24 large silverbeet leaves, washed
2 tablespoons extra-virgin olive oil
1 large brown onion, finely chopped
2 cloves garlic, crushed
1 ¼ cups (250g) basmati rice
¼ teaspoon ground cardamom
¼ teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
¼ teaspoon ground black pepper
½ teaspoon ground coriander
½ teaspoon ground cumin
½ teaspoon ground paprika
1 tomato, finely chopped
¼ cup (40g) sultanas
¼ cup (60ml) lemon juice
2 ½ cups (625ml) hot vegetable stock
¼ cup finely chopped dill
¼ cup finely chopped coriander
¼ cup finely chopped parsley
Salt, to taste
¼ cup extra-virgin olive oil
Lemon wedges, to serve
Tahini Yoghurt Sauce
½ cup (125g) natural Greek-style yoghurt
1 tablespoon tahini
1 tablespoon fresh lemon juice
½ teaspoon finely grated garlic
½ teaspoon salt
To make the tahini yoghurt sauce, stir all ingredients in a small bowl until combined. Cover and set aside.
To prepare silverbeet, bring a large pot of water to the boil. Remove the thick stems of the silverbeet. Finely chop 3 of the stems and set aside to use in the filling.
Slice out the thick vein on the base of the leaves. Place the leaves into the boiling water for 20 seconds. Transfer to a bowl of icy water. Drain the bowl and set aside.
In a large pot heat half of the oil over medium to high heat. Add the onion and garlic. Cook, stirring occasionally for 5 minutes or until softened.
Stir in the rice and cook for 3 minutes to cook out the starch. Add all the spices, reserved chopped silverbeet stems and tomato. Cook, stirring for a further minute.
Stir in the sultanas, half the lemon juice and 2 cups of stock. Bring to the boil. Reduce heat and simmer, stirring occasionally for 10 minutes or until all the liquid is absorbed and the rice is almost cooked through. Set aside to cool slightly. Stir in the dill, coriander and parsley. Season with salt.
Preheat oven to 160°C. To assemble the dolmas, one by one, place heaped tablespoons of rice mixture into the centre of 20 silverbeet leaves. Fold in the sides and roll to enclose.
Line the base of a medium baking pan with the remaining silverbeet leaves. Place the dolmas, side by side over the leaves in two rows. Pour over the olive oil as well as the remaining lemon juice and stock. Cover tightly with foil.
Cook for 20-25 minutes or until the rice is fully cooked through and the silverbeet leaves are tender.
Transfer dolmas to a serving plate. Serve with the tahini yoghurt sauce.