Vine leaves Recipe
Vine leaves Recipe
INGREDIENTS
- ½ bunch of chopped flat leaf parsley.
- ¼ bunch of chopped mint.
- 1 chopped onion.
- 2 vine ripened chopped tomatoes.
- 1 long green seeded chopped chili.
- 1 teaspoon of currants.
- 1 teaspoon of roasted pine nuts.
- ½ teaspoon of ground all spice.
- 2 teaspoons of olive oil.
- 2 Juiced lemons.
- 100gm (1/2 cup) white long-grain rice.
- 200gm preserved vine leaves.
- Extra virgin olive oil.
Directions
- To make the filling, combine all the ingredients except vine leaves in a large bowl, season with salt and pepper.
- Place a vine leaf, smooth side down, on a work surface and place 2 teaspoons filling in the
- center along the base of the leaf. Fold in both sides, then roll up tightly to enclose the filling. Repeat with remaining leaves and stuffing.
- Tightly pack stuffed vine leaves in a deep, 28cm-wide frying pan.
- Strain reserved liquid over pan, then weigh down stuffed leaves with a large plate, this will help to prevent the leaves from unravelling and keep their shape. Pour enough water around plate to just cover vine leaves, them cook over low heat for 40 minutes or until rice is tender, cool.
- Serve drizzled with oil and pan juices.
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