Chicken and pistachio dolmades recipe

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Rating:

4/ 5 stars 4 Votes

Cuisine: Turkish

Ingredients

Filling
2 ½ cups long grain rice
250g chicken mince
½ red onion, finely diced
2 tbspn mint, finely chopped
2 tbspn continental parsley, finely chopped
½ cup ground pistachios
1 tspn Turkish capsicum paste (biber salca - available from Turkish stores. Substitute ajvar - Macedonian capsicum paste)
3 spring onions, finely diced
2 tbsp extra virgin olive oil
3 tbspns lemon juice
1 cup tomato concasse
Vine leaves – either fresh and blanched or preserved (remember to rinse)
Sliced tomato
One sliced lemon
Two cloves of garlic, sliced
Salt and ground black pepper to taste

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Preparation

Mix together all the ingredients for the filling, making sure the mix is not too wet and not too dry. Place a small quantity in the centre of a vine leaf, starting at the stem end, and roll into a small, fat cigar, tucking in the side edges as you roll.

Line a large, heavy-bottomed saucepan with tomato slices, any torn vine leaves, the sliced lemon and the garlic. Pack the vine leaf parcels into the pan, fitting them together snugly but allowing a little room for them to expand.

Place a large plate over the top and fill the pan with water to the rim of the saucepan. Simmer for about 30 minutes.

Serve with minted yoghurt, fine crushed pistachios and a little extra parsley and mint.

If you enjoyed this Chicken and pistachio dolmades recipe then browse more Turkish recipes, meat recipes and our most popular hainanese chicken rice recipe.

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Comments (1)

15 Jun 2011 01:45 AEST

Darryl

Success W.A

Name of Restaurant

does anybody know the name and location of the restaurant that made the chicken and pistachio dolmades

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