Yalantzi Dolmathes

Recipe Ingredients

6 tablespoons	90ml	Olive oil
1 cup	62g / 2.2oz	Onion - finely chopped
1/3 cup	53g / 1.9oz	Long grain rice
3/4 cup	177ml	Water
1/2 teaspoon	2.5ml	Salt
		Black pepper - freshly ground
2 tablespoons	30ml	Pine nuts
2 tablespoons	30ml	Dried currants
40		Grape leaves - preserved
2 tablespoons	30ml	Cold water
		Lemon wedges

Recipe Instructions

In a heavy 10" to 12" skillet, heat 3 tablespoons of the olive oil over a moderate heat until a light haze forms above it. Add the onions and cook for 5 minutes, stirring frequently, until they are soft and transparent but not brown. Add the rice and stir constantly for 2 to 3 minutes, or until the grains are coated with oil. Do not let them brown.

Pour in the water, add the salt and a few grindings of pepper and bring to a boil over high heat. Reduce the heat to low, cover tightly, and simmer for about 15 minutes, or until the rice is tender and has absorbed all the liquid. In a small skillet, heat 1 tablespoon of the remaining olive oil and in it cook the pine nuts until they are a delicate brown. Add them to the rice, then stir in the currants.

In a large pot, bring 2 quarts of water to a boil over high heat. Drop in the grape leaves and immediately turn off the heat. Let the leaves soak for 1 minute, then drain them in a sieve and plunge them into a bowl or pan of cold water to cool them quickly. Gently separate the leaves and spread them, dull sides up, on paper towels to drain. Layer the bottom of a heavy 2 to 3 quart casserole with 10 of the leaves.

Stuff each of the remaining 30 leaves with about 1 tablespoon of the rice mixture. Stack the stuffed leaves, side by side and seam sides down, in layers in the casserole and sprinkle them with the remaining 2 tablespoons of oil and the cold water.

Place the casserole over high heat for 3 minutes, reduce the heat to low and simmer, tightly covered, for 50 minutes. Then uncover and cool to room temperature.

To serve, arrange the stuffed grape leaves attractively on a platter or individual plates and garnish with lemon wedges.

Source:
Susan Feniger and Mary Sue Milliken

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