Stuffed Grape Leaves (Armenian Derevi Sarma Yalanchi)

Stuffed Grape leaves are delicious little appetizers and although they are labor intensive, they are worth the effort. I choose to make an Armenian version without meat, however the filling opportunities are endless. It takes a few tries to get them rolled correctly but once you do, they go pretty quick. This recipe makes a lot 6 dozen, but you can freeze them.

1 jar grape leaves (about 80)
2 large white onions, diced
1 cup medium grain rice
½ cup olive oil
⅓ cup tomato paste
1 bunch parsley, chopped
½ cup lemon juice, freshly squeezed
¼ cup fresh mint, chopped
2 Tbsp. fresh dill, chopped
¼ cup currants
¼ cup pine nuts
1 tsp. sea salt
½ tsp. black pepper, freshly ground
½ tsp. paprika

Sauté onion in the oil for 15 minutes.

Stir in the rice and lemon juice, cook over medium heat 10 minutes longer.

Add in remaining ingredients and cook a few minutes longer. You do not want the rice to be completely cooked as it will expand after it is cooked in the grape leaves.

Rinse and soak the grape leaves in hot water to remove the brine. Remove the stems.

Place a leaf with the shiny side down. Put 1½ Tbsp. of filling at the stem end. Roll once, fold in the sides and roll the rest of the way. Try to get them as tight as possible.

In a large pot, place torn grape leaves to line the bottom, you can also use lettuce leaves if you don’t have enough grape leaves left. Pack the rolled grape leave close together, as many layers as needed.

Add 3 cups water, put a heavy plate on top of the leaves to keep them from floating up.

Bring to a boil on medium high, taking care not to scorch the bottom.

Lower the heat, cover and simmer for 45 minutes.

Allow to cool, and drain the liquid. Make sure you leave the cover on until completely cool or the leaves will discolour.

Serve at room temperature with lemon wedges.

Makes 12 servings.