Gaggenau Digital Cookbook
Stuffed Grape Leaves with Olive Oil
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Gaggenau appliance: Combi-Steam Oven Temperature: 100 °C Moisture level: 100% Preparation Time: 1 h 35 minutes cooking time (excluding cooling time for stuffed leaves) Serves 6 |
Ingredients: 1 ¼ cups of long-grain white rice 1 cup of olive oil 4 medium-sized onions, finely chopped 3 tablespoons pine nuts Salt, black pepper 1 teaspoon sugar 3 tablespoons currant 1 ¼ cups of boiling water 1 tablespoon pimento ¼ cup of parsley, finely chopped ¼ cup of fresh dill, finely chopped ¼ cup of peppermint, finely chopped 36 fresh or canned grape leaves |
Preparation: Put the rice and 1 teaspoon salt in a bowl and add enough hot water to cover the rice then leave it aside to cool. Rinse the rice and drain in a colander.
Warm half of the olive oil in a pot. Add onions and pine nuts and stir for 10 minutes. Add the rice and stir 2 more minutes. Add salt, sugar and currant. Pour in the boiling water and let it simmer for 15 minutes. Add pimento, black pepper, parsley, dill and peppermint and stir them in. Put the pot aside to cool.
Boil the grape leaves in water for 2 minutes then drain them. Cut off the leaf stalks. Place the leaves individually on a counter with the shiny side facing down. Put 1 teaspoon of stuffing on the bottom part of the leaf, fold the sides in and then roll the leaf. Put the stuffed leaves on a steam oven tray side-by-side, with the seam side down, so they don’t unravel while cooking. Spread the rest of the olive oil on the stuffed leaves. Cook them in a preheated oven at 100 °C and a 100% humidity level for 35 minutes. Take the tray out from the oven and put aside to cool. Let the stuffed leaves rest in the refrigerator overnight and serve them the next day with some lemon slices as garnish.
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