Saveur.com: Daily Fare: Dolma (Grape Leaves Stuffed with Rice)

Saveur.com: Daily Fare Latest Daily Fare from saveur.com

Dolma (Grape Leaves Stuffed with Rice) Jun 13th 2013, 13:00 MAKES 25 INGREDIENTS 3 tbsp. olive oil 1 clove garlic, minced 1 small yellow onion, minced ½ cup long-grain rice ½ tsp. minced fresh thyme Kosher salt and freshly ground black pepper, to taste 3 cups chicken stock 1 oz. dried Turkish apricots, minced ½ cup minced cilantro ⅓ cup minced parsley ¼ cup golden raisins ¼ cup pine nuts 2 tbsp. minced mint 2 tbsp. red currant jelly ⅛ tsp. cayenne pepper 1 tbsp. fresh lemon juice, plus the zest of 1 lemon 25 grape leaves packed in brine, rinsed 1 lemon, thinly sliced INSTRUCTIONS 1. Heat oil in a 4-qt. saucepan over medium-high heat. Add garlic and onions; cook, stirring, until soft, 3-5 minutes. Add rice, thyme, salt, and pepper; cook 2 minutes. Add 1 cup stock and bring to a boil. Reduce heat to low and cook, covered, until rice is tender, 22-24 minutes. Stir in apricots, cilantro, parsley, raisins, nuts, mint, jelly, cayenne, lemon juice and zest, salt, and pepper. 2. Heat oven to 375°. Working with one leaf at a time, stuff the grape leaves (see How to Stuff Grape Leaves). Place stuffed grape leaves seam side down in a single layer in an 8" x 8" baking dish. Add remaining stock and distribute lemon slices over grape leaves. Cover pan with aluminum foil and bake until tender, about 1 hour. Let grape leaves cool before serving.

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