Recipe Index

Serving count not stated for this recipe, so quantities are shown as written.

Ingredients

• 1 jar (about 15¾ oz) grape leaves in brine, drained and rinsed (about 55 to 60 leaves), torn leaves reserved for lining the pot
• 1 cup long-grain rice, rinsed
• 2 cups chicken stock, divided
• 1 cup tomato sauce
• 1/4 cup olive oil, plus 2 tablespoons for the pot
• 1 onion, finely chopped
• 1/4 teaspoon ground allspice
• 1/2 teaspoon ground cinnamon
• 1/2 cup raisins
• 1/2 cup dill, finely chopped
• 1/2 cup pine nuts, lightly toasted
• Juice of 1 lemon, divided
• Salt and black pepper to taste

Method

1. If the grape leaves are tough, blanch them in boiling water for 2 minutes, then drain and pat dry. Trim any thick stems.
2. Heat 1/4 cup olive oil in a skillet over medium heat. Cook the onion for 5 to 6 minutes until soft and translucent.
3. Stir in the rice and cook for 1 minute. Add 1 cup of the chicken stock and the tomato sauce, season with salt and pepper, cover, and simmer on low for 10 minutes, until the rice is only partly cooked and the liquid is absorbed. Leave to cool for 10 minutes.
4. Fold the allspice, cinnamon, raisins, dill, pine nuts, and half the lemon juice into the rice. Taste and adjust the seasoning; the filling should be well seasoned.
5. Lay a leaf shiny-side down, vein-side up. Place about 1 tablespoon of filling near the stem end, fold the sides in, and roll up firmly toward the tip, like a small cigar. Repeat with the remaining leaves and filling.
6. Line the base of a heavy pot with torn or spare leaves. Pack the rolls in snugly in layers, seam-side down.
7. Pour over the remaining 1 cup of stock, the remaining lemon juice, and 2 tablespoons of olive oil. Set an inverted heatproof plate on top to keep the rolls submerged.
8. Cover and simmer on the lowest heat for 45 to 50 minutes, until the leaves and rice are tender. Add a little hot water partway through if the pot dries out.
9. Rest for 15 minutes off the heat, then serve warm or at room temperature with lemon wedges.

Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).