Split-Pea-Stuffed Cyclamen leaves from Simi
This version of Greek dolmathes from the island of Simi uses cyclamen leaves and is stuffed only with vegetables. It's the perfect meze to serve vegan friends.
Print
EmailIngredients:
1 1/2 cups yellow split peas,
1/2 cup short-grain polished rice
2 large onions, chopped
1 large firm tomato, grated
4 tbs extra-virgin olive oil
salt and pepper to taste
40 tender spring cyclamen leaves, from unsprayed flowers
fresh strained juice of 1 to 2 lemons
Procedure:
1. Combine the split peas, rice, onions, tomato, olive oil, salt and pepper in a large bowl. Set aside for one hour.
2. In the meantime, bring a pot of lightly salted water to a boil and blanch the cyclamen leaves, in batches of 10, for 30 seconds.
3. Remove and rinse immediately under cold water.
4. Lay the leaves, shiny side down, in rows on a large work surface.
5. Fill each leaf with a tablespoon of the filling, and roll up as for dolmathes.
6. Place, seamside down, in a large wide pot, snugly next to one another.
7. Pour in the lemon juice and enough water to barely cover the leaves.
8. Place a piece of parchment paper over them and cover with a plate to weigh them down and to keep the leaves from opening.
9. Cover the pot and simmer the dolmathes for about 45 to 50 minutes, or until leaves and filling are tender. Remove and serve.
