Dolmades (Stuffed Grape Leaves)


makes approximately 60 leaves

Part I

  1. Cook onions and garlic, in a large saucepan, in 3 Tablespoons oil till soft.
  2. Add uncooked rice and cook for around 2 minutes on low heat.
  3. Add 1 1/2 cups stock and 1/2 cup wine. Add currants and simmer, covered, 10 minutes, stirring occasionally.
  4. Add 1 cup more of the stock. Simmer 5 minutes.
  5. Add remaining stock and simmer for 5 minutes or until the rice is done.
  6. Reduce heat to low, add cinnamon and nutmeg (and turmeric if desired), and cook one minute.
  7. Cool. Fluff with fork.
  8. Add pinenuts, parsley, salt, and pepper.

Part II

  1. 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.)
  2. 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.
  3. Place a heat-proof 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.
  4. 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.
RedFeather, by

Girasole is a New England yogini whose recent feats of bravery include attempting to teach grammar to college freshmen.

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