Appetizer
Stuffed grape leaves
Stuffed grape/vine leaves/dolmades are an amazing vegetarian appetizer very common in the middle east and surrounding. I will not say it is an easy and quick recipe, but it’s a time-consuming dish but worth it. I tried 2 times first attempted was not good it becomes mushy, as I cooked rice fully but second attempted was good. Thought to share with all of you.
What we need
½ cup pine nuts
1 ½ cup rice long grain washed and drained
1 onion sliced
¼ cup mint leaves finely chopped
½ cup lemon juice freshly squeeze
1 ¾ cup water
50 large grape leaves /vine leaves (in this recipe I am using jarred one but you can use fresh grape leaves)
½ cup olive oil (I used extra-virgin)
½ teaspoon all spices powder
1/3 tsp. lemon salt
Salt and pepper
Green and black olive for garnish
How to make
Dry roast pine nut on medium heat until golden brown keep aside.
Heat ¼ cup olive oil, add onion and sauté until onion gets translucent, add washed rice and stir for 5 minutes, then add ¾ water shimmer and lemon salt, cook rice until rice is half cooked and all the liquid is absorbed don’t cook rice fully otherwise your grape leaves will be mushy. Turn off heat when the rice is half cooked. Mix roasted pine nuts, 2 tablespoons lemon juice, chopped mint, salt, and pepper, all spice powder stir and mix well keep a side to cool.
Wash and Cut the stems off the leaves, trim if you see any hard veins in the leaves. Take a big pot filled with water and some salt, bring to boil. Place all the grapes leaves in the hot water until the leaves become soft it may take 5 minutes. Drain and wash with cold water and pat leaves.
Now time to assemble, take a grape leaf on the chopping board and keep shiny side down, place a spoon full rice mixture and place in the center off leaves fold the sides inwards and roll the leaf into cylinder shapes squeeze roll softly to seal. Repeat the same process and make all roll. Do not use damaged leaves save them.
Now take a heavy bottom pan, spread saved grape leaves like a bad place stuffed roll, you can make 2 layers pour remaining water and olive oil, ¼ cup lemon juice Now heats the pan on medium heat until it starts to simmer do not let water boil, place a small plate on the grape leaves roll it will help to keep roll down and cover pot with lid and cook on low heat now for almost 30 minutes
Stuffed wine leaves can be served hot or cold.
Note–
If you do not get all spice powder as also do not have in my kitchen because I don’t use in my everyday cooking I make my own mix cinnamon, clove, nutmeg in equal portion. like ½ tsp. cinnamon, 1/2 tsp. clove powder, 1/2 tsp. Nutmeg powder[wpurp-searchable-recipe]Appetizer – – rice long grain washed and drained, onion sliced, mint leaves finely chopped, lemon juice freshly squeeze, water, large grape/vine (in this recipe I am using jarred one but you can use fresh grape leaves), olive oil (I used extra-virgin), all spices powder, lemon salt, Salt and pepper, Green and black olive for gmarnish, Dry roast pine nut on medium heat until golden brown keep aside.; Heat ¼ cup olive oil, add onion and sauté until onion gets translucent, add washed rice and stir for 5 minutes, then add ¾ water shimmer and lemon salt, cook rice until rice is half cooked and all the liquid is absorbed don’t cook rice fully otherwise your grape leaves will be mushy. Turn off heat when the rice is half cooked. Mix roasted pine nuts, 2 tablespoons lemon juice, chopped mint, salt, and pepper, all spice powder stir and mix well keep a side to cool.; Wash and Cut the stems off the leaves, trim if you see any hard veins in the leaves. Take a big pot filled with water and some salt, bring to boil. Place all the grapes leaves in the hot water until the leaves become soft it may take 5 minutes. Drain and wash with cold water and pat leaves.; Now time to assemble, take a grape leaf on the chopping board and keep shiny side down, place a spoon full rice mixture and place in the center off leaves fold the sides inwards and roll the leaf into cylinder shapes squeeze roll softly to seal. Repeat the same process and make all roll. Do not use damaged leaves save them.; Now take a heavy bottom pan, spread saved grape leaves like a bad place stuffed roll, you can make 2 layer pour remaining water and olive oil, ¼ cup lemon juice Now heats the pan on medium heat until it starts to simmer do not let water boil, place a small plate on the grape leaves roll it will help to keep roll down and cover pot with lid and cook on low heat now for almost 30 minutes; – Stuffed wine leaves can be served hot or cold.[/wpurp-searchable-recipe]
Great food preparation!
Thanks!