Olive Oil Stuffed Grape Leaves with Pine Nuts, Currants and Herbs

What you need

• 250 g (8 oz jar) brined grape leaves, about 50 leaves
• 200 g (1 cup) short-grain rice
• 3 medium onions, finely chopped
• 120 ml (1/2 cup) olive oil
• 2 tbsp pine nuts
• 2 tbsp dried currants
• 1 tbsp tomato paste
• 1 ripe tomato, grated, skin discarded
• 1 tsp ground allspice
• 1/2 tsp ground cinnamon
• 2 tsp dried mint
• 1 tsp sugar
• 1/2 bunch fresh dill, finely chopped
• 1/2 bunch fresh parsley, finely chopped
• 2 lemons, 1 juiced, 1 cut into wedges for serving
• 2 tsp salt
• 1/2 tsp black pepper, freshly ground

Method

Restated from the original video

1. 1

   Rinse the rice in cold water until it runs nearly clear, then drain well.

2. 2

   Warm 60 ml (1/4 cup) of the olive oil in a wide pan over medium heat. Cook the onions for 8-10 min, until soft and lightly golden.

3. 3

   Add the pine nuts and stir for 2 min, until they pick up a little color.

4. 4

   Stir in the rice and tomato paste and cook for 2 min. Add the currants, allspice, cinnamon, mint, sugar, 1 1/2 tsp of the salt, the pepper, the tomato and 150 ml (2/3 cup) hot water.

5. 5

   Cover and cook over low heat for 8-10 min, until the water is absorbed and the rice is only half cooked. Let the filling cool, then fold in the dill and parsley.

6. 6

   Soak the grape leaves in hot water for 5 min to wash off the brine, drain, and snip off any hard stems. Spread 3-4 torn or damaged leaves over the bottom of a wide, heavy pot.

7. 7

   Lay a leaf shiny side down with the stem end toward you. Put 1 heaped tsp of filling near the stem, fold the sides over it, then roll up tightly into a small cigar. Use less filling for small leaves, since the rice swells.

8. 8

   Pack the rolls seam side down in tight circles over the leaf-lined base, then in a second layer if needed.

9. 9

   Drizzle over the remaining olive oil and the juice of one lemon, and sprinkle with the remaining 1/2 tsp salt. Pour in enough hot water to come just below the top layer, about 300 ml (1 1/4 cups).

10. 10

    Set a small heatproof plate upside down on the rolls to hold them in place. Cover the pot and cook over the lowest heat for 40-45 min, until the rice is fully tender and the leaves are soft. Cut one open to check.

11. 11

    Leave the rolls to cool in the pot, then serve at room temperature with lemon wedges.

Imported from giverecipe.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.