Servings: 6–8
Ingredients
- 16 ounces (453 g) brined grape leaves
- 1 tablespoon extra virgin olive oil
- 1 medium sweet onion, diced
- 1 cup (224 g) long-grain rice
- ¾ cup (112 g) golden raisins
- 2–2½ cups (480–540 mL) water
- ½ cup (28 g) fresh parsley, finely cut
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon cinnamon
- 3 tablespoons fresh lemon juice
- 250 mL white (Delheim) wine
- 250 mL water
- Lemon wedges and fresh parsley for garnish (if serving the grape leaves without the salad)
Method
1. Remove the grape leaves from the brine, unfold them carefully, and place them in a colander. Gently rinse the leaves under cold water and set aside to drain.
2. In a medium saucepan, sauté the onion in the extra virgin olive oil for approximately 5 minutes, or until the onion begins to turn transparent.
3. Add the rice, raisins, parsley, and 1½ cups (360 mL) of the water. Cover and simmer the ingredients for approximately 15 to 20 minutes or until the water is absorbed.
4. Remove the pan from the heat, then add the salt, pepper, and cinnamon, blending them thoroughly into the rice mixture.
5. Place a grape leaf on a cutting board or work surface with the stem end toward you and the inside of the leaf facing up (the spine of the leaf should be next to the work surface).
Place approximately one tablespoon of the rice mixture toward the base of the leaf, then fold the stem end up over it. The filling should be completely covered. Next, fold the sides toward the center, and roll the filled leaf away from you to form a compact little pillow. Work gently; grape leaves are fragile and not always very pliant, making them easy to tear.
6. Place 6 to 8 grape leaves at the bottom of a medium Dutch oven or saucepan. Lay the stuffed grape leaves on top, seam side down.
7. Add the wine, and the remaining water. Cover with an ovenproof plate or dish to keep the stuffed leaves intact while they cook.
8. Cover the pan and cook over medium heat until the mixture begins to boil. Allow the stuffed leaves to bubble for about 60 minutes (160 C), or until they are very soft when pressed with a spoon.
9. Gently lift the leaves from the pan and set them aside to cool. Refrigerate for one hour before serving.