Dolma Bil Zeit
An Amuse Bouche created by our 2025 ‘Best Use of Rice’ winners as part of the Zest Quest Asia competition. A fragrant Levantine dish featuring vine leaves stuffed with spiced basmati rice, herbs, walnuts, and sultanas. Rolled and simmered gently in stock, then served with beetroot hummus and garnished with crispy chickpeas, onions, and herbs.
- 31 - 60 Minutes
- Easy
- Serves 6
Method
Ingredients
Ingredients
- 50g Tilda Pure Basmati Rice
- 1 jar vine leaves
- 25g oil
- 3 cloves
- 1 cinnamon Stick
- 1 bay Leaf
- 1 clove Garlic
- 1 white onion
- 1 tsp Lee Kum Kee Garlic Chilli Paste
- 5g tomato paste
- 2g ground nutmeg
- 2g ground cardamon
- 2g ground cumin
- 2g sumac (1/4 TSP)
- 30g chopped walnuts
- 30g sultanas
- 5g chopped parsley
- 5g chopped mint
- 5g chopped dill
- 3g Lee Kum Kee Premium Mushroom Powder
- 10g crispy onions (1TBSP)
- 25g beetroot juice
- 110g chickpeas, cooked
- Squeeze lemon, juice and zest
- 5g Lee Kum Kee Sesame Oil
- 10g extra virgin olive oil
- Parsley cress
- Micro dill
- Lee Kum Kee Light Soy Sauce
Method
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Wash the rice until the water runs clear. Heat the oil then fry off the whole spices in the oil until they are fragrant. Add the 100g stock and cover to bring to the boil. Add the rice and cover again but you need to check to avoid burning by stirring.
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Cook for 3 – 4 minutes on a med high heat then place in a hot oven for 15 minutes with the lid on program 1. Once cooked remove from the oven and fork and fluff, removing the bay, garlic and allow to cool quickly on a tray.
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Take 50g chickpeas, toss in olive oil and roast in the pan until crisp. Season with sumac.
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Drain the vine leaves and leave to one side. Sweat the onion and half the garlic until soft then add the tomato. Add the rice to the onions along with the spices, mushroom powder, walnut, mint and parsley. Mix and season.
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Place a tbsp of mix in each vine leaf and roll while folding in the tops to form a tube. Place in a sauce pan with a lid. Mix a little oil with some lemon juice and then add enough stock to cover the dolma.
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Place baking paper under dolma to stop sticking. Simmer and cook for 30 minutes on a low heat until all the liquid has been absorbed. Allow to cool and serve with the beetroot hummus as garnish.
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To make the hummus, blend 100g chickpeas, beetroot juice, sesame, lemon and oil together to a smooth paste. Add reserved chickpea water to adjust the consistency.
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To plate, pipe the hummus on to the dolma with crispy chickpeas, pickled walnuts, crispy onions and herbs to garnish.