Chicken, currant and almond dolmades

Chicken, currant and almond dolmades.
Chicken, currant and almond dolmades. Photo: Katie Quinn Davies

This twist on a Greek classic is a crowd-pleaser.


1 onion, finely chopped

2 tbsp olive oil

350g minced chicken

1/2 cup long-grain rice

1/2 tsp ground all-spice

1/2 tsp ground cinnamon

3/4 cup currants

1/3 cup slivered almonds

grated zest of 1 lemon

salt and pepper

35 preserved vine leaves, rinsed, plus extra

750 ml chicken stock

lemon wedges


Saute onion in oil in frying pan until tender.

Increase heat, add chicken and cook for 5 minutes or until browned.

Add rice and spices; saute for 3 minutes.

Stir in currants, almonds and zest. Season.

Place a vine leaf on a work surface, shiny side down. Place 1 tbsp mixture at base of leaf. Fold in sides and roll up. Repeat with remaining leaves and rice.

Line base of a saucepan with extra leaves. Layer dolmades on top, add stock, plust water, if needed, to cover.

Weigh down with a plate, and simmer for 40 minutes or till rice is cooked. Serve with lemon.