Stuffed Grape Leaves with Rice and Herbs
Ingredients
- 133.3 gWhite rice (rinsed)
- 0.7 pcYellow onion (finely chopped)
- 100 mlExtra virgin olive oil
- 1.3 pcCitrus limon (L.) Burm. f. (juiced)
- 26.7 gFlat-leaf parsley (chopped)
- 13.3 gMint fresh (chopped)
- 20 gPine nut
- 20 gRaisin
- 1.3 pinchGray sea salt
- 0.7 pinchBlack pepper ground
- 200 mlMineral water
- 166.7 gGrape leaves (rinsed and drained)
Method
Deep green cylinders, glistening with olive oil. When cut, the rice is translucent and perfectly bound, releasing a powerful aroma of mint and lemon with a sharp acidity that wakes up the palate.
- 1
In a sauté pan, heat half of the olive oil. Sweat the chopped onion until translucent, without any browning. Pour in the white rice and stir until it becomes pearly and glossy.
- 2
Off the heat, add the pine nuts, raisins, and chopped parsley and mint. Season generously with salt and pepper. The mixture should be highly fragrant and visually rich with herbs.
- 3
Lay a grape leaf flat, veins facing up. Place a small spoonful of stuffing at the base. Fold in the sides and roll tightly towards the tip. The roll should be firm but leave some space for the rice to expand.
- 4
Arrange the leaves tightly in a heavy-bottomed pot. Drizzle with the remaining olive oil, lemon juice, and mineral water. Place an inverted plate over the leaves to keep them in place during cooking.
- 5
Cook over very low heat. The liquid must be completely absorbed by the rice. Let cool completely in the pot: this is when the flavors set and the texture becomes tender.
Frequently asked questions
How do you get this dish right?
- If using leaves in brine, rinse them well in cold water to remove excess salt.
- The plate placed on the rolls during cooking is crucial: it prevents them from opening as the rice expands.
- Serve them well chilled, as this is when the lemon's acidity fully expresses its potential.
How long does this dish keep?
Keep for 4 to 5 days in the refrigerator in an airtight container, ideally covered with a little olive oil.
