I have to say that this is one the best dishes I can make, so far. Thanks to my mom's recipe, I have never failed to make this dish-except the first attempt. First I made these was in Los Angeles- eight years ago. With experience, I have learned these:
1. Thinner leaves are the best.
2. More onion, better results.
3. More olive oil better results.
For some dishes, I would like to see how it is made, this is one of them, so I am glad I have watched my mom so many times. If you have no experience with stuffed grape leaves before, you should be patient! This takes time to make -always! Getting better also takes time and you should definitely know how it is supposed to be tasted!
Every region in my country has different recipes (basic is same, though) and shape. Some like these wrapped really thin, some like rice being just a little bit undercooked, I'm not one of them!
What you'll need:
- Patient
- 1 jar grape leaves (washed and drained - otherwise it might be too salty, cut the stems if there are any)
- 3-4 big yellow onions (finely chopped)
- 1/2 cup olive oil
- 1 cup uncooked rice (washed until the water comes clean)
- 1/2 tablespoon sugar (I usually put little bit more)
- 1/2 teaspoon salt
- 1/2 + 1 Tablespoon cup lemon juice (divided)
- 3/4 cup olive oil (plus 1/2 cup for later)
- 1/4 cup pinenuts
- 1/4 cup black currants (washed and drained)
- 1 tablespoon dried mint
- 1 + 1/4 cup hot water (plus 1 cup for later)
- 1/2 teaspoon ground all spice (optional)
- In a large frying pan, heat 3/4 cup olive oil on medium heat and add onions. Stir them about 5 minutes.
- Add rice and continue to stir 3-4 minutes.
- Add 1 cup + 1/4 cup hot water, stir few times and cook onion+rice combination until no water left on low heat (about 10 minutes). Be careful, do not burn the rice, don't be panicked either and DO NOT open the lid every 2 minutes!!!
- Turn off the heat and put the pan aside, wait till it is cool (about 15 minutes)
- Add pine nuts, currants, sugar, salt, all spice, mint, 1/4 cup + 1 Tablespoon lemon juice and stir nicely.
Now, what you need is a big pot (apprx 5 lbs) as long as it is not too small it's OK. Put 2 or 3 or 4 leaves in the pot. We're going to put the prepared leaves on them, so they will burn slightly but not our precious stuffed leaves! (You can put some stems that you cut off, too, for taste purposes).
- Take a leaf, place it on a flat surface, vein side up! Make sure you cut off the stem.
 |
| Vein part is up! |
 |
| Mixture is closer to stem part |
 |
| Fold sides |
 |
| Both sides folded, carefully roll |
 |
| Art piece is ready |
- Since grape leaves in the U.S are monstrously big, you may put 1.5-2 spoonfuls of rice mixture!
- Put 1.5-2 spoonful rice mixture on the center, near the stem part of the leaf.
- Fold the sides of the leaf toward the mixture, then the stem part over it and carefully roll.
- Continue to do this with the rest of the leaves and then layered the (side by side but not too tight) on the pot. You may have 2-3 layers.
- Lightly mix 1/2 cup olive oil, remaining lemon juice, and 1 cup hot water and pour over the stuffed leaves.
- Place a small plate over leaves (bottom part is up) and cover the lid.
- Cook on low heat for about one hour, if the leaves are too thick, you may add 15 more minutes.
- After they are done, leave them alone :) Let it cool in its own pan and after they are completely cooled, place them on a serving plate and put some lemon slices on it!
- Serve cold or at room temperature. I usually take some out from the refrigerator and wait about 10-15 minutes before I serve!
