Yalantzi dolmathes
Yield: 30 Servings
Ingredients:
- 6 tb Olive oil
- 1 c Onion finely chopped
- 1/3 c Long grain rice
- 3/4 c Water
- 1/2 ts Salt Black pepper freshly ground
- 2 tb Pine nuts
- 2 tb Dried currants
- 40 ea Grape leaves preserved
- 2 tb Cold water
Instructions:
Lemon wedges In a heavy 10" to 12" skillet heat 3 tablespoons of the olive oil over a moderate heat until a light haze forms above it. Add the onions & cook for 5 minutes stirring frequently until they are soft & transparent but not brown. Add the rice & stir constantly for 2 to 3 minutes or until the grains are coated with oil. Do not let them brown. Pour in the water add the salt & a few grindings of pepper & bring to a boil over high heat. Reduce the heat to low cover tightly & simmer for about 15 minutes or until the rice is tender & has absorbed all the liquid. In a small skillet heat 1 tablespoon of the remaining olive oil & in it cook the pine nuts until they are a delicate brown. Add them to the rice then stir in the currants. In a large pot bring 2 quarts of water to a boil over high heat. Drop in the grape leaves and immediately turn off the heat. Let the leaves soak for 1 minute then drain them in a sieve and plunge them into a bowl or pan of cold water to cool them quickly. Gently separate the leaves and spread them dull sides up on paper towels to drain. Layer the bottom of a heavy 2 to 3 quart casserole with 10 of the leaves. Stuff each of the remaining 30 leaves with about 1 tablespoon of the rice mixture. Stack the stuffed leaves side by side and seam sides down in layers in the casserole and sprinkle them with the remaining 2 tablespoons of oil and the cold water. Place the casserole over high heat for 3 minutes reduce the heat to low and simmer tightly covered for 50 minutes. Then uncover and cool to room temperature. To serve arrange the stuffed grape leaves attractively on a platter or individual plates and garnish with lemon wedges.
