Canned vine leaves can be found in delicatessens and supermarkets. Blanch the leaves then lay on a cloth. Make the stuffing. Cook the rice for only 12 minutes in salted water, drain immediately although not well cooked. Finely chop the onions and garlic and fry them in 2 tablespoons of oil over a moderate heat to cook without browning. Add the parsley and mint, stir quickly, remove from the heat then add the rice. Pepper to adjust the seasoning. Mix well to make a stuffing which you divide up between the leaves. Wrap by folding the edges of each leaf over the rice before rolling into a tight stick. Put the leaves, one by one, into an ovenproof dish. Cover with cold water and the remaining oil, add 10 coriander seeds and the bay leaves. Top with a plate forming a lid, containing 1 inch of water. Put into a hot oven (400F) for 40 to 45 minutes. Squeeze half a lemon over them when they are cooled down. Decorate with lemon wedges.
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36 vine leaves (canned)
1/3 lb rice
6 onions
1 clove garlic
2 large tbsp chopped parsley
4 or 5 leaves mint
2 bay leaves
5 tbsp olive oil
coriander seeds
1 lemon
salt, pepper
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60
mn
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45
mn
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This appetizer keeps in the refrigerator for several days. We advise a CÖteaux-d'Aix RosÄ with this dish.
