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 mint
- 1/2 cup of chopped fresh dill
- 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 with lid
- Mixing bowl
- Colander
Step-by-Step Instructions:
1. Rinse the grape leaves with cold water and drain them in a colander.
2. In a mixing bowl, combine the uncooked rice, chopped parsley, mint, dill, onion, olive oil, lemon juice, salt, and black pepper. Mix well.
3. Take a 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 the sides towards the center, and roll the leaf up tightly.
6. Repeat the process with the remaining grape leaves and filling.
7. Place the stuffed grape leaves in a large pot, seam side down, and tightly pack them together.
8. Pour 2 cups of water over the grape leaves and cover the pot with a lid.
9. Bring the water to a boil over high heat, then reduce the heat to low and simmer the grape leaves for 45 minutes.
10. Remove the pot from the heat and let the grape leaves cool down in the pot.
11. Once cooled, transfer the grape leaves to a serving platter and serve.
Time:
Preparation time: 30 minutes
Cooking time: 45 minutes
Temperature:
Simmer on low heat
Serving size:
This recipe makes about 60 stuffed grape leaves, serving size is 3-4 per person.
Nutritional information:
Calories: 60
Fat: 2g
Carbohydrates: 10g
Protein: 1g
Sodium: 120mg
Sugar: 0g
Fiber: 1g
Substitutions for ingredients:
- You can use brown rice instead of white rice.
- You can use dried herbs instead of fresh herbs, but reduce the amount by half.
- You can use vegetable broth instead of water for more flavor.
Variations:
- You can add ground beef or lamb to the rice mixture for a meaty version.
- You can add pine nuts or raisins to the rice mixture for a sweeter version.
- You can add tomato paste or diced tomatoes to the water for a tomato-based sauce.
Tips and Tricks:
- Make sure to rinse the grape leaves well to remove any brine or salt.
- Use a small spoon or your fingers to stuff the grape leaves tightly.
- 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:
Reheat the stuffed grape leaves in the microwave or in a steamer for a few minutes until heated through.
Presentation Ideas and Garnishes:
- Serve the stuffed grape leaves on a platter with lemon wedges and fresh herbs.
- Drizzle some olive oil over the stuffed grape leaves before serving.
- Sprinkle some paprika or sumac over the stuffed grape leaves for color and flavor.
Pairings and Suggested Side Dishes:
- Serve the stuffed grape leaves with tzatziki sauce, hummus, or baba ganoush.
- Serve the stuffed grape leaves with a Greek salad or tabbouleh salad.
Troubleshooting Advice:
- If the grape leaves are too tough, you can blanch them in boiling water for a few seconds before stuffing them.
- If the rice is not cooked through, add more water and simmer for a few more minutes.
Food Safety Advice:
- Make sure to wash your hands and all utensils before handling the food.
- Store the leftover stuffed grape leaves in the refrigerator and reheat them thoroughly before eating.
Food History and Flavor Profiles:
Stuffed grape leaves, also known as dolmades, are a popular dish in the Mediterranean and Middle Eastern cuisine. The dish is believed to have originated in ancient Persia and spread throughout the region. The flavor profile of the dish is tangy, savory, and herbaceous.
Serving Suggestions:
Serve the stuffed grape leaves as an appetizer or a side dish for a Mediterranean-themed meal.
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Region: Middle Eastern