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Name: Stuffed Grape Leaves
Total time: 1 h 45 min
Yield: Serves 6
Cuisine: Turkey
Ingredients: 300 g grape leaves in brine; 200 g short-grain rice; 1 onion; 80 ml olive oil; 30 g pine nuts; 30 g currants; 20 g fresh dill; 15 g fresh mint; 20 g flat-leaf parsley; 1 lemon; 1 tsp sugar; 1 tsp salt; 1/2 tsp black pepper

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Turkey1 h 45 minServes 6déjà cuisiné

Stuffed Grape Leaves

Yaprak sarması

Ingrédients13

grape leaves in brine300 g
short-grain rice200 g
onion1
olive oil80 ml
pine nuts30 g
currants30 g
fresh dill20 g
fresh mint15 g
flat-leaf parsley20 g
lemon1
sugar1 tsp
salt1 tsp
black pepper1/2 tsp

légumecéréaleautrefruitépice et sauce

Préparation

Rinse the grape leaves, soak them in warm water to remove excess brine, then drain and pat dry.
Finely chop the onion and sauté it in half the olive oil until soft; add the rinsed rice, pine nuts, and currants and cook for 2 minutes.
Stir in the chopped dill, mint, and parsley, plus salt, pepper, sugar, and a squeeze of lemon; cool the filling.
Place a leaf shiny side down, add a small spoon of filling near the stem, fold in the sides, and roll tightly into a thin cylinder.
Line a pot with a few torn leaves, pack the rolls seam-side down in layers, and drizzle with the remaining olive oil and lemon juice.
Add enough water to barely cover, weight the rolls with a plate, and simmer gently for about 45 minutes until the rice is tender.
Rest off the heat for 20 minutes, then cool; serve at room temperature with lemon wedges.