Stuffed vegetables and leaf rolls
Grape leaves rolled around a rice filling with onion and pine nuts, then cooked with olive oil. Currants and mint flavor this classic Aegean dish, a showstopping mezze served cold.
Soak the brined leaves in hot water for a few minutes to remove excess salt, then drain. Trim the tough stems with scissors.
Sauté the onion in olive oil until softened. Add the pine nuts and cook until golden. Add the rinsed rice, drained currants and spices; cook over low heat until the rice absorbs the oil. Remove from the heat and let cool until just warm.
Lay a leaf vein side up and place a 5 ml measure of filling near the stem end. Fold in the sides and roll snugly, but not tightly. Important: Use a small amount of filling and do not roll tightly, as the rice will expand.
Line the bottom of the pot with a few leaves and arrange the rolls snugly side by side. Drizzle with hot water and lemon juice, weigh them down with a plate, and simmer over low heat until the rice is tender and the liquid is absorbed.
Remove from the heat and let the covered pot rest until it reaches room temperature. Serve chilled, with a lemon wedge on the side if desired.
Important: Roll the leaves loosely to leave room for the rice to expand; otherwise they may burst as they cook. Line the bottom of the pot with a few leaves or thin potato slices to keep the rolls from scorching. Place a plate and weight on top so they do not come apart while simmering. Store in a covered container in the refrigerator for 3–4 days. Contains pine nuts (tree nuts).
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