Turkish Grape Leaves with Rice

Ingredients

• 2 tbsp pine nuts (roasted without oil)
• 2 shallots (finely chopped)
• 1 tbsp Sesame oil
• 50 g rice
• 0.125 l water
• 2 tbsp raisins
• Coriander leaves from 4 stems, finely chopped
• 0.5 tsp cinnamon
• 20 grape leaves (from brine; Turkish store)
• juice of one lemon

Instructions

1. 1.

   Sauté shallots in sesame oil, stir in rice and let it toast slightly, pour in water, bring to a boil, then reduce heat to the lowest setting, cover and simmer for about 30 minutes until the liquid is absorbed. Mix in raisins and pine nuts, then fold in coriander and cinnamon.

2. 2.

   Rinse grape leaves under cold water and pat dry; lay two leaves on top of each other, using only one leaf for very large ones.

3. 3.

   Place a heaping tablespoon of filling at the stem base of each leaf, fold the sides inward, and roll up the leaf tightly.

4. 4.

   Transfer the rolled leaves to a small saucepan, drizzle lemon juice over them, cover with water, and simmer covered for 30 minutes. Then continue cooking uncovered for another 10–15 minutes until almost all liquid has evaporated.

5. 5.

   Let the grape leaves cool in the remaining broth and serve with lemon slices.