Delicious stuffed grape leaves – by an expert !
1 lb pickled grape leaves, pickled in brine then washed and drained
2 cups long-grain white rice. Soaked in cool water for 10 minutes , then drained
5 large onions, chopped
1 cup of olive oil
1/2 cup pine nuts
1/3 cup dried currants
1/2 cup chopped fresh dill
1/3 cup dried mint flakes
1 tsp black pepper
1 tsp ground cinnamon
1 tsp granulated sugar
2 tbsp fresh lemon juice, plus a few wedges for serving.
A small handful of parsley, finely chopped
- Dice the onions and sauté with 1/2 cup of olive oil. When they have turned translucent, add the pine nuts and sauté for 5 more minutes.
- Add rice and stir constantly for 5-10 minutes, until the rice is translucent.
- Add the spices (dried mint, cinnamon, lemon, salt, pepper, dried currants, sugar and chopped parsley.
- After another quick stir, add 1/2 cup of boiling water and simmer on low medium heat for 10 minutes until all the liquid is absorbed by the rice mixture.
- Take off the heat and let cool.
- Traditionally, you put a spoonful of cooled mixture in the center of the top part of the leaf, fold the sides inwards and then roll the leaf like a cylinder,
- Spread a layer of grape leaves on the bottom of a large heavy pot (to prevent the stuffed leaves from burning.), then lay ‘dolmas’ side by side and tuck very tightly.
- Pour the remaining olive oil, juice of half a lemon and 2 cups of boiling water over the ‘dolmas’. Cover with a plate upside down (so that the ‘dolmas’ don’t move around in the boiling water) and bring to a boil.
- Reduce the heat to medium low and simmer until all the water is absorbed (roughly 45-60 minutes.)
After, transfer to your serving dish and let cool. – Bon appetit !
Absolutely delicious !
This recipe has been contributed by Rotarian Rosie Dilek.