Recipe#6699

Title: Dolmades (Stuffed Grape Leaves)

From: "Angele and Jon Freeman" 
Date: Mon, 30 Jun 1997 14:24:46 -0500 

  20      large         grape leaves from a jar -- available in some
                        -- supermarkets and
                        -- most
                        specialty food shops
     1/4  cup           plus 2 tablespoons olive oil
   1      cup           finely chopped onion
   2                    garlic cloves -- finely chopped
   1                    cinnamon stick
     1/2  cup           long-grain rice
   3      tablespoons   currants
   3      tablespoons   toasted pine nuts
     1/2  cup           chopped fresh mint
                        salt and freshly ground black pepper
   1 3/4  cup           chicken stock
   1      tablespoon    fresh lemon juice
Rinse each of the grape leaves well, snip off the stems and pat dry.
Set aside, stacked on a plate and covered with plastic wrap. In a
skillet heat 2 tablespoons of the olive oil over moderate and cook the
onion until soft. Add the garlic and cook for another minute. Add the
cinnamon stick and the rice, stirring to coat and combine. Stir in the
currants, pine nuts, mint, salt, pepper and 1/2 cup of the chicken
stock. Bring to a simmer and cook until all of the liquid is
evaporated, stirring occasionally. Remove the skillet from the heat,
remove the cinnamon stick and discard. Allow to cool completely.
Place a grape leaf smooth side down with the stem end toward you on
the work surface. Place a tablespoon of the cooled rice filling near
the stem end and fold in the sides of the leaf over the filling.
Beginning with the stem end roll up the leaf, not too tightly because
the rice will continue to absorb liquid and expand in the next cooking
step. Repeat process for remaining grape leaves. Transfer the dolmades
to a skillet just large enough to contain all of the dolmades in a
single layer. In a bowl combine the remaining chicken stock and olive
oil with the lemon juice. Pour the liquid over the dolmades, adding
additional water if necessary to just barely cover with liquid. Bring
the liquid to a simmer and cook, covered, until tender when pierced
with fork, about 30 minutes. Remove skillet from heat, uncover and
allow to cool. Serve warm, at room temperature or cool.
Yield: 20 dolmades