Olive Oil Dishes
Stuffed Grape Leaves in Olive Oil
Thin grape leaves rolled around a rice filling of onion, pine nuts, currants and spices.
- Prep + Cook
- 1 hr 30 min
- Servings
- Serves 6
- Difficulty
- Hard
- Cuisine
- Aegean
Ingredients
- 40-50 brined grape leaves
- 2 cups rice
- 3 onions (finely chopped)
- 2 tbsp pine nuts
- 2 tbsp currants
- 1 bunch parsley and mint
- 1 tsp cinnamon, allspice, black pepper
- 1 cup Pure Verda extra virgin olive oil
- 1 lemon, salt
Preparation
- 1
Sauté the onion in olive oil until softened; add the pine nuts and toast.
- 2
Add the washed rice and stir for a few minutes.
- 3
Add the currants, spices, salt and a little water; let the rice absorb it.
- 4
Stir in the chopped parsley and mint and let the filling cool.
- 5
Blanch the leaves and roll them thinly around the filling.
- 6
Arrange in a pot, drizzle with lemon and olive oil; weigh down with a plate.
- 7
Add hot water and cook over low heat for 45-50 minutes; let cool.
Tips
- Rest overnight in the fridge and serve with lemon.
Try this recipe with Pure Verda
Our extra virgin olive oil adds a true Aegean touch to your recipes.
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