Ingredients with Measurements:
- 1 jar of grape leaves (about 60 leaves)
- 1 cup of long-grain white rice
- 1/2 cup of chopped fresh parsley
- 1/2 cup of chopped fresh dill
- 1/2 cup of chopped fresh mint
- 1/2 cup of chopped scallions
- 1/4 cup of olive oil
- 1/4 cup of lemon juice
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 2 cups of water
Special equipment needed:
- Large pot
- Mixing bowl
- Colander
- Cutting board
- Sharp knife
Step-by-step instructions:
1. Rinse the grape leaves under cold water and drain them in a colander.
2. In a mixing bowl, combine the rice, parsley, dill, mint, scallions, olive oil, lemon juice, salt, and black pepper. Mix well.
3. Take a grape leaf and place it shiny side down on a cutting board. Cut off the stem if it's too thick.
4. Place a tablespoon of the rice mixture on the center of the leaf.
5. Fold the bottom of the leaf over the filling, then fold the sides towards the center, and roll it up tightly.
6. Repeat with the remaining grape leaves and filling.
7. Place the stuffed grape leaves in a large pot, seam side down, and pack them tightly.
8. Pour 2 cups of water over the grape leaves.
9. Cover the pot and bring the water to a boil over medium-high heat.
10. Reduce the heat to low and simmer the grape leaves for 30-35 minutes, or until the rice is cooked and the grape leaves are tender.
11. Remove the pot from the heat and let the grape leaves cool down for 10-15 minutes.
12. Serve the grape leaves warm or at room temperature.
Time:
Preparation time: 30 minutes
Cooking time: 35 minutes
5. Temperature:
Simmer over low heat.
Serving size:
This recipe makes about 60 stuffed grape leaves, serving size is 3-4 grape leaves per person.
Nutritional information:
Calories: 70
Fat: 3g
Carbohydrates: 10g
Protein: 1g
Sodium: 150mg
Fiber: 1g
Substitutions for ingredients:
- You can use brown rice instead of white rice.
- You can substitute the herbs with other fresh herbs of your choice.
- You can use vegetable broth instead of water for a richer flavor.
Variations:
- You can add pine nuts or raisins to the rice mixture for extra texture and sweetness.
- You can use ground beef or lamb instead of rice for a meatier version.
- You can add tomato sauce or diced tomatoes to the pot for a saucier version.
Tips and tricks:
- If the grape leaves are too tough, blanch them in boiling water for 2-3 minutes before stuffing them.
- Don't overstuff the grape leaves, or they might burst during cooking.
- You can freeze the stuffed grape leaves for up to 3 months.
Storage instructions:
Store the leftover grape leaves in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the grape leaves in the microwave or in a steamer for a few minutes until warmed through.
Presentation ideas:
Arrange the stuffed grape leaves on a platter and garnish with lemon wedges and fresh herbs.
Garnishes:
Lemon wedges, fresh herbs, olives, feta cheese.
Pairings:
Hummus, tzatziki, pita bread, Greek salad.
Suggested side dishes:
Roasted vegetables, couscous, quinoa, tabbouleh.
Troubleshooting advice:
- If the grape leaves are too sour, add a pinch of sugar to the rice mixture.
- If the grape leaves are too salty, rinse them under cold water before stuffing them.
Food safety advice:
- Make sure the grape leaves are thoroughly rinsed before using them.
- Store the leftover grape leaves in the refrigerator and consume them within 3 days.
Food history:
Stuffed grape leaves, also known as dolmades, are a popular dish in the Mediterranean and Middle Eastern cuisines. They are typically served as appetizers or side dishes and can be filled with various ingredients, such as rice, meat, vegetables, or a combination of them.
Flavor profiles:
The grape leaves provide a slightly sour and tangy flavor, while the rice and herbs add a fresh and aromatic taste. The lemon juice and olive oil enhance the flavors and add a zesty and fruity note.
Serving suggestions:
Serve the stuffed grape leaves as part of a mezze platter or as a side dish for grilled meats or fish.
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Region: Middle Eastern