades

Dolmades, also known as stuffed grape leaves, are a traditional Mediterranean and Middle Eastern dish that consists of grape leaves filled with a mixture of rice, vegetables and occasionally ground meat. This version uses silverbeet leaves for a modern twist on this classic recipe.

Silverbeet dolmades Credit: Kitti Gould

• serves

  6

• prep

  30 minutes

• cook

  30 minutes

• difficulty

  Mid

Stream free On Demand

Parsley and Mint

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

Ingredients

• 3 bunches silverbeet
• ½ cup olive oil
• 1 red onion, finely chopped
• 3 garlic cloves, finely chopped
• ¼ tsp ground cinnamon
• ¼ tsp ground cumin
• ½ cup finely chopped dill
• ¼ cup finely chopped flat-leaf parsley
• 4 tbsp finely chopped round mint
• 2 tomatoes, finely diced
• 1 cup long grain white rice
• salt and black pepper
• 2-3 lemons, plus lemon cheeks to serve

Instructions

1. Bring a large saucepan of water to the boil over high heat. Fill a large bowl with ice water. Trim off the tough stalks from the silverbeet. Blanch the silverbeet in the boiling water until tender, then refresh in the ice water. Remove, strain and lay flat on a plate.
2. Discard the cooking water, then return the pan to medium heat with half the oil. Add the onion, garlic, spices, herbs and tomatoes and cook until the onion is translucent. Stir in the rice, then remove from the heat. Allow the mixture to cool. Season with salt and pepper.
3. Lay a silverbeet leaf on your work surface and place a tablespoon of the rice filling in the centre. Fold each side, then roll tightly.
4. Line the base of a medium sized saucepan with extra silverbeet leaves.
5. Place the dolmades seam side down in the pan, ensure they are snug but not tight when layering.
6. Pour the remaining oil over the dolmades, then enough water to cover. Top with a plate to weight the dolmades, bring to the boil and simmer for 30 minutes.
7. Serve warm, room temperature or cool. Drizzle with fresh lemon juice and serve with extra lemon cheeks.

Photography by Kitti Gould.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Parsley and Mint

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G