Stuffed Grape Leaves

Method8 steps

1. 1

   Step 1: Soak the rice (2 cups) in warm water for 15 minutes, then rinse and drain.

   Soak the rice before preparing filling · 15 minUses 2 cups rice (rinsed well) · Warm water as needed to soak the rice

2. 2

   Step 2: Heat the 3 tablespoons olive oil and sauté the chopped onions (2) until softened. Add the soaked rice and stir for about 5 minutes. Add the chopped tomatoes (1 cup) and tomato paste (1 tbsp) and stir over medium-low heat.

   Stir rice after softening the onions · 5 minUses 3 tbsp extra virgin olive oil · 2 onions (finely chopped) · Soaked rinsed drained rice · 1 cup tomatoes (peeled and chopped) · 1 tbsp tomato paste

3. 3

   Step 3: Add the dried mint (2 tbsp), black pepper (1/4 teaspoon), cinnamon (1/4 teaspoon), allspice (1/2 teaspoon), salt (1 1/2 teaspoon), sugar (1/2 teaspoon) and pine nuts (2 tbsp). Add 1 cup of the warm cooking water and cook, stirring, for about 5 minutes. Let the filling cool enough to handle.

   Partially cook the seasoned rice filling · 5 minUses Rice onion and tomato filling base · 2 tbsp dried mint · 1/4 teaspoon black pepper · 1/4 teaspoon cinnamon · 1/2 teaspoon allspice · 1 1/2 teaspoon salt · 1/2 teaspoon sugar · 2 tbsp pine nuts

4. 4

   Step 4: For fresh grape leaves (225 g), blanch in boiling water for about 5 minutes until soft, then drain and remove the stems. For preserved leaves, remove the stems and rinse in cold water to remove their salty preserving liquid; skip the blanching.

   Blanch fresh leaves only · 5 minUses 225 g grape leaves, fresh or preserved · Water for blanching fresh leaves or rinsing preserved leaves

5. 5

   Step 5: Place each leaf shiny-side down. Put a small portion of filling near the stem end, fold the bottom and sides over it, and roll towards the tip. Leave room for the rice to expand; repeat with the remaining leaves and filling.

   Uses Prepared drained grape-leaf wrappers · Partially cooked cooled rice and herb filling

   
6. 6

   Step 6: Pack the rolls side by side in a saucepan. Put the sliced half-lemon (1/2) on top and add the remaining 2 cups warm cooking water once.

   Uses Stuffed grape-leaf rolls · 1/2 lemon (sliced) · Remaining 2 cups warm cooking water

7. 7

   Step 7: Put a heatproof plate on the rolls to weight them down, cover and simmer gently over low heat for about 45 minutes, until the rice is tender and the cooking water is absorbed. Do not add another 2 cups here.

   Cook grape leaves · 45 minUses Grape-leaf rolls with lemon and cooking water

8. 8

   Step 8: Cool the rolls promptly and refrigerate for cold serving. Serve with optional yogurt and extra lemon slices.

   Uses Cooked rice-stuffed grape leaves · Yogurt, optional, to serve · Additional lemon slices, optional, to serve