Stuffed grape leaves — fragrant rice cooked with onion, warm spices, raisins, dill and pine nuts. A versatile Mediterranean dish, lovely as a side or rolled into dolmas.
- 1 cup Rice
- 2 cups Chicken Stock
- 1 cup Tomato Sauce
- 1/4 cup Olive Oil
- 1/4 tsp Ground Allspice
- 1/2 tsp Cinnamon
- 1 chopped Onion
- 1/2 cup Raisins
- 1/2 cup Dill
- 1/2 cup Pine Nuts
- Juice of 1 Lemon
- To taste Salt
- To taste Pepper
Preparation
- Wash the rice in cold water until the water runs clear.
- Sauté the onions in the olive oil until tender.
- Add the spices and stir until fragrant.
- Add the remaining ingredients.
- Bring to a gentle boil, then simmer for 30 minutes, until all the stock is absorbed and the rice is tender.
- Serve as a side dish or use as a filling for dolmas.
