Ingredients with Measurements:
- 1 jar of grape leaves (about 30 leaves)
- 1 cup of cooked rice
- 1/2 cup of chopped pistachios
- 1/2 cup of pomegranate seeds
- 1/4 cup of chopped fresh parsley
- 1/4 cup of chopped fresh mint
- 1/4 cup of olive oil
- 1/4 cup of lemon juice
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
Special equipment needed:
- Large pot
- Mixing bowl
- Baking dish
Step-by-step instructions:
1. Rinse the grape leaves in cold water and drain.
2. In a mixing bowl, combine the cooked rice, chopped pistachios, pomegranate seeds, parsley, mint, olive oil, lemon juice, salt, and black pepper.
3. Take one grape leaf and place it on a flat surface with the shiny side down and the stem facing you.
4. Place a tablespoon of the rice mixture in the center of the leaf.
5. Fold the bottom of the leaf over the filling, then fold in the sides, and roll it up tightly.
6. Repeat the process with the remaining grape leaves and filling.
7. Place the rolled grape leaves in a baking dish.
8. Pour 1/2 cup of water over the grape leaves.
9. Cover the baking dish with foil.
10. Preheat the oven to 375°F.
11. Bake the grape leaves for 30-35 minutes or until the rice is fully cooked.
12. Remove the foil and bake for an additional 5-10 minutes to brown the tops.
13. Remove from the oven and let cool for a few minutes before serving.
Time:
Preparation time: 30 minutes
Cooking time: 35-45 minutes
5. Temperature:
375°F
Serving size:
This recipe makes about 30 grape leaves. Serving size is 3-4 grape leaves per person.
Nutritional information:
Calories per serving: 150
Total fat: 9g
Saturated fat: 1g
Cholesterol: 0mg
Sodium: 210mg
Total carbohydrates: 16g
Dietary fiber: 2g
Sugars: 2g
Protein: 3g
Substitutions for ingredients:
- Instead of cooked rice, you can use quinoa or bulgur.
- Instead of pistachios, you can use almonds or walnuts.
- Instead of pomegranate seeds, you can use dried cranberries or raisins.
- Instead of fresh parsley and mint, you can use dried herbs.
Variations:
- You can add ground beef or lamb to the filling for a meat version.
- You can add feta cheese to the filling for a cheesy version.
- You can use different herbs and spices to change the flavor profile.
Tips and tricks:
- Make sure to rinse the grape leaves well to remove any brine or salt.
- If the grape leaves are too tough, you can blanch them in boiling water for a few seconds before rolling.
- Don't overfill the grape leaves, or they will burst while cooking.
- You can serve the grape leaves hot or cold.
Storage instructions:
- Store leftover grape leaves in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the grape leaves in a baking dish and cover with foil.
- Bake in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
- Arrange the grape leaves on a platter and garnish with fresh herbs and pomegranate seeds.
- Serve with a side of tzatziki sauce or hummus.
Garnishes:
- Fresh herbs (parsley, mint, dill)
- Pomegranate seeds
- Lemon wedges
Pairings:
- Greek salad
- Roasted vegetables
- Grilled chicken or fish
Suggested side dishes:
- Tzatziki sauce
- Hummus
- Baba ganoush
Troubleshooting advice:
- If the grape leaves are too dry, add more water to the baking dish before baking.
- If the grape leaves are too sour, rinse them in cold water before rolling.
Food safety advice:
- Make sure to cook the grape leaves thoroughly to avoid foodborne illness.
- Store leftovers in the refrigerator and discard any that have been sitting at room temperature for more than 2 hours.
Food history:
- Grape leaves stuffed with rice and herbs is a traditional dish in many Mediterranean and Middle Eastern countries.
- The dish is known as dolma in Turkish, dolmades in Greek, and warak enab in Arabic.
Flavor profiles:
- The grape leaves are tangy and slightly bitter, while the filling is savory and nutty with a hint of sweetness from the pomegranate seeds.
Serving suggestions:
- Serve the grape leaves as an appetizer or a main dish.
- Pair with a glass of red wine or a cold beer.
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Region: Middle Eastern