Arabian Stuffed Grape Leaves
Especially in summer, a delight: Try the Arabian stuffed grape leaves from Spoonsparrow!
Ingredients
- 300 g pickled grape leaves
- 200 g long-grain rice
- 200 g onions
- 5 tbsp olive oil
- 4 tbsp pine nuts
- 4 tbsp raisins
- Salt
- Pepper
- 0.5 bunch Parsley
- 0.5 bunch dill
- 1 tsp dried mint
- juice of one lemon
- fresh grape leaves (for garnish)
Instructions
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1.
Bring water to a boil in a large pot, gently separate the grape leaves and parboil for about 8 minutes. Remove with a slotted spoon and drain.
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2.
Heat 3 tbsp oil in a pan, briefly sauté pine nuts and raisins, then stir in rice and grated onions and cook until translucent over medium heat. Add 750 ml water, salt, and pepper, cover and simmer for about 15 minutes until almost cooked. Rinse herbs, shake dry, finely chop, and mix into the rice. Lay grape leaves on a work surface, trim stems, and place 1 tsp of rice on the wide side of each leaf. Fold the wide side over the filling, then fold the right and left sides over the filling.
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3.
Roll the bundles toward the tip. Place them seam-side down in a wide-bottomed pot, pour lemon juice and 2 tbsp oil over them. Press with an inverted plate and pour enough hot water to cover. Simmer on low heat for about 1 hour, then let cool in the pot for another hour. Arrange the stuffed grape leaves on fresh leaves and garnish with lemon slices.
