Stuffed Grape Leaves

Ingredients

• • 1 kg vine leaves preserved in salt
• • 700 g rice
• • 3 onions
• • 1 tbsp tomato paste
• • 3 tbsp olive oil
• • 1 tomato, grated or diced
• • ½ bunch fresh dill
• • Juice of 1 lemon
• • ½ tsp pepper
• • 1 tsp sweet paprika
• • 1 tsp salt

Method

1. Make the filling: heat the olive oil in a pan over medium heat.
2. Finely chop the onions and sauté until golden.
3. Rinse the rice under cold water and add to the onions; cook 5 minutes until slightly translucent.
4. Add the tomato paste, grated tomato, pepper, paprika and salt; mix well.
5. Add the chopped dill and let the filling cool slightly.
6. Rinse the vine leaves to remove excess salt and soften them.
7. Place 1-2 tbsp of filling in the centre of each leaf.
8. Fold in the sides and roll from bottom to top into a small roll.
9. Lay a few leaves on the bottom of a pot so the rolls don't stick.
10. Arrange the rolls tightly together and add 2-3 cups of water.
11. Cover with a small plate and a lid.
12. Cook over low heat for about 1 hour.
13. Serve hot, optionally drizzled with lemon juice.

Source: adapted from the Orthodox Parish of the Annunciation (Angers).