In Greek homes, grape leaves with rice are served cold, usually as a first course or as part of an appetizer menu.
Ideally, grape leaves should melt in one's mouth as they are being eaten. If they don't, that means they were too tough prior to cooking. One solution for softening them is to cook them in boiling water for about 20 to 30 minutes before stuffing them. If you like making stuffed grape leaves and don't have the fresh ones at hand, experiment with different store bought brands until you find the one that works for you. Happy cooking!
Salt and pepper to taste
2 cups vegetable broth
1 cup long grain rice
Juice of 2 lemons
2 tablespoons finely chopped fresh parsley
3 tablespoons dill, chopped
2-3 tablespoons currants
1 cup pine nuts
- Carefully separate the grape leaves. To remove excess salt, place them in a large bowl and pour boiling water over them to cover. Let the leaves soak for about two hours and change the water a few times. Drain and rinse one last time. Cut off the stems and allow the leaves to dry.
- In a large saucepan, heat 1/2 cup of the olive oil, add the onions, garlic, salt and pepper, and cook over medium heat for about ten minutes or until the onions are translucent.
- Add 1 cup of the broth and stir in the rice and green onions. Cover, reduce the heat to low and cook the rice until the broth is absorbed, about 10 minutes or so. The rice will not cook all the way but will finish cooking inside the grape leaves. By following this method the end product will not have a mushy filling. Additionally, as the rice finishes cooking inside the grape leaf it expands, thus creating a firmer and well filled little bundle.
- Transfer the rice to a large bowl and mix in the juice of one lemon, parsley, dill, mint, currants, pine nuts, and salt and pepper to taste. Don't use too much salt because the grape leaves are already salty.
- Place one leaf on a flat surface, vein side up, shiny side down. Place a rounded teaspoon of filling in the centre of the leaf, near the stem edge. Fold the stem end over the filling, then fold both sides toward the middle, and then roll the leaf with the stuffing to form a nice bundle. You should now have a stuffed grape leaf. Repeat with the remaining leaves and filling.
- Line the bottom of a heavy saucepan with leftover or torn grape leaves. You can also add any stems that are left over from the herbs used in the recipe. Arrange the bundles seam side down, packing them close together. Layer more bundles on top, keeping the same layering pattern so that the cooking liquid is able to surround them all.
- Combine the remaining 1/2 cup olive oil, the rest of the broth and the lemon juice. Pour over the stuffed grape leaves. The liquid should just about cover them. Have a cup of water handy to use if more liquid is needed before the cooking time is up. You don't want your bundles to dry up, but you also don't want them swimming in liquid.
- To keep the bundles from floating around in the liquid place a heatproof plate on top of them to weigh them down.
- Cover the pan and simmer over low heat for about one hour, or until the leaves are tender and most of the liquid is absorbed.
- Allow the leaves to cool until they can be handled. Remove them to a container and allow them to chill. In other words, don't let them sit in liquid because the stuffing will become mushy. Grape leaves stuffed with rice are served cold.