Stuffed Grape Leaves in Olive Oil


INGREDIENTS:

  • 2 cups sushi rice
  • 4 medium onions, finely chopped
  • Juice of 2 lemons
  • 2 tablespoons sugar
  • 1 cup parsley, chopped
  • 1 cup dill weed, chopped
  • 1 cup spearmint leaves, chopped
  • 6 tablespoons pinenuts
  • 6 tablespoons currants
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground allspice
  • 1/2 teaspoon black pepper
  • 1 1/4 teaspoon salt
  • 2/3 cup olive oil
  • 1.5 cups boiling water for the rice filling
  • 1.5 cups cold water for final cooking
  • Grape Leaves, separated
  • 2 Medium potatoes


DIRECTIONS:

  1. Heat the olive oil in a medium pot
  2. Add the pine nuts, stir until light brown.
  3. Add the onions, sautee until they are translucent.
  4. Add the rice, continue stirring for 5 minutes.
  5. Add the remaining ingredients. 
  6. Add 2 cups of boiling water, set aside. Wait until the mixture is cool to touch.
  7. Peel the potatoes and cut 1.4 inch thick slices. Arrange the potato slices at the bottom of your pot. You can also sprinkle the stems of the grape leaves on the potatoes.
  8. Loosely stuff the grape leaves with the rice mixture.
  9. Arrange the stuffed grape leaves in the pot. You can have have multiple layers. They will not stick to each other.
  10. Add 1.5 cups of cold water to the pot, cover and slowly bring to a boil at medium heat, lower the temperature and simmer for 45 minutes.
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