Chicken Silverbeet Dolmathes

Ingredient

3 bunches of Silverbeet
1/2 cup finely chopped dill
1/4 cup finely chopped fresh parsley
4 tablespoons finely chopped mint
1 red onion finely chopped
3 garlic cloves finely chopped
2 ripe tomatoes diced
1/2 cup basmati rice
250g lean Duck mince (if not available, can use chicken or turkey)
1/2 cup Red Island olive oil
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1/4 cup lemon juice

Method

Bring a large pot of water to boil. Fill another bowl with cold ice water. Trim off the tough stalky base off each silverbeet leaf.

Add silverbeet to gently simmering boiled water and cook until tenderised.

Remove the leaves, and transfer to the cold water. Remove, strain and lay flat on a plate. Blanch all your leaves, until you have a plate with Chard layered out on top of each other. Blanch grape leaves for 5 minutes, rinse in cold water. Set aside.

Set a large saucepan over medium heat and heat 1/4 cup olive oil.

Add the mince, and stir when the meat has begun to cook on the side touching the pan. Stir, and allow to brown.

Add the onions and garlic stirring until they have softened. Make sure there are no clumps in the mince.

Add your spices, herbs, tomatoes and rice and continue cooking until onion is translucent.

Lay a silverbeet leaf on your work surface. Place a tablespoon of filling in the middle. Fold each side, then roll tightly.

Line the base of a medium-sized pot with spare blanched leaves.

Place the Dolmades seam side down and arrange each one that you make – snuggly, but not overtly tight next to each other.

Pour the remainder of the olive oil over the top of the row of dolmades.

Seal your pot with a plate, bring to the boil then simmer for 30 mins.

Serve either warm, at room temperature or cool. Drizzle some lemon if you like, prior to serving.

Recipe by Phil Vakos