Silverbeet Dolmades

My usual go-to with silverbeet tends to be Spanakopita, a good old Spinach Pie, or maybe Spinach and Ricotta Ravioli. However, as I love dolmades and I love silverbeet, what's better than wrapping those iron-rich leaves around an aromatic herb and spiced rice? I love mine cold, but many may prefer theirs hot. You can accompany the dolmades with Yoghurt and Tahini Sauce, included in this recipe, or Tzatziki.

20 Dolmades
Prep: 30 minutes
Cook: 30 minutes



  • 1 bunch of silverbeet, stalks removed and leaving just the leaves (cut out any thick bits of stalk that remain on the leaves)


  • 1 onion, finely chopped
  • 3 large garlic cloves, crushed
  • 1/2 tsp cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground cloves
  • 200g long grain rice
  • 50g currants
  • 50g sunflower seeds
  • 1/2 cup mint leaves, shredded
  • 1/2 cup dill leaves, finely chopped
  • 1 lemon zest (juice for cooking)
  • salt and pepper

To cook

  • Reserved lemon
  • Water to cover
  • Olive oil

Yoghurt and Tahini Sauce

  • 250g Greek style yoghurt
  • 3 tbsp hulled tahini
  • 2-3 garlic cloves, crushed
  • 1/2 tsp ground cumin
  • Juice of 1/4 lemon
  • Pinch salt and pepper
  • 100ml water (more or less until you have a creamy sauce)



  1. Heat some oil in a frying pan over medium heat. Sauté the onion until soft and transparent, stir in the garlic and spices and cook for a further minute. Leave to cool. Place the remaining ingredients in a bowl and stir in the onion, garlic and spices. Mix until well combined.


  1. Preheat an oven to 200C.
  2. Wash the leaves and place in a large bowl. Pour over boiling water and leave for 30 seconds to soften.
  3. Remove the leaves carefully with tongs and lay flat on a large tray.
  4. Lightly oil a large saucepan or casserole pan, line with any small or torn leaves for a base for the dolmades. Take a leaf and lay it rib side down on a board. Place a generous tablespoon of the filling on the wide end, then roll it up tightly folding in the sides towards the narrow end.
  5. Lay the dolmades in the lined pan. Repeat this with the remaining leaves packing the dolmades together tightly in the pan, you can do a second layer if you need to.

To Cook

  1. Squeeze over the lemon juice, generously drizzle over olive oil and pour in just enough water to cover the dolmades.
  2. Cover with a large plate upside down over the dolmades. Place the saucepan over a high heat on the stove and bring to a strong simmer. Once simmering, cover the saucepan/casserole pan with an oven proof lid or foil and place in the preheated oven. Leave to cook for 30-40 minutes.
  3. Remove from the oven and allow to cool briefly before serving or allow to cool and serve cold.

To serve

  1. Accompany with Yoghurt and Tahini Sauce or Tzatziki (see recipe)

Yoghurt and Tahini Sauce

  1. Place into a bowl the yoghurt, tahini, garlic, ground cumin, lemon juice, salt and pepper, whisk until well combined.
  2. Slowly stir in water to loosen the sauce until you have a thick creamy texture. If time allows leave for a couple of hours for the flavours to develop before serving. The sauce will keep in the fridge for a week.