Grape Leaves Stuffed with Rice, Raisins, and Pine Nuts

Name: Grape Leaves Stuffed with Rice, Raisins, and Pine Nuts
Yield: serves 8 or more
Ingredients: 1/2 pound grape leaves; 2 large onions, finely chopped; 2/3 cup extra virgin olive oil; 2 tablespoons pine nuts; 1 1/2 teaspoons tomato paste; 1 cup short-grain or risotto rice; 2 tablespoons currants or tiny black raisins; Salt and black pepper; 1 teaspoon ground allspice; 2 to 3 tablespoons chopped mint; 2 to 3 tablespoons chopped dill; 2 tomatoes, sliced; 1 teaspoon sugar; Juice of 1 lemon, or to taste

December 9, 2011

Stuffed grape leaves were served at the court of King Khusrow II in Persia in the early seventh century. Their popularity spread through the Muslim world when the caliphs of Baghdad adopted Persian cooking traditions, while the Ottomans introduced them throughout their empire. There are numerous versions of this delicacy today, which is popular in every country throughout the Middle East. The following, with raisins and pine nuts, is a Turkish version. It is served cold. Short-grain or risotto rice is used because the grains stick together. Grape leaves can be bought preserved in brine and vacuum-packed, but if you can get hold of young fresh tender ones, do use them. They freeze well raw, wrapped in foil.

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