A family favourite growing up, dolma evokes many pleasant memories for me. Dolma essentially means stuffed in Turkish. Common vegetables to stuff include tomato, pepper, onion, zucchini, eggplant, and garlic, but these tomato rice stuffed silverbeet leaves are my favourite.



Silverbeet leaves, trimmed and de-stemmed
1 cup Arborio rice
1 brown onion, finely diced
50ml olive oil
½ cup lemon juice
½ cup passata
Chilli flakes
Dried mint
Salt and pepper
Organic vegetable stock cube
1 tablespoon tomato paste
1 tablespoon hot water

To make the dolma, start by blanching the in boiling water for only a second until they become soft and workable. Rinse the rice until the water runs clear to remove all the starch. Combine the rice with the onion, olive oil, lemon juice, passata, chilli flakes, dried mint, salt and pepper. Dissolve a stock cube in a mix of tomato paste and hot water and add to the rice mixture.

To assemble the dolma, place a small amount of the rice mixture in the centre of a silverbeet leaf. Pick up the bottom half, closest to you, and tuck over the mixture. Fold the edges inwards and complete the rolling procedure. Pack the dolma into a saucepan with 1 cup water and cover with a plate. Bring to the boil, then simmer on low until all the water has been absorbed.

It is incredibly difficult to resist, but waiting 20 minutes before serving the dolma makes them even better. Serve with Greek yogurt or have on their own.