Ingredients with Measurements:
- 1 jar of grape leaves (about 60 leaves)
- 1 cup of uncooked 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 onion
- 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
- Small saucepan
Step-by-step instructions:
1. Rinse the grape leaves under cold water and let them soak in a bowl of warm water for about 10 minutes.
2. In a mixing bowl, combine the uncooked rice, chopped parsley, dill, mint, onion, olive oil, lemon juice, salt, and black pepper.
3. Drain the grape leaves and pat them dry with a paper towel.
4. Place a grape leaf on a flat surface with the shiny side down and the stem facing you.
5. Place a tablespoon of the rice mixture in the center of the leaf.
6. Fold the bottom of the leaf over the filling, then fold the sides in towards the center, and roll the leaf up tightly.
7. Repeat with the remaining grape leaves and rice mixture.
8. Place the stuffed grape leaves in a large pot, seam side down, and pour 2 cups of water over them.
9. Cover the pot and bring the water to a boil over high heat.
10. Reduce the heat to low and let the grape leaves simmer for about 45 minutes, or until the rice is fully cooked.
11. Remove the pot from the heat and let the grape leaves cool for a few minutes.
12. Transfer the grape leaves to a serving platter and serve warm or at room temperature.
Time:
Preparation time: 30 minutes
Cooking time: 45 minutes
Temperature:
Simmer on low heat
Serving size:
Makes about 60 stuffed grape leaves
Nutritional information:
Calories: 30
Fat: 1g
Carbohydrates: 5g
Protein: 1g
Sodium: 90mg
Fiber: 0g
Sugar: 0g
Substitutions for ingredients:
- You can use brown rice instead of white rice.
- You can use scallions instead of onions.
- You can use lime juice instead of lemon juice.
Variations:
- You can add ground lamb or beef to the rice mixture for a meaty version.
- You can add pine nuts or raisins to the rice mixture for a sweeter version.
Tips and tricks:
- Make sure to rinse the grape leaves well to remove any brine flavor.
- If the grape leaves are too large, you can cut them in half before stuffing them.
- You can freeze the stuffed grape leaves for up to 3 months.
Storage instructions:
Store the leftover stuffed grape leaves in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the stuffed grape leaves, place them in a microwave-safe dish and microwave on high for 1-2 minutes, or until heated through.
Presentation ideas:
Arrange the stuffed grape leaves on a platter and garnish with lemon wedges and fresh herbs.
Garnishes:
- Lemon wedges
- Fresh herbs (parsley, dill, mint)
Pairings:
- Tzatziki sauce
- Hummus
- Greek salad
Suggested side dishes:
- Roasted vegetables
- Couscous
- Pita bread
Troubleshooting advice:
- If the rice is not fully cooked after 45 minutes, add more water and continue cooking until the rice is tender.
Food safety advice:
- Make sure to wash your hands and all utensils before handling the ingredients.
- Store the leftover stuffed grape leaves in the refrigerator and discard any leftovers that have been sitting at room temperature for more than 2 hours.
Food history:
Stuffed grape leaves, also known as dolmades, are a popular dish in many Mediterranean and Middle Eastern countries. They are believed to have originated in ancient Persia and were later adopted by the Greeks and Romans.
Flavor profiles:
The stuffed grape leaves are tangy, savory, and slightly herbaceous.
Serving suggestions:
Serve the stuffed grape leaves as an appetizer or a side dish.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Greek
Taste: Savory, Tangy, Herbal, Aromatic, Tart, tangy, herbaceous, zesty, flavorful, aromatic