Armenian Vegetarian Stuffed Grape Leaves

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Armenian Vegetarian Stuffed Grape Leaves

 

2 large onions, finely chopped

1/2 cup olive oil

1 cup short grain rice

1/4 cup pine nuts

1/4 cup currants

1 tsp. allspice

2 tbsps. finely chopped dill

salt and fresh ground pepper

80 fresh or preserved grape vine leaves

water

1 lemon, sliced thinly

1/4 cup olive oil

lemons wedges and yoghurt for garnish

 

Saute onions in oil until transparent, add rice and stir for 5 minutes. Add pine

nuts, currants, allspice, dill, salt, pepper. Cover and cook low for 5 minutes.

Remove from heat and set aside.

Line bottom of a large heavy pan with 4 leaves and pack rolls rightly, seam side

down, in rows. As each layer is finished, place three or 4 thin slices of lemon

on it. When all rolls are in the pan, top with a few more lemon slices and cover

with remaining leaves. Pour over 2 cups water and olive oil, add a heavy plate

turned upside down over the rolls to keep them in place while cooking. Bring to

a boil, cover, reduce heat to lower and simmer for 50 minutes. Remove from heat

and leave until cool. Place rolls on platter, discard lemon. Serve at room

temperature (or chill). Garnish with lemon wedges and serve with yoghurt.

Makes 70.

 

 

 

 

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