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Dolmades / Stuffed Grape Leaves
From Dorothy McNett's recipes at www.dorothymcnett.com. These are made with currants and pine nuts rather than ground lamb. If desired, substitute 1 pound ground lamb. These are generally served with a lemon sauce or a yogurt sauce.
1 jar processed grape leaves, rinsed and drained
2 tablespoons extra virgin olive oil
1 medium onion, finely chopped
2-3 cloves garlic, finely chopped
2/3 cup short grain white rice
1 1/2 cups water
1/2 cup currants
1/2 cup pine nuts
1/2 teaspoon snipped fresh rosemary, or a bit of dried
1/4 cup finely chopped fresh parsley
1/2 teaspoon fine sea salt
1/4 teaspoon freshly ground pepper
1 fresh tomato, chopped (about 1 cup)
zest and juice of one lemon
1/3 cup water or broth for simmering
2-3 tablespoons extra virgin olive oil
Unfold, rinse and drain the grape leaves. Set aside. In heavy bottomed saute pan, heat the olive oil about 30 seconds and then add the chopped onion and garlic. Cook 1-2 minutes, and then add the rice, water, currants, pine nuts (or lamb) and rosemary. Cover and cook on medium heat 20 - 25 minutes or until rice is tender and liquid has been absorbed. Add parsley, salt, pepper, tomato, lemon zest and juice.
Using a deep 10 inch saute pan with a lid, or a Dutch oven, place 1-2 grape leaves on the bottom of the pan. To make the dolmades, place a leaf, shiny side down and stem end towards you. Cut off the stem. Put about 1 tablespoon of the cooked rice mixture on the center of the leaf near the stem part. Roll once, fold in the two sides of the leaf, and roll toward the point of the leaf. Place seam side down in the saute pan. Continue with the rest, placing them in the pot one next to the other in neat circular rows pressed against each other so that they do not move when cooking. When the bottom of the pot is filled, start another layer but putting them crosswise in the same manner. Cover with several more grape leaves to help hold them in place. Pour the water into the pan and drizzle with olive oil. Cover. Gently simmer on low heat 15-20 minutes. Serve hot, warm, room temperature or cold with a nice sauce for dipping.
Recipe created 2011-05-24.
