Fresh grape leaves are in season. You can find them in specialty stores, if you do, you have to have them. I like to get some and freeze because they are much better than the ones in brine. I made some last week I added one chopped jalapeno with the rice and we couldn’t wait to eat the leftover the next day. I’ve taken the liking of jalapenos ever since I moved to Houston, I add it to salads and just about to everything else!!!
Ingredients:
1 pound fresh grape leaves or 1 pound jar in brine
1 bunch parsley trimmed and chopped
1 bunch mint leaves washed and chopped
1 ½ cup short grain rice rinsed and drained
1 onion or 2 scallions chopped
2 medium tomatoes chopped
¼ cup olive oil
1-teaspoon salt
½ teaspoon sweet pepper or allspice
2-lemon juice
Some extra leaves to line the pot
Mix all ingredients except for the leaves. To prepare the leaves, first boil water in a pan. Then boil few leaves at a time for a couple of minutes each and drain. On a cutting board, lay several leaves with veins facing out and fill each with one tablespoon of stuffing fold sides and roll to wrap. In a large pot, layer with some grape leaves. Start layering the leaves until stuffing is finished. Put a dish over the leaves to keep rolled grape leaves down, cover with lemon juice then water until 1-inch cover the leaves. Put over medium heat until liquid starts to boil, add ½ tsp salt. Cook for an hour on a very low heat. Until leaves are soft and rice is done. Leave in pot to cool then invert on a large platter and serve.
Serves 6-8
