Sesame leaf dolmades with almond rice and preserved lemon avgolemono

• Serves 2

• Preparation time:

• Cooking time:

Ingredients

200ml extra virgin olive oil
100gms eschallots, peeled and finely chopped
1 bunch shallots, finely sliced
150gms, short grain rice
½ tsp dried mint
½ bunch dill, leaves finely chopped
½ bunch flatleaf parsley, leaves finely chopped
½ bunch mint, leaves finely chopped
50gms currants
70gms smoked almonds, chopped
50gms sesame seeds, lightly toasted
juice of 1 lemon
300mls hot water
sea salt and pepper to taste
16-20 large sesame leaves

Method

Heat 100mls of the oil in saucepan.
Add the eshallots and shallots.
Cook until soft but do not allow to colour.

Add the rice and dried mint and saute a further 2 minutes.
Add the herbs, currants, almonds, sesame seeds and lemon juice whilst stirring.
Season to taste.
Pour in the hot water.
Cover and simmer 5minutes.
Remove from heat and allow to cool.

Place each leaf, rib side up on a board and add 2 treaspoons of the filling.
Roll up, turn sides in as you roll.
As you roll each parcel, place it join side down in a saucepan.
Make sure the pan isnt too large as the dolmades will unravel.
Place a plate on top of dolmades to keep them firmly pressed down.
Pour over remaining olive oil and just cover with additional water.
Season to taste. Bring to boil then turn down heat to a simmer and put the lid on saucepan.
Cook 20-25minutes.
Allow to cool slightly and seve with avgolemono.

Notes