In Ancient Greece, these heavenly parcels of goodness were called thria and were made with tender fig leaves. Today, most people who are familiar with dolmades know of them as parcels of rice in vine leaves, but for me, nothing beats swapping out vine leaves for tender silverbeet (Swiss chard), picked straight from the garden. You can also wrap them in cabbage leaves and cover them in a gorgeous avgolemono sauce – these are called lahanodolmades.
Serves four
INGREDIENTS
120ml extra‑virgin olive oil, plus extra for drizzling2 small onions, finely diced½ teaspoon sugar200g long-grain rice, washed, drained and patted dry30g dill, finely chopped15g flat-leaf (Italian) parsley, finely chopped10g mint, finely chopped170ml water30 large silverbeet (Swiss chard) leavesSalt and pepper, to taste1 lemon, to serve
METHOD
Heat 2 tablespoons of the…
