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Stuffed Grape Leaves with Olive Oil
Tender grape leaves stuffed with a flavorful mixture of rice, herbs, and sometimes minced lamb, slow-cooked in a tangy lemon and olive oil sauce. This is a vegetarian version often served as a mezze or appetizer.
🧂 Ingredienser
- 50 jars Grape leaves(approx. 450g, rinsed and drained)
- 1.5 cups Medium-grain rice(rinsed)
- 1 cup Fresh parsley(finely chopped)
- 0.5 cup Fresh mint(finely chopped)
- 4 stalks Green onions(finely chopped)
- 2 medium Tomatoes(finely diced)
- 0.5 cup Olive oil(plus more for cooking)
- 0.33 cup Lemon juice(freshly squeezed)
- 1 tsp Allspice
- 0.5 tsp Cinnamon
- 1.5 tsp Salt
- 0.5 tsp Black pepper
- 3 cups Water(for cooking)
- 1 large Potatoes(sliced, for lining the pot)
👨🍳 Fremgangsmåte
- 1
Prepare the filling: In a large bowl, combine the rinsed rice, chopped parsley, mint, green onions, diced tomatoes, 1/4 cup olive oil, allspice, cinnamon, salt, and pepper. Mix well.
- 2
Prepare the grape leaves: Carefully separate the leaves. If using jarred leaves, rinse them thoroughly to remove excess brine. Trim any tough stems.
- 3
Stuff the grape leaves: Place a grape leaf shiny-side down on a clean surface. Spoon about 1-2 tablespoons of the rice mixture onto the stem end of the leaf. Fold the sides of the leaf inward, then roll tightly from the stem end towards the tip.
- 4
Line the pot: Arrange the sliced potatoes in a single layer at the bottom of a heavy-bottomed pot to prevent the grape leaves from sticking.
- 5
Arrange the stuffed leaves: Place the stuffed grape leaves snugly in the pot, seam-side down, in layers. Pack them tightly to prevent them from unraveling during cooking.
- 6
Prepare the cooking liquid: In a bowl, whisk together the remaining 1/4 cup olive oil, lemon juice, and 3 cups of water. Pour this liquid over the stuffed grape leaves, ensuring they are mostly submerged. You may need to place a heatproof plate on top to keep them submerged.
- 7
Cook the grape leaves: Bring the liquid to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot tightly, and simmer for about 1 hour and 30 minutes, or until the rice is fully cooked and the leaves are tender.
- 8
Rest and serve: Let the grape leaves rest in the pot for at least 15-20 minutes after cooking. Serve warm or at room temperature, drizzled with extra olive oil and lemon juice if desired.
💡 Profesjonelle tips
- ✓Using fresh grape leaves is ideal, but jarred leaves are a convenient alternative. Ensure they are well-rinsed.
- ✓Don't overstuff the leaves, as the rice will expand during cooking.
- ✓Packing the leaves tightly in the pot is crucial for them to hold their shape.
- ✓The potatoes at the bottom act as a protective layer and add a subtle flavor.
✨ Vri-ideer
Inspirasjon til din egen versjon av denne oppskriften
- Add a small amount of minced lamb or beef to the rice filling for a non-vegetarian version.
- Incorporate a pinch of sumac into the filling for an extra tangy flavor.
- Serve with a side of plain yogurt or labneh.