Veal and Rice Dolmades



Time to prepare: 30 minutes
Time to cook: 1 hour

500g veal mince
2 tsp smoked paprika
200g long grain rice
½ bunch dill
½ bunch parsley
50g speck/pancetta, diced
100g smoked pork ribs
1.5 L chicken stock
3 bunches of silverbeet, leaves blanched
1 onion, diced
3 tsp salt
1 tsp pepper
200 mL olive oil
200 mL lemon juice
Tzatziki (to garnish)


In a saucepan over medium heat, sauté onion & speck until soft, add rice, dill & parsley, followed by 1 L of water. Cook until rice has been absorbed. Set aside to cool.

Add the veal mince, paprika, salt & pepper. Mix all ingredients thoroughly then portion into 50g balls. Wrap each ball in 1 x blanched leaf of silverbeet to make a tight oval shaped parcel.

Place all parcels side by side in a large pot on top of smoked pork ribs & silverbeet trimmings. Ensure no gaps are left between the parcels to prevent them from opening while cooking. Pour lemon juice, olive oil & chicken stock into the pot. Place a plate on top to weigh the parcels down so they do not surface during cooking. Bring this to the boil, then simmer for 1 hour.

Serve the dolmades with tzatziki, lemon juice & olive oil.

Chef's Recipes

Recipe Categories

What's in Season For April

What's in Season For April

By now there's no denying that the days are becoming progressively shorter and at both dusk and dawn there's a familiar ...