Dolmades (Stuffed Grape leaves)
- 1 16-oz. jar of California grape leaves (generally less torn-up than the Greek ones — or find an
- unsprayed grape vine and either blanch your own or pickle them in brine)
- 1/2 cup plus 3 Tablespoons olive oil
- 1/2-cup dry white wine
- 1 med. onion, minced
- 2/3 cup currants
- 2 cloves garlic
- 1 tsp. turmeric (optional)
- 1 1/2 cups converted rice
- 1 tsp. cinnamon
- 3 cups vegetable stock
- 1/2 tsp. nutmeg
- 1/2 cup lightly toasted pine nuts
- salt and pepper, to taste
- 1 cup minced parsley (or mint, cilantro, or dill, or some combination)
- 1/2 cup lemon juice (usually 2-3 lemons)
- Mint and lemon slices (optional garnish)
- Part I
Cook onions and garlic, in a large saucepan, in 3 Tablespoons oil till soft.
Add uncooked rice and cook for around 2 minutes on low heat.
Add 1 1/2 cups stock and 1/2 cup wine. Add currants and simmer, covered, 10 minutes, stirring occasionally.
Add 1 cup more of the stock. Simmer 5 minutes.
Add remaining stock and simmer for 5 minutes or until the rice is done.
Reduce heat to low, add cinnamon and nutmeg (and turmeric if desired), and cook one minute.
- Cool. Fluff with fork.
Add pine nuts, parsley, salt, and pepper.
- Part II
- Rinse grape leaves carefully and pat dry. (They tear easily.) Put one Tablespoon filling in each leaf,
- rough side inward. Roll tightly, tucking sides in, to about one inch long. (They look more or less like
short cigars.) Line the bottom of a 4-quart pot with any torn leaves to prevent burning. Pack the stuffed leaves in tightly in concentric circles, then in layers of concentric circles. Add the 1/2 cup lemon juice, 1/2 cup water, and 1/2 cup olive oil.
Place a heatproof plate on top — one that fits inside and will press the grape leaves down. Place one or more heavy cans on top. Simmer over medium heat for 40 minutes.
- Allow to cool completely before removing plate or cans. Arrange on a platter, garnish with lemon
- slices and mint, and serve at room temperature or slightly chilled. Include the amazing green oil that
will be left in the pot. Some serve these with a yogurt sauce, but it's not necessary.
- Makes approximately 60 leaves