Vine leaves stuffed with brown rice and sul­tanas

Friday - - Good Food -

Prep time 30 mins Cook­ing time 1 hour Serves 4

250g brown rice 200g pre­served grape leaves 3 tbsp plus 1/2 cup olive oil 2 onions, finely chopped 1 tomato, diced 1 tbsp tomato paste 50g small golden sul­tanas 3 cups hot wa­ter 2 tbsp dried mint 1/4 tsp black pep­per 1/4 tsp cin­na­mon pow­der 1/2 tsp all­spice 1 1/2 tsp salt 1/2 tsp su­gar 1/2 lemon, sliced plus ex­tra to gar­nish salad leaves, to gar­nish pome­gran­ate pearls, to gar­nish

1 Wash and then soak the rice in warm wa­ter for 30 min­utes.

2 Re­move the leaves from the brine and care­fully re­move the main hard stalk from each. Re­serve the stalk.

3 Heat 3 tbsp olive oil in a pan and sauté the onions un­til pink in colour. Drain the rice and add it to the pan. Stir for a cou­ple of min­utes.

4 Add the tomato, tomato paste and sul­tanas. Stir well then add 1 cup of hot wa­ter. Stir and let the mix­ture cook over a low heat un­til all the wa­ter evap­o­rates and the rice is al dente.

5 Take the pan off the heat and while it is still hot, add 1/2 cup olive oil, dried mint, black pep­per, cin­na­mon, all­spice, salt and su­gar. Mix well to en­sure the rice is well coated with the oil.

6 To stuff the vine leaves, place a leaf on a flat sur­face, en­sur­ing the broad side is near you. Care­fully place 1/2 tbsp of the rice on the broad side. Fold over the edge close to you, as well as the long sides, and then con­tinue to roll un­til you reach the other end to cre­ate a sausage shape. (Do not roll them too tightly.)

7 Place the re­served stalks from the grape leaves at the bot­tom of a heavy-bot­tomed pan to pre­vent the stuffed vine leaves burn­ing.

8 Place the rolls in a sin­gle layer in the bed of stalks. En­sure there is not much space be­tween the rolls. Put lemon slices on top and then place a small plate upside down over the rolls. Pour over the re­main­ing hot wa­ter.

9 Cover the pan and let it sim­mer for 40 min­utes or un­til the wa­ter is ab­sorbed. Let it cool.

10 Care­fully re­move the rolls from the pan and serve with ex­tra lemon slices. Gar­nish with mi­cro herbs and pome­gran­ate pearls.

Newspapers in English

Newspapers from UAE

© PressReader. All rights reserved.