Stuffed Grape Leaves With Olive Oil Recipe




 Preserved grape leaves1 Pound (1 jar)
 Thinly sliced onions4 Cup (64 tbs)
 Olive oil1 Cup (16 tbs)
 Short grain rice1 Cup (16 tbs)
 Pine nuts3⁄4 Cup (12 tbs)
 Tomato paste2 Teaspoon
 Currants2 Teaspoon
 Minced parsley2 Cup (32 tbs)
 Dried mint leaves1 Teaspoon
 Sugar1 Teaspoon
 Dried dill1 Teaspoon
 Lemon juice6 Tablespoon
 Salt To Taste
 Black pepper To Taste
 Hot red pepper To Taste
 Water3 Cup (48 tbs)
 Lemon slices4 (for garnish)

Nutrition Facts

Serving size: Complete recipe

Calories 3724 Calories from Fat 2513

% Daily Value*

Total Fat 288 g443.3%

Saturated Fat 35.5 g177.3%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 7296.8 mg304%

Total Carbohydrates 263 g87.7%

Dietary Fiber 24.5 g97.9%

Sugars 32.8 g

Protein 35 g70.9%

Vitamin A 223.7% Vitamin C 444.1%

Calcium 49% Iron 162.6%

*Based on a 2000 Calorie diet


Rinse the grape leaves in running hot water and remove the stems.
Set aside.
To prepare the filling, in a heavy skillet saute the onions in the olive oil for about fifteen minutes.
Stir in the rice and cook ten minutes longer.
Add all the remaining ingredients, except the water and lemon slices.
Place about a tablespoon of the filling along the stem end of each leaf, fold over the sides, and roll from the stem up to form a sausage-like roll.
Cover the bottom of the pan with some leaves to prevent burning during cooking.
Arrange the stuffed grape leaves side by side, seam side down, in the pan, layer by layer.
Put some leaves on the top layer.
Place a heavy plate over the top to keep the grape leaves in place while cooking.
Pour in the three cups water.
Bring to a boil over high heat.
Reduce to low.
Taste the cooking liquid for salt.
Add more if necessary.
Cook about thirty minutes, or until done.
Drain any remaining liquid but keep the plate in place until the rolls are cool to prevent discoloration and hardening of the leaves.
Serve cold, garnished with lemon slices.
This dish can be prepared a day before, covered and refrigerated.