Crispy Leek Dolmades

If you're anything like my mom, you don't like the brine-y flavor of grape leaves in traditional dolmades. Here's a fun alternative that is perfect for not only my mom, but for your next dinner party.

Yield: 12 dolmades

Ingredients:

• 4 leeks, trimmed, blanched and shocked

• 1 Tbsp olive oil + more for pan frying

• 2 shallots, minced

• 2 garlic cloves, minced

• Salt and pepper to taste

• 1 C Arborio rice

• 2 C cold water

• 1 Bartlett pear, small dice

• 1/2 C pine nuts, toasted

• 2 Tbsp mint, minced

• 2 Tbsp dill, minced

• 1/2 a lemon, juiced

Method:

1. Fill a medium/large pot with water and 1 Tbsp salt, bring to a boil. Blanch leeks by placing a few at a time in the boiling water for one minute, then transferring to an ice bath. Let leeks dry on a towel while making the filling.

2. In a small pot on medium/low heat, add olive oil, shallots, garlic, salt, and pepper. Cook for 5 minutes or until fragrant. Add the rice and water. Cover and cook for 15 minutes. Place in a large bowl and let cool.

3. Add the pear, pine nuts, mint, dill and more salt and pepper to the bowl with the rice. Mix and start filling the dolmades by placing one tablespoon of rice filling at the bottom of every leek and folding upwards similar to how you would fold a flag or a finger football.

4. Pan fry each dolma by pouring olive oil on a cast iron pan and frying each side for 5-8 minutes. Place the fried dolmades on a cooling rack. These dolmades pair well with tahini sauce (citrus tahini sauce pictured above).

Video available for clarification!