Stuffed Vine Leaves in Olive Oil
Turkish · Appetizer · 95 min · 6 servings
Ingredients
- 200 g vine leaves
- 200 g rice
- 220 g onions
- 80 g olive oil
- 20 g pine nuts
- 20 g currants
- 3 g dried mint
- 2 g allspice
- 1 g black pepper
- 5 g sugar
- 5 g salt
- 30 g lemon juice
- 500 ml hot water
Instructions
- If the vine leaves are brined, blanch them in boiling water for 2-3 minutes, refresh in cold water and drain; trim off the stems.
- Rinse and drain the rice. Very finely chop the onions and soften them in half of the olive oil over low heat for 8 minutes; add the pine nuts and toast until coloured.
- Add the rice and stir for 2 minutes. Add the currants, dried mint, allspice, black pepper, sugar and salt with half a glass of the hot water and cook for 5 minutes until absorbed, then let it cool.
- Lay each leaf vein side up, put a teaspoon of filling at the stem end, fold in the sides and roll up tightly into a pencil-thin cylinder.
- Line the bottom of a pot with a few leaves and pack the rolls in snug rows. Pour over the remaining olive oil, the lemon juice and the rest of the hot water.
- Weigh the rolls down with an upside-down plate. Cover, bring to a boil, then simmer gently for 40-45 minutes until the rice is completely tender.
- Leave to cool in the pot and serve at room temperature or cold.
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