Weinblätter mit Füllung

Ingredients

• 3 tbsp pine nuts (roasted without oil)
• 2 shallots (finely chopped)
• 1 tbsp Sesame oil
• 75 g whole grain rice
• 125 ml water
• 60 ml white wine
• 2 tbsp raisins
• 4 stalks coriander (finely chopped)
• 0.5 tsp cinnamon
• 24 grape leaves from a brine (Greek/Turkish grocery)
• 1 lemon (juice)

Instructions

1. 1.

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

2. 2.

   Rinse grape leaves under cold water and pat dry; lay two leaves over each other, using only one leaf if they are very large.

3. 3.

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

4. 4.

   Put the rolled leaves in a saucepan, drizzle with lemon juice, cover with water, and simmer covered for 30 minutes. Then cook uncovered for another 10-15 minutes until almost all liquid has evaporated.

5. 5.

   Let the grape leaves cool in the remaining cooking broth. Serve arranged in a bowl, garnished with lemon slices and coriander.