Name: Stuffed Grape Leaves
Yield: 8 to 10 servings
Ingredients: 50 preserved grape leaves; 2 tomatoes sliced crosswise into ¼ inch slices; 3 tablespoons olive oil; 2 yellow onions, finely chopped; 3 garlic cloves, finely chopped; ¼ cup fresh mint leaves, finely chopped; ¼ cup fresh parsley, finely chopped; ¼ cup fresh dill, finely chopped; ½ cup pine nuts; 1 ½ teaspoons ground allspice (optional); 1 tablespoon kosher salt; ½ teaspoon ground black pepper; 1 ½ cups Jasmine rice; Zest of 1 lemon; Juice of 2 lemons; ½ cup olive oil; Juice of 1 lemon; 1 teaspoon kosher salt; ½ teaspoon ground black pepper

Ingredients

8 to 10 servings

50 preserved grape leaves
2 tomatoes sliced crosswise into ¼ inch slices

For the stuffing

3 tablespoons olive oil
2 yellow onions, finely chopped
3 garlic cloves, finely chopped
¼ cup fresh mint leaves, finely chopped
¼ cup fresh parsley, finely chopped
¼ cup fresh dill, finely chopped
½ cup pine nuts
1 ½ teaspoons ground allspice (optional)
1 tablespoon kosher salt
½ teaspoon ground black pepper
1 ½ cups Jasmine rice
Zest of 1 lemon
Juice of 2 lemons

For the sauce

½ cup olive oil
Juice of 1 lemon
1 teaspoon kosher salt
½ teaspoon ground black pepper

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Preparation

Step 1

Heat 3 tablespoons of olive oil in a skillet over medium-low heat. Add the onions and garlic and cook until soft and translucent about 10 to 15 minutes. Add the all spice (if using), salt and pepper and mix. Add the herbs, pine nuts and rice and mix well until the rice is coated with the mixture and cook for about 1 more minute. Transfer the mixture to a bowl and let cool for about 10 minutes or until the mixture is at room temperature, mixing halfway through.

Step 2

Add the lemon juice and zest into the mixture and mix to combine.

Step 3

In a medium pot or Dutch oven, place about 5 to 7 grape leaves or enough to cover the bottom of the pot. Place the tomato slices over the grapleaves in another layer.

Step 4

Lay out one grape leaf on a tray with the vein side up. Lay out 1 tablespoon of the rice mixture onto the bottom third of the grape leaf, spreading it into a log shape about 3½-inch wide. Fold the right and left sides of the grape leaf over the rice, then tightly roll up the leaf from the bottom up, making a tight package to create a log shaped stuffed grape leaf. Gently transfer the stuffed grape leaf into the pot with the seam side down. Arrange the stuffed grape leaves tightly in a concentric circle in the bottom of the pot. Repeat the stuffing and shaping process with the remaining grape leaves and rice mixture. Once one layer is filled, place another layer of grape leaves on top.

Step 5

Once all the stuffed grape leaves are in the pot, place the lemon juice, 1 cup of olive oil, 1 teaspoon of salt, juice of 1 lemon and enough water to completely cover the grape leaves into the pot. Place a small ceramic plate just smaller than the pot on top of the grapleaves to make sure they stay in place during cooking.

Step 6

Place the pot over medium-high heat and bring the pot liquids to a boil. Reduce the heat to low heat and place a lid on the pot. Cook the grapleaves on a gentle simmer for about 2 hours until the rice is cooked through and the leaves are tender.

Step 7

Let the grape leaves cool in the pot (off heat) for about 30 minutes. Serve warm or cool completely and serve at room temperature.

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