This fun twist on traditional dolmades wraps blanched kale leaves around our steel cut oats flavored with dried cherries and pistachios for a delicious appetizer or on-the-go snack. A Spar for the Spurtle finalist, Camilla Saulsbury, author of Power Hungry, says these are perfect for toting along on your next hiking adventure or fueling up before a big ride. For a delicious Mediterranean dinner, pair these with a Greek salad, fresh hummus, warm pita bread and a bowl full of assorted olives.
This recipe can easily be made gluten free by using our gluten free steel cut oats. Make it vegan by using a non-dairy yogurt or skipping the sauce altogether.
Makes 20 dolmades
- 1-3/4 cups Steel-Cut Oats, soaked overnight in cold water, drained
- 4 Tbsp Olive Oil or Virgin Coconut Oil, divided use
- 1-1/4 cups chopped Scallions
- 1 Tbsp minced fresh Ginger
- 2-1/4 tsp ground Cumin
- 1 tsp ground Cardamom
- 1 cup dried Tart Cherries, chopped
- 2 tsp Garlic Salt (preferably organic), divided use
- 1/2 tsp freshly cracked Pepper
- 3/4 cup roasted, lightly salted Pistachios, chopped
- 3/4 cup packed fresh Mint Leaves, chopped, divided use
- Grated zest and juice of 4 medium Limes (or Lemons), divided use
- 20 large Kale leaves, tough stem trimmed off, blanched (see tip)
- 2/3 cup plain Yogurt
- 1/4 cup well-stirred Tahini
- Drain the oats. Reserve 3/4 cup of the soaking liquid.
- Heat 2 tablespoons of the oil in a large skillet set over medium-high heat. Add the scallions, ginger, cumin and cardamom; stir-fry 1 minute. Add the drained oats, cherries, reserved liquid, 1-1/2 teaspoons of the garlic salt, and pepper to skillet; stir-fry 5 to 6 minutes until liquid is absorbed.
- Remove skillet from heat and stir in pistachios, all but 2 tbsp of the mint, lime zest, and all but 2 tbsp of the lime juice.
- To make the rolls, place the kale leaf veined side down, and put a heaping spoonful the filling in the middle. Fold the leaf from the bottom over the filling. Tuck one side of the leaf over (the other side will remain open). Roll the leaf into a tight roll, and press slightly to seal the top of the leaf to the roll. Place on a serving platter, with the top of the leaf tucked down. Repeat with remaining rolls; lightly brush with remaining olive oil.
- In a small bowl, whisk the tahini and yogurt with the reserved lime juice and garlic salt; thin with 2 to 3 tablespoons of water until smooth.
- Serve the dolmades with the tahini-yogurt sauce!