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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Separate the grape leaves, and rinse them under cold running water. | 2. Soak the leaves in cold water while the rice cooks and cools. | 3. Heat a medium saucepan over medium heat and add 1/4 cup extra-virgin olive oil. | 4. When the oil is hot, add in the onion and saute until it is soft. | 5. Add in pine nuts, raw rice, and currants; cook, stirring for 2-3 minutes. | 6. Add in parsley, chives, tarragon, fennel greens, lemon zest, salt, cardamom, cinnamon, and 2 cups of chicken stock and bring to a simmer; do not stir. | 7. Cover, decrease heat, and let the rice cook until it is tender and the liquid has been absorbed, about 20 minutes. | 8. Remove the rice from the heat, fluff it with a fork, and transfer it to a large bowl to cool. | 9. Drain the grape leaves and lay them out on a towel to dry. | 10. Working with one leaf at a time, place a rounded teaspoonful (don't overstuff) of the rice filling at the base of the leaf where it connects to the stem. | 11. Cover the filling with the tail end of the leaf and roll it. | 12. Fold the sides of the leaf to the center to enclose the filling, and roll up the package. | 13. Finish with the seam on the bottom; repeat to roll the remaining grape leaves. | 14. Line the bottom of a 3-quart saucepan with the grape leaves that have ripped or torn. | 15. Place a layer of rolls in the pan, drizzle a little of the lemon juice on top, and lay a few grape leaves over them to cover. | 16. Continue to layer the rolls in the pan. | 17. Top with more ripped or torn grape leaves to cover. | 18. Pour the olive oil, remaining 3/4 cup chicken stock, and remaining lemon juice into pan, cover, and place the pan over medium heat. | 19. Braise for about 45 minutes at a bare simmer. | 20. Remove the pan from the heat and let cool until the rolls are easily handled. | 21. Arrange the grape leaves on a tray and garnish with sliced lemon. | 22. Serve warm or at room temperature. | 23. Make ahead: the stuffed grape leaves can be kept, covered and refrigerated for 3 days. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
grape leaf	1	jar		-	-	-	-
olive oil	1/4	cup		477.36	0.0	0.0	54.0
onion	1	cup	minced	64.0	14.944	1.76	0.16
pine nut	1/2	cup		454.275	8.829	9.2407	46.1498
jasmine rice	1	cup	raw	-	-	-	-
currant	1/2	cup	chopped	35.28	8.6128	0.784	0.2296
italian parsley	1/2	cup	minced	-	-	-	-
chive	2	tablespoons	chopped	1.8	0.261	0.1962	0.0438
tarragon	2	tablespoons	chopped	10.62	1.8079	0.8197	0.2606
green	2	tablespoons	chopped	1.045	0.2057	0.1045	0.0062
lemon zest	1/2	teaspoon	grated	-	-	-	-
salt	1/2	teaspoon		-	-	-	-
cardamom	1/4	teaspoon	ground	1.555	0.3424	0.0538	0.0335
cinnamon	1/8	teaspoon	ground	-	-	-	-
chicken stock	2 3/4	cups	divided	237.6	23.298000000000002	16.632	7.92
lemon juice	1/4	cup		13.42	4.209	0.2135	0.1464
olive oil	1/4	cup		477.36	0.0	0.0	54.0
lemon	1		cut sliced	1.2808	0.4116	0.0486	0.0132

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.