Greek Yalantzi Dolmathes

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Greek Yalantzi Dolmathes

 

6 Tbsp. olive oil

1 cup onion, finely chopped

1/3 cup long grain rice

3/4 cup water

1/2 tsp. salt

black pepper, freshly ground (optional)

2 Tbsp. pine nuts

2 Tbspl dried currants

40 each grape leaves, preserved

2 Tbsp. cold water

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.