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Stuffed vine leaves
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Prep Time:
45 minutes
Cook Time:
40 minutes
Total Time:
85 minutes
Discover the essence of mezze with these delectable stuffed vine leaves - a culinary delight embodying the art of grazing.
Ingredients:
  • 1/2 bunch flat-leaf parsley, finely chopped
  • 1/4 bunch mint, finely chopped
  • 1 onion, finely chopped
  • 2 vine-ripened tomatoes, finely chopped
  • 1 long green chilli, seeded, finely chopped
  • 20.00 ml currants
  • 20.00 ml pine nuts, roasted
  • 1/2 tsp ground allspice
  • 36.40 gm olive oil
  • 2 lemons, juiced
  • 100g (1/2 cup) white long-grain rice
  • 200g preserved vine leaves, (see note) rinsed, stalks discarded
  • Extra virgin olive oil, to serve
Instructions:
  • In a large bowl, mix together all ingredients except for the vine leaves. Season generously with salt and pepper.
  • Lay a vine leaf flat on your work surface, smooth side facing down. Spoon 2 teaspoons of filling in the center at the base of the leaf. Fold in the sides, then tightly roll up to seal the filling inside. Repeat with the rest of the leaves and filling – you should end up with 40 in total. Remember to set aside the leftover liquid from the filling in a bowl for later use.
  • Place the stuffed vine leaves snugly in a deep, 28cm-wide frying pan. Pour the reserved liquid over the pan and press down the stuffed leaves with a large plate to preserve their shape. Add water around the plate until the vine leaves are just covered. Simmer over low heat for 40 minutes or until the rice is tender. Let it cool before serving.
  • Drizzle with oil and pan juices before serving.

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