Stuffed Grape Leaves

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
• 0.5 bunch Parsley
• 0.5 bunch dill
• 2 sprigs Mint
• juice of one lemon
• 1 untreated lemon
• Salt
• Pepper
• 1 tsp piment powder
• fresh grape leaves (for garnish)

Instructions

1. 1.

   Carefully separate the grape leaves and parboil them in salted water for 8 minutes. Remove, drain, and lay on a towel. Peel and grate the onions into a bowl. Heat 3 tbsp olive oil and briefly sauté the pine nuts and raisins.

2. 2.

   Wash and drain the rice, then add it to the onions. Mix well and steam over medium heat until translucent. Add 0.75 l water, salt, pepper, and piment; simmer gently for 15 minutes while stirring. Wash the herbs, finely chop, and fold into the rice mixture.

3. 3.

   Lay grape leaves on a work surface and trim stems. Place 1 tsp of rice filling on the wide side of each leaf. Fold over the wide edge, then fold the sides slightly over the filling, and roll toward the tip. Arrange rolls seam‑side down in a wide‑bottom pot.

4. 4.

   Pour lemon juice and 2 tbsp oil over the rolls. Press them with an inverted plate and pour enough hot water to cover. Simmer on low heat for 1 hour, then let cool in the pot. Serve on fresh grape leaves and garnish with lemon slices.