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.

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