Stuffed Grape Leaves in Olive Oil

A vegan Turkish meze: grape leaves rolled around rice with currants, mint and warm spices, gently cooked in olive oil and lemon juice. Served cold.

Ingredients

• 250 g brined grape leaves
• 300 g white rice (short grain)
• 600 g hot water
• 120 g (about 9 tbsp) olive oil
• 400 g (3 medium) onions
• 30 g (2 tbsp) raisins (currants)
• 15 g (1 tbsp) sugar
• 4 g (2 tbsp) dried mint
• 2 g (1 tsp) cinnamon
• 2 g (1 tsp) allspice
• 40 g (3 tbsp) lemon juice
• 20 g parsley
• 12 g (2 tsp) salt

Instructions

1. 1

   Rinse the grape leaves several times to remove the brine, trim the stems and leave to drain.

2. 2

   Heat half of the olive oil in a wide pot and cook the finely chopped onions over medium heat for 8-10 minutes until soft and lightly golden.

3. 3

   Add the rinsed, drained rice and stir for 3 minutes. Add the raisins, sugar, dried mint, cinnamon, allspice, salt and 200 g of the hot water; cover and cook over low heat for 8-10 minutes until the water is absorbed. Remove from the heat, stir in the chopped parsley and let cool slightly.

4. 4

   Place 1 teaspoon of filling on the matte side of each leaf, fold in the sides and roll up tightly into finger-thin rolls.

5. 5

   Line the bottom of the pot with torn leaves and pack the rolls in tightly, seam side down.

6. 6

   Pour over the remaining olive oil, the lemon juice and the remaining 400 g hot water, and weigh the rolls down with an upside-down plate.

7. 7

   Cover and cook over low heat for 40-45 minutes, until the leaves are tender and the liquid is absorbed. Let cool in the pot and serve cold.

Nutrition

Per serving