You may also like
Categories:
grape leaves lemons water salt long grain rice sausage red onion olive oil pine nuts dill parsley currants chicken broth
Viewed: 69 - Published at: 9 years agoIngredients
- 3 1/2 (1-pound) jars brine-packed Greek or California grape leaves
- 3 large lemons
- 4 cups water
- 1 teaspoon salt
- 2 cups long-grain rice
- 1 1/2 pound merguez or hot Italian sausage
- 3 cups finely chopped red onion
- 10 tablespoons olive oil
- 1 cup pine nuts, toasted
- 1/2 cup chopped fresh dill
- 1/2 cup chopped fresh flat-leaf parsley
- 1 cup dried currants
- 4 (14 1/2-ounce) cans chicken broth
Method
- Unfurl stacks of grape leaves into a large bowl of water (leaves should remain stacked) and gently agitate without separating leaves.
- Blanch stacks in batches in a large saucepan of boiling water 3 minutes.
- Transfer stacks to a colander and refresh under cold running water.
- Finely grate zest from lemons and squeeze 1/2 cup juice.
- Bring water with salt to a boil in a large saucepan and stir in rice.
- Cook rice, covered, over moderately low heat until water is absorbed, 17 to 20 minutes, and transfer rice to a large bowl.
- Remove sausage from casings and cook in a large nonstick skillet over moderate heat, stirring to break up lumps, until no longer pink.
- Cool to room temperature and crumble into 1/4-inch pieces.
- Cook onion with 3 tablespoons oil in a 12-inch heavy skillet over moderate heat, stirring, until soft but not browned and stir into rice with zest, 1/4 cup lemon juice, sausage, nuts, dill, parsley, currants, and salt and pepper to taste.
- Arrange 1 grape leaf, smooth side down, on a kitchen towel.
- Trim stem flush with leaf (if leaf is extra large, trim to about 5 1/2 inches wide), saving any trimmings.
- Spoon 1 tablespoon filling onto leaf near stem end and tightly roll up filling in leaf, folding in sides and squeezing roll to pack filling.
- (Roll should be about 3 1/2 inches long.)
- Make more rolls using remaining filling in same manner.
- Heat broth just to a simmer and keep warm, covered.
- Line bottom of a large heavy pot with leaf trimmings and any remaining whole leaves and arrange rolls, seam sides down, close together in layers over leaves, seasoning each layer with salt.
- Drizzle with 4 tablespoons oil and remaining 1/4 cup lemon juice and cover with an inverted heatproof plate slightly smaller than pan, pressing down gently.
- Add just enough broth to reach rim of plate and bring to a boil.
- Cook rolls at a bare simmer, covered with plate and lid, 50 minutes (stuffed leaves should be tender, but filling should not be mushy).
- Remove from heat and transfer rolls with tongs to large trays to cool, brushing with remaining 3 tablespoons oil.
- Cover with plastic wrap and chill until cool.
