DOLMADES

Cooking time: 7 minutes. Makes about 25 

INGREDIENTS

• 2 white or brown onions, finely chopped
• ¾ cup basmati rice
• 1 bunch fresh dill, chopped
• about 30 fresh vine leaves or preserved vine leaves packed in brine, rinsed
• ⅓ cup olive oil
• ¼ cup currants
• ½ teaspoon ground cinnamon
• salt and freshly ground black pepper
• juice of 1 large lemon
• lemon slices, to serve
• crumbled feta, to serve

Utensil: Trivet - that fits in the Minut’Cook pot.

HOW TO MAKE

1. If using fresh vine leaves, blanch them by plunging them into boiling water for a minute or two.Drain.
2. Set the Minut’Cook onto the Sauté setting. Heat half the oil in the cooker and cook the onions for 10 minutes or until pale golden. Add the rice, dill, currants and cinnamon, and season to taste with salt and pepper. Add the remaining oil and 1 cup water, cook a further 5 minutes or until the liquid is absorbed. Remove from the heat and allow to cool slightly.
3. Line the base of the cooker with several of the vine leaves. To stuff the remaining leaves, take one and lay it out flat, shiny-side down. Spoon about 2 teaspoons of the rice mixture onto the leaf at the stem end. Trim and discard the stem, then fold in the sides and roll up the leaf tightly.
4. Place in the palm of your hand and gently squeeze with your fingers to evenly distribute the stuffing (this also helps keep the dolmades intact during cooking). Continue with the remaining leaves and rice mixture until both are used up. Pack the stuffed vine leaves tightly side by side into the cooker as you roll them so they retain their shape.
5. Pour 1 cup water and the lemon juice over the dolmades and cover with a trivet or small plate. Close the lid and lock it. Set the cooker onto the Low Pressure setting and cook for 7 minutes. Release the pressure leaving the lid on until the dolmades have completely cooled. Once cooled, lift them carefully from the cooker into a serving dish and serve with crumbled feta and slices of lemon.

Notes: You can vary the flavour by using sultanas or chopped dried apricots instead of currants, and

oregano or mint in place of dill. If you have access to a grapevine, the medium-sized, tender leaves

are best for making dolmades.