Stuffed Vine Leaves (Armenia)

mezze - Stuffed Vine Leaves

Stuffed Vine Leaves (Armenia)
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Serves: 6 dozen
Ingredients
  • Approx 80 fresh or preserved grape vine leaves
  • 1 lemon, thinly sliced
  • 60 ml olive oil
  • 2 large onions finely chopped
  • 4 fl/oz olive oil
  • 225g short grain rice
  • 60g pine nuts
  • 60g currants, sultanas or dried cherries
  • 1 tsp ground allspice
  • 2 tbsp finely chopped dill
  • Salt and pepper
Instructions
  1. Fry the onions in the olive oil gently until translucent, add the rice and stir over heat for 5 mins. Add pine nuts, currants, allspice, dill, salt and pepper. Cover and cook gently for a further 5 mins. Remove and set aside to cool.
  2. Blanch the vine leaves by immersing them in boiling water a few at a time, for 3 mins. Remove to a bowl of cold water, then drain well and dry on a tea towel. Repeat until they’re all done.
  3. Spread a vine leaf on a work surface, shiny side down and place a heaped teaspoonful of the rice filling towards the stem end. Roll over once, fold in the sides and roll into a neat package. Repeat for all the vine leaves.
  4. Place 4 unstuffed vine leaves flat on the base of a heavy pan and pack the roles folded side down in closely packed rows. As each row is completed, place 3 lemon slices on the top before beginning the next row.
  5. When all the rolls are in the pan, top with more lemon slices and cover with remaining vine leaves. Pour 500 ml water and 60 ml olive oil over the rolls and cover with an inverted plate to keep the rolls in shape during cooking.
  6. Bring to a slow simmer, reduce heat, cover pan and simmer gently for 50 mins. Turn off heat and leave to cool.
  7. Carefully remove rolls, discarding lemon slices. Arrange on a serving plate and serve chilled or at room temp.