Name: Sesame leaf dolmades, almond rice and preserved lemon avgolemono
Prep time: 45 min
Cook time: 30 min
Total time: 75 min
Yield: 4 - 6
Ingredients: 100 ml extra-virgin olive oil; 50 gm golden shallots (3-4), finely chopped; 6 spring onions, thinly sliced; 75 gm short-grain rice; ¼ tsp dried mint; ¼ cup each dill leaves, mint leaves and flat-leaf parsley, finely chopped (loosely packed); 35 gm smoked almonds, coarsely chopped; 25 gm currants; 25 gm roasted sesame seeds; Juice of 1 lemon; 16-20 large sesame leaves, stalks removed (see note); Preserved lemon avgolemono; 3 egg yolks; 2 tbsp lemon juice; 1 small garlic clove, crushed; 60 ml olive oil (¼ cup); 300 ml vegetable stock, warmed and infused with a pinch of saffron threads; 2 tsp finely diced preserved lemon rind

Sesame leaf dolmades, almond rice and preserved lemon avgolemono

Australian Gourmet Traveller recipe for sesame leaf dolmades, almond rice and preserved lemon avgolemono by Alpha restaurant in Sydney.

Serves 4 - 6

Prep

45M

Cook

30M

Total

1H 15M

“Dolmades are quite fiddly to make but well worth the effort. I love the taste difference using the sesame leaves to encase the rice filling, but if you can’t source them try using perilla leaves from Asian grocers or vine leaves from Greek delis,” says Conistis.

Ingredients

100 ml extra-virgin olive oil

50 gm golden shallots (3-4), finely chopped

6 spring onions, thinly sliced

75 gm short-grain rice

¼ tsp dried mint

¼ cup each dill leaves, mint leaves and flat-leaf parsley, finely chopped (loosely packed)

35 gm smoked almonds, coarsely chopped

25 gm currants

25 gm roasted sesame seeds

Juice of 1 lemon

16-20 large sesame leaves, stalks removed (see note)

Preserved lemon avgolemono

3 egg yolks

2 tbsp lemon juice

1 small garlic clove, crushed

60 ml olive oil (¼ cup)

300 ml vegetable stock, warmed and infused with a pinch of saffron threads

2 tsp finely diced preserved lemon rind

Method

Main

1.Heat half the oil in a saucepan over low heat. Add shallot and spring onion and cook until tender but not coloured (2-4 minutes). Add rice and dried mint and stir for 2 minutes. Add herbs, almonds, currants, sesame seeds and lemon juice and season to taste. Add 300ml hot water, cover with a lid and simmer until par-cooked (5 minutes). Set aside, covered, to cool.

2.Place a sesame leaf rib-side up on a chopping board, place 2 tsp of rice in the centre, then roll up, folding the sides in as you go, and place join-side down in a saucepan large enough to fit dolmades snugly in a single layer. Repeat with remaining leaves and filling. Pour remaining oil over, add enough water to just cover, season to taste and weight with a plate. Bring to the boil then reduce heat to low, cover with a lid and simmer until rice is cooked and dolmades are tender (15-20 minutes). Set aside to cool slightly.

3.Meanwhile, for preserved lemon avgolemono, combine egg yolks, lemon juice and garlic in a food processor or blender, season to taste and, with motor running, gradually add oil in a thin, steady stream until all combined. Slowly add the hot stock, then fold in preserved lemon, season to taste and transfer to a bowl. Serve with dolmades.

Note Sesame leaves are available from select Asian grocers.
Drink Suggestion: 2012 Alpha Estate Sauvignon Blanc, Amyndeon, Greece. Drink suggestion by Vanessa Chant
Notes