Grape leaves stuffed with rice
Ingredients:
• Grape vine leaves (fresh or brined), 300 g – about 70 – 80 leaves
• 1 cup baldo or arborio rice
• 2 onions, finely chopped 400 g
• Olive oil, 150 ml
• Pine nuts, 25 g
• Black currants, dried, 25 g – 2 tbsp
• Ground cinnamon, 1 tsp
• Ground pimento, 1 tsp
• Dried mint, 2 tsp
• Black pepper, 1/2 tsp
• Sugar, 2 tsp
• Salt, 2 tsp
• 1 cup water, 200 ml
• Lemon juice, ½ lemon, 2 tbsp
• Dill, chopped, 1/2 cup
• Parsley, chopped 1/4 cup (optional)
• Lemon slices and extra virgin olive oil to garnish
Instructions:
1. Soak the rice in salted warm water for 1 hour, wash and rinse until the water comes out clear
2. Soak the vine leaves in water for 1 hour; wash, rinse and drain.
3. If using fresh / uncooked leaves or if they are not tender, blanch in boiling water for 2 minutes
4. Very finely chop the onions, use a mezzaluna if required
5. Heat up 100 ml olive oil in a pan and cook the pine nuts until slightly browned
6. Add the onions and cook for 15 mins while constantly stirring until soft and light brown
7. Add the rice and cook for 2 – 3 minutes while stirring gently
8. Add the currants and cook for 1 -2 mins
9. Add the spices: cinnamon, pimento, mint, black pepper, sugar and salt
10. Stir and mix to combine all the ingredients and add 1 cup hot water and 2 tbsp lemon juice
11. Cover the lid and cook until the water is absorbed
12. Turn off the heat and transfer the filling into a bowl / tray to cool down
13. Once cooled down, add the chopped dill and parsley and mix to combine and set aside
14. Layer the wine leaves, the shiny side facing down, rough side with the veins facing up
15. Cut off the tip of the stems and add 1 tbsp of the filling onto the middle of the leaves
16. Fold the sides of the leaves into the middle and roll the leave to wrap the filling into a cylinder
17. Place some empty wine leaves on the bottom of a large pot and drizzle a little bit olive oil
18. Layer the sarmas into the pot and add couple of lemon slices on top
19. Cover with a heavy plate that fits in the pot and gently press down
20. Add 50 ml olive oil on top and add hot water until the wrapped leaves are slightly submerged (about 300 ml)
21. Cover the lid and turn on the heat and once boiling switch to low heat and cook 40 – 45 mins
22. Let it rest for at least 15 mins before serving or serve cold
23. Garnish with lemon slices and drizzle of extra virgin olive oil before serving
►Listen to Shokhan from Kurdistan, member of KYCLOS community, talking about the recipe. Click on the photo!
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