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  Chopped onion 3 Cup (48 tbs)
  Olive oil 3⁄4 Cup (12 tbs)
  Uncooked rice 1 Cup (16 tbs)
  Salt 1 Teaspoon
  Black pepper 1 Pinch
  Currants 6 Tablespoon
  Boiling water 1 Cup (16 tbs)
  Pine nuts 6 Tablespoon
  Ground cinnamon 1⁄2 Teaspoon
  Ground allspice 1⁄4 Teaspoon
  Grape leaves 16 Ounce (1 Jar)
  Boiling water 2 Cup (32 tbs) (To Cover)
  Lemon juice 1 1⁄2 Tablespoon (Juice Of 1/2 Fresh Lemon)

In a skillet with a cover, saute onion in 1/2 cup of the olive oil until soft. Add rice and stir well. Mix in salt, pepper and currants.
Pour in 1 cup boiling water. Stir, then cover tightly. Cook over low heat until liquid is absorbed, about 20 to 30 minutes. Remove from heat and mix in pine nuts, cinnamon and allspice.
Soak leaves in hot water for a few minutes. Rinse the leaves and separate them, placing shiny side down on a smooth surface. Use the torn leaves to line the bottom of a Dutch oven.
Place a generous teaspoonful of the rice mixture in the center of each leaf. Roll from stem-end upwards, folding in sides to make a tight roll. Lay stuffed grape leaves seam-side down, side by side, on the bed of torn leaves. Drizzle remaining 1/4 cup olive oil over top. Add enough boiling water just to cover. Place a heat-proof plate on top of the grape leaf rolls to hold them in place.
Simmer covered over low heat (250° F.) for 1 hour. Drain, then sprinkle with lemon juice. Let cool before serving.

Recipe Summary

Difficulty Level: 
Preparation Time: 
5 Minutes

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