About this recipe:These are grape leaves, stuffed with a tantalising mixture of rice, fresh dill, mint and lemon. 'Yum' is the only one word to describe these. These can either be a main dish or a starter, depending on your appetite. Serve with good crusty bread and a Greek salad, if desired.
375g uncooked long-grain white rice
1 large onion, chopped
25g chopped fresh dill
25g chopped fresh mint leaves
2L chicken stock
180ml fresh lemon juice, divided
60 grape leaves, drained and rinsed
hot water as needed
250ml olive oil
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Method Prep:40min › Cook:1hr › Extra time:30min › Ready in:2hr10min
In a large saucepan over medium-high heat, saute the rice, onion, dill and mint for about 5 minutes, or until onion is soft. Pour in 1 litre of stock, reduce heat to low and simmer for another 10 to 15 minutes, or until rice is almost cooked. Stir in 1/2 of lemon juice and remove from heat.
Take one leaf, shiny side down, and place 1 teaspoon of the rice mixture at the bottom (stem) end of the leaf. Fold both sides of the leaf towards the centre, roll up from the broad bottom to the top, and place into a 4-litre pot. Repeat with all leaves, leaving no gaps as leaves are placed in pot (to prevent from opening while cooking). Sprinkle with remaining lemon juice and with olive oil.
Pour chicken stock over all to cover grape leaves. Cover pot and simmer for about 1 hour (do not boil, because this will make the stuffing burst out of the leaves). Remove from heat, remove cover and let cool for 1/2 hour. Transfer to serving dish and serve.