by Cordelia
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Cordelia's Notes:
50 Grape Leaves (about a small jar of grape leaves) Ask a question about this ingredient
1 cup of long grain rice Ask a question about this ingredient
1/3 cup of toasted pine nuts Ask a question about this ingredient
1/3 cup of raisins (you can mix or substitute with diced dried apricots) Ask a question about this ingredient
1 medium onion diced Ask a question about this ingredient
1 grated tomato Ask a question about this ingredient
2-3 table spoons of chopped mixed hers - parsley, dill and mint Ask a question about this ingredient
5 tablespoons of olive oil Ask a question about this ingredient
Juice from 2 lemons Ask a question about this ingredient
2 cups of good thick Greek yogurt Ask a question about this ingredient
2-3 tablespoons of lemon juice Ask a question about this ingredient
1-2 minced garlic cloves Ask a question about this ingredient
2 tablespoons of mixed chopped herbs (dill and mint) Ask a question about this ingredient
2 tablespoons of good tangy olive oil Ask a question about this ingredient
Salt and pepper Ask a question about this ingredient
1 teaspoon of Sumac (optional) Ask a question about this ingredient
Sauté the onion in 2 tablespoons of olive oil and a bit of salt for 10 minutes.
Ask a question about this stepAdd the rice, salt and pepper and a cup of water. Bring to a boil and then cover and cook on low hit until all the liquid is absorbed, about 10 minutes or so.
Ask a question about this stepTake of the hit, put in a bowl and let it cool down. When cooled add the pine nuts, raisins, 3 tablespoons of lemon juice, herbs and grated tomato. Mix well.
Ask a question about this stepStuff the leaves: Flatten a leaf on a board, inner side (stem side, it is the less shiny side) up. put 2 teaspoons (or so, depends on the size of the leaf) in the middle-bottom of the leaf. Take the bottom part of the leaf and wrap on top of the rice mixture. Then tuck-in the sides and keep rolling tightly to the top end part of the leaf until you get a small tightly wrapped log.
Ask a question about this stepArrange the leaves tightly around a medium pan. You can create more than one layer, once you filled one. It is better to put some leftover leaves on the bottom and between layers, but you can do without.
Ask a question about this stepAdd the rest of the lemon juice and oil. Add hot water to cover the layers of the stuffed leaves. Put on top a plate to keep the leaves submerged in the liquid.
Ask a question about this stepBring to a gentle boil and then lower the heat and simmer for about 30 minutes covered. Let it cool in the pot. Drain the leftovers liquids if any by holding the plate to the leave will stay in place.
Ask a question about this stepServe warmish, room temperature or cold (I like warmish). Serve with yogurt sauce - mix yogurt with 2-3 tablespoons of lemon juice, mixed herbs, minced cloves of garlic, olive oil and salt and pepper. You can add a tablespoon for Sumac for a bit of color and sourness. Is the sauce is a bit too thick for you add a bit of milk or water.
Ask a question about this stepGreat also the next few days if kept in the fridge. So it is also a great make ahead.
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Stephanie is the Head Recipe Tester of Food52.
