There is a great Mediterranean place in NYC that Laurie and I always go to that has delicious stuffed grape leaves with raisins! Finally, I can make them myself.
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Stuffed Grape Leaves
2015-01-16 23:32:53
There is a great Mediterranean place in NYC that Laurie and I always go to that has delicious stuffed grape leaves with raisins! Finally I can make them myself.
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Nutrition Facts
Serving Size
1154g
Amount Per Serving
Calories 4149
Calories from Fat 2714
% Daily Value *
Total Fat 312g
480%
Saturated Fat 37g
187%
Trans Fat 0g
Polyunsaturated Fat 70g
Monounsaturated Fat 184g
Cholesterol 0mg
0%
Sodium 267mg
11%
Total Carbohydrates 332g
111%
Dietary Fiber 25g
102%
Sugars 118g
Protein 44g
Vitamin A
179%
Vitamin C
208%
Calcium
48%
Iron
158%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
What you need
- 2⁄3 cup extra-virgin olive oil, preferably Greek
- 1 large red onion, finely chopped
- 1⁄2 cup uncooked long-grain rice, rinsed and drained
- 1⁄3 cup finely chopped fresh mint leaves
- 1⁄4 cup finely chopped fresh flat-leaf parsley leaves
- 1⁄4 cup pine nuts, lightly toasted
- 1⁄4 cup raisins
- 1 clove garlic, finely chopped
- Salt and freshly ground black pepper
- 50 grape leaves in brine from one 16-oz. jar, drained and rinsed
- 3 tbsp. fresh lemon juice
What you do
- Heat 1⁄3 cup of the oil in a large skillet over medium heat. Add onions and cook, stirring often, until soft, 6–8 minutes.
- Remove from heat. Stir in 2 tbsp. of the oil, rice, mint, parsley, pine nuts, raisins, garlic, and salt and pepper to taste.
- Set aside.
- Working in batches, blanch leaves in a large pot of boiling water until softened, 4–5 minutes per batch.
- Using a slotted spoon, transfer leaves to a colander, rinse with cold water, and drain.
- Working in batches, lay grape leaves out, vein side up, with stems facing you.
- Pinch off stems and put 1 tbsp. of the rice filling in the center of each leaf.
- Fold sides over filling and, starting with end closest to you, roll leaf to encase filling.
- Repeat to make 35–40 dolmades.
- Cover bottom of large wide pot with remaining leaves and arrange dolmades on top, seam side down, in a single layer.
- Pour in enough water to reach halfway up sides of dolmades; drizzle with remaining oil and lemon juice.
- Cover dolmades with a circular piece of parchment and top with a heatproof plate.
- Cover pot and bring to a boil over medium heat.
- Reduce heat to medium-low and simmer until dolmades are slightly plump, rice is cooked through, and most of the water has been absorbed, about 1 hour.
- Let dolmades cool to room temperature on a plate.
Adapted from Saveur
Adapted from Saveur
Jessy + Melissa https://www.jessyandmelissa.com/