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Stuffed Grape Leaves

Stuffed Grape Leaves
YIELDS
60 servings
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Ingredients

cup extra-virgin olive oil
cup pine nuts
2
onions, chopped
2
cloves garlic, minced
1
cup long-grain rice
2
tomatoes, peeled, seeded and finely chopped
½
cup chopped fresh parsley
½
cup chopped fresh mint (or 2 tbsp dried)
½
cup lemon juice
cup currants or raisins
1 ¼
tsp salt
1 ¼
tsp cinnamon
1
tsp granulated sugar
½
tsp pepper
¼
tsp ground cloves
1 500
mL jar grape leaves
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Directions

Step 1

In skillet, heat 2 tbsp of the oil over medium-high heat; sauté pine nuts until slightly darkened, about 2 minutes. Add onions and garlic; cook, stirring occasionally, until softened, about 3 minutes.

Step 2

In large bowl, combine onion mixture, rice, tomatoes, parsley, mint, half of the lemon juice, the currants, salt, cinnamon, sugar, pepper and cloves; set aside.

Step 3

Rinse grape leaves under cold running water. In large pot of boiling water, blanch, in 2 batches, for 3 minutes. Chill under cold running water; drain. Pat leaves dry; cut off stems.

Step 4

Line shallow Dutch oven with any broken leaves or 5 whole leaves. Lay 1 grape leaf, shiny side down, on work surface; place rounded tablespoonful of the rice mixture on bottom third of leaf; fold over sides and roll up snugly but not as tightly as possible. Repeat with remaining grape leaves and rice mixture.

Step 5

Place rolls, touching and seam side down, in Dutch oven. Pour 2 cups water and remaining olive oil and lemon juice over top; cover rolls with inverted heatproof plate. Cover with lid and bring to boil; reduce heat and simmer for 45 minutes. Uncover and cook until liquid is evaporated, about 5 minutes. Let cool for 30 minutes. (Make-ahead: Refrigerate, uncovered, in airtight container until cold. Cover and refrigerate for up to 3 days.)

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