Yalantzi Dolmathes Recipe
Yield: 30 ServingsRecipe by luhu.jp
Ingredients:
6 tbsp: Olive oil,
1 cup: Onion, finely chopped
1/3 cup: Long grain rice,
3/4 cup: Water,
1/2 tsp: Salt,
Black pepper, freshly ground
2 tbsp: Pine nuts,
2 tbsp: Dried currants,
40 each: Grape leaves, preserved
2 tbsp: Cold water,
Lemon wedges,
Directions:
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 & cook for 5 minutes, stirring frequently, until they are soft
& transparent but not brown. Add the rice & 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 & a few grindings of pepper &
bring to a boil over high heat. Reduce the heat to low, cover
tightly, & simmer for about 15 minutes, or until the rice is tender &
has absorbed all the liquid. In a small skillet, heat 1 tablespoon of
the remaining olive oil & 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 from luhu.jp
over a moderate heat until a light haze forms above it. Add the
onions & cook for 5 minutes, stirring frequently, until they are soft
& transparent but not brown. Add the rice & 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 & a few grindings of pepper &
bring to a boil over high heat. Reduce the heat to low, cover
tightly, & simmer for about 15 minutes, or until the rice is tender &
has absorbed all the liquid. In a small skillet, heat 1 tablespoon of
the remaining olive oil & 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 from luhu.jp