Stuffed Vine Leaves

Preparation

1. STEP 1 OF 12

   Place the vine leaves in fresh water for about 20 minutes, discarding any with small cuts or tears

2. STEP 2 OF 12

   Drain and dry them with a cloth, remove the stems, and lay them out well-aligned on a surface

3. STEP 3 OF 12

   Put 4 tablespoons of oil in a saucepan and wilt the onions, add the pine nuts and sultanas, and let them brown for 2 minutes

4. STEP 4 OF 12

   Add the rice, cumin, parsley, fennel fronds, salt, and pepper, and let them flavor, stirring well for 5 minutes

5. STEP 5 OF 12

   Add a cup of water and let it cook for 10 minutes until the liquid is absorbed

6. STEP 6 OF 12

   Remove from heat and let cool

7. STEP 7 OF 12

   Place a spoonful of this mixture on each vine leaf and form rolls by folding the two ends like a package to prevent the filling from escaping

8. STEP 8 OF 12

   For extra security, you can tie them crosswise with a thin thread

9. STEP 9 OF 12

   Place a piece of wax paper at the bottom of the saucepan, pour in the remaining oil and water, and arrange the dolmades in a single layer, well-aligned but not too close to each other

10. STEP 10 OF 12

    The oil and water should be about 2 cm deep

11. STEP 11 OF 12

    Put the saucepan on the heat, bring to a boil, lower the flame, and let it cook over moderate heat for about 45 minutes

12. STEP 12 OF 12

    If using canned vine leaves, first soak them in cold water for 12 hours, then drain and dry them well, and proceed as indicated above

Suggestions

• Pan

• Bowl

• Knife

General Information

Analysis

Macronutrients (100 gr)