Greg Malouf

Presented in 2000

Chicken and pistachio dolmades

Makes 20

250 g (9 oz) vine leaves

100 g (3½ oz/½ cup) long-grain rice

200 g (7 oz) minced (ground) chicken

¼ teaspoon ground allspice

1¼ teaspoons ground cinnamon

¼ teaspoon freshly ground black pepper

60 g (2¼ oz) unsalted shelled pistachio nuts

finely grated zest of 1 lemon

pinch of salt

4 tomatoes, sliced

4 garlic cloves, cut in half

1 bunch mint

1 litre (35 fl oz/4 cups) chicken stock

juice of 1 lemon

yoghurt, to serve

If you are using preserved vine leaves, soak them well, then rinse and pat them dry. Fresh vine leaves should first be blanched.

Wash the rice and mix it with the minced chicken, allspice, cinnamon, black pepper, pistachio nuts, lemon zest and the salt.

Lay a vine leaf on a work surface, vein side up, and place a spoonful of the rice filling across the base of the leaf. Roll it over once, fold the sides in and then continue to roll it into a neat sausage shape.

The dolmades should be around the size of your little finger — don’t roll them too tightly or they will burst during cooking. Continue stuffing and rolling until the filling is all used.

Line the base of a heavy-based casserole dish with the remaining vine leaves and a layer of sliced tomatoes. Pack the dolmades in tightly on top of the tomatoes, stuffing the halved garlic cloves in among them. Lay the bunch of mint over the top, then pour in the chicken stock and lemon juice.

Cover with a plate and slowly bring to the boil. Once boiling, lower the heat and simmer gently for 45 minutes.

Turn out into a serving dish and serve hot, warm or even cold, with plenty of yoghurt.