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
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.