Post by Amani on Nov 2, 2011 19:57:44 GMT -5
Sweet & Sour Grape Leaf Dolmas With Jeweled Rice
Adapted from "Maman's Homesick Pie" by Donia Bijan
1/2 pound jarred, preserved grape leaves, drained
3/4 cup lentils, preferably tiny French or flat green
1 whole clove
1 bay leaf
1 medium yellow onion
1 stalk celery
1 carrot
Kosher salt, to taste
4 tablespoons olive oil
1 cup basmati rice
1 teaspoon cinnamon
1/4 teaspoon turmeric
1/4 teaspoon saffron + more for brushing at the end (optional)
1/2 cup dried currants
2 cups chicken stock, broth or water
2 teaspoons grated orange or tangerine rind
1/2 cup pine nuts, toasted lightly
Fresh ground pepper
Butter for the pan
Juice of 1 lemon
Optional garnish: fresh herbs, such as tarragon, mint, and basil, or edible flowers.
To remove the excess salt from the grape leaves, soak them in warm water for 30 minutes. Drain and rinse with cold water, then strain and pat dry with paper towels.
Rinse the lentils, then drain well. In a saucepan, cook the lentils in 1 1/2 cups of water with the clove, the bay leaf, 1/2 peeled onion, 1/2 stalk celery and 1/2 carrot. Bring to a boil, skimming any scum that may rise to the surface, then simmer gently for 30-40 minutes, uncovered, adding more water as it's absorbed, until the lentils are tender, with just enough cooking liquid to keep them moist. Remove the clove, bay leaf, onion, celery and carrot. Season to taste with salt. Drizzle with 1 tablespoon of the olive oil and set aside to cool to room temperature.
Dice the remaining onion, celery, and carrot and saute over medium heat in 1 tablespoon of the olive oil until soft and translucent. Add the rice, cinnamon, turmeric, saffron (reserving a pinch for later), and currants and toss well with the vegetables. Add 2 teaspoons salt and the chicken stock or an equal amount of water. Bring to a soft boil, cover, and cook the rice over low heat for 15-20 minutes. Transfer to a large bowl and let cool.
Once the rice is cool, add the lentils, citrus rind and pine nuts, and toss gently with a wooden spoon. Season to taste with salt and pepper.
Preheat the oven to 325°.
On a cutting board, lay 4 or 5 leaves side by side, vein side up (if the leaves are small, you can overlap 2 leaves. Place 1 heaping tablespoon of the filling in the center of each leaf. Fold the stem over the filling, then fold the side flaps toward the center and roll up like a fat cigar. Continue until all the grape leaves are used. If there is extra filling, transfer it to a greased baking dish and bake at the same time as the dolmas. Or, refrigerate it and bake another time.
Place the dolmas tightly next to one another in a buttered ovenproof dish. Dissolve a pinch of saffron in 1/2 cup warm water with the remaining 2 tablespoons oil and the lemon juice. Brush the top of the dolmas with this mixture. Sprinkle with salt and fresh-ground pepper. Press a piece of parchment paper gently over the dolmas to keep them moist and prevent them from unraveling. Cover with foil and bake for about 2 hours, until tender.
Remove from the oven and arrange on a platter, garnished with fresh herbs or edible flowers. Serve warm or at room temperature.
Makes 35-45 dolmas.
Per dolma: 58 calories, 2 g protein, 8 g carbohydrate, 2 g fat (0 g saturated), 0 mg cholesterol, 150 mg sodium, 1 g fiber.
Adapted from "Maman's Homesick Pie" by Donia Bijan
1/2 pound jarred, preserved grape leaves, drained
3/4 cup lentils, preferably tiny French or flat green
1 whole clove
1 bay leaf
1 medium yellow onion
1 stalk celery
1 carrot
Kosher salt, to taste
4 tablespoons olive oil
1 cup basmati rice
1 teaspoon cinnamon
1/4 teaspoon turmeric
1/4 teaspoon saffron + more for brushing at the end (optional)
1/2 cup dried currants
2 cups chicken stock, broth or water
2 teaspoons grated orange or tangerine rind
1/2 cup pine nuts, toasted lightly
Fresh ground pepper
Butter for the pan
Juice of 1 lemon
Optional garnish: fresh herbs, such as tarragon, mint, and basil, or edible flowers.
To remove the excess salt from the grape leaves, soak them in warm water for 30 minutes. Drain and rinse with cold water, then strain and pat dry with paper towels.
Rinse the lentils, then drain well. In a saucepan, cook the lentils in 1 1/2 cups of water with the clove, the bay leaf, 1/2 peeled onion, 1/2 stalk celery and 1/2 carrot. Bring to a boil, skimming any scum that may rise to the surface, then simmer gently for 30-40 minutes, uncovered, adding more water as it's absorbed, until the lentils are tender, with just enough cooking liquid to keep them moist. Remove the clove, bay leaf, onion, celery and carrot. Season to taste with salt. Drizzle with 1 tablespoon of the olive oil and set aside to cool to room temperature.
Dice the remaining onion, celery, and carrot and saute over medium heat in 1 tablespoon of the olive oil until soft and translucent. Add the rice, cinnamon, turmeric, saffron (reserving a pinch for later), and currants and toss well with the vegetables. Add 2 teaspoons salt and the chicken stock or an equal amount of water. Bring to a soft boil, cover, and cook the rice over low heat for 15-20 minutes. Transfer to a large bowl and let cool.
Once the rice is cool, add the lentils, citrus rind and pine nuts, and toss gently with a wooden spoon. Season to taste with salt and pepper.
Preheat the oven to 325°.
On a cutting board, lay 4 or 5 leaves side by side, vein side up (if the leaves are small, you can overlap 2 leaves. Place 1 heaping tablespoon of the filling in the center of each leaf. Fold the stem over the filling, then fold the side flaps toward the center and roll up like a fat cigar. Continue until all the grape leaves are used. If there is extra filling, transfer it to a greased baking dish and bake at the same time as the dolmas. Or, refrigerate it and bake another time.
Place the dolmas tightly next to one another in a buttered ovenproof dish. Dissolve a pinch of saffron in 1/2 cup warm water with the remaining 2 tablespoons oil and the lemon juice. Brush the top of the dolmas with this mixture. Sprinkle with salt and fresh-ground pepper. Press a piece of parchment paper gently over the dolmas to keep them moist and prevent them from unraveling. Cover with foil and bake for about 2 hours, until tender.
Remove from the oven and arrange on a platter, garnished with fresh herbs or edible flowers. Serve warm or at room temperature.
Makes 35-45 dolmas.
Per dolma: 58 calories, 2 g protein, 8 g carbohydrate, 2 g fat (0 g saturated), 0 mg cholesterol, 150 mg sodium, 1 g fiber.