Recipe byThe ZestyPlate Kitchen
Fragrant rice cooked with onion, warm spices, raisins, dill and pine nuts. A versatile dish, lovely as a side or rolled into dolmas.
This fragrant rice is the filling at the heart of dolmas: grains simmered with onion, warm spices, sweet raisins, dill and pine nuts. The result is aromatic, gently sweet and savoury in equal measure. Use it to stuff grape leaves, or simply serve it on its own as a spiced rice side.
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Prep 15 min
Cook 30 min
Total 45 min
Easy
Scale:
- 1 cup Rice
- 2 cups Chicken Stock
- 1 cup Tomato Sauce
- 1/4 cup Olive Oil
- 1/4 tsp Ground Allspice
- 1/2 tsp Cinnamon
- 1 chopped Onion
- 1/2 cup Raisins
- 1/2 cup Dill
- 1/2 cup Pine Nuts
- Juice of 1 Lemon
- To taste Salt
- To taste Pepper
Nutrition (per serving)
640
kcal
11g
Protein
76g
Carbs
35g
Fat
Estimated per serving. How we calculate this.
Preparation
- Wash the rice in cold water until the water runs clear.
- Sauté the onions in the olive oil until tender.
- Add the spices and stir until fragrant.
- Add the remaining ingredients.
- Bring to a gentle boil, then simmer for 30 minutes, until all the stock is absorbed and the rice is tender.
- Serve as a side dish or use as a filling for dolmas.
Tips from the ZestyPlate Kitchen
- Rinse the rice well so the grains stay separate and fluffy.
- Toast the spices briefly in the oil to draw out their aroma before the liquid goes in.
- Simmer gently with the lid on until every last bit of liquid is absorbed.
- Let it rest off the heat before serving or rolling so the flavours settle.
Frequently Asked Questions
Yes, this is a classic dolma filling. Spoon it into softened grape leaves, roll them tightly, and steam or simmer until tender.
Absolutely. It makes a lovely spiced rice side, good warm or at room temperature.
Raisins, allspice and cinnamon play against the savoury onion and dill, while the pine nuts add richness and a little crunch.
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