Fleet food festival – Sisi’s Persian cooking demonstration

Posted on: July 5th, 2018 in: News, Sisi's Persion Recipes

Stuffed Vine Leaves, “Dolmas”


Freshly picked vine leaves ( 30 leaves)
(We have lots growing in The Phoenix Inn garden!)

250 Grams beef mince
100 grams dry rice
1 medium sized finely chopped onion
6 finely chopped cloves of garlic
Pinch of Turmeric, salt and pepper
Chopped parsley and coriander



Wash the vine leaves, then place them, one layer at a time, in a clean sink and pour boiling water over them, make sure each leaf gets covered with the boiling water, do not pile the leaves on top of one another. Drape the leaves gently over a colander, and set aside.

Make the filling by mixing the mince, onions, garlic and seasonings, put in the dry rice and herbs and mix well.

Wrap the mixture in the leaves, making sure the leaves are well sealed and not overfilled.

Place the dolmas carefully in a large saucepan with olive oil, just cover with water, season, place a weight over the leaves , I tend to use a saucepan lid from a slightly smaller pan, to make sure they do not unravel in the water.

Simmer gently for 30 minutes, take off the heat allow to cool, place in a dish drizzle with olive oil, serve with natural yogurt.