Joan Nathan: www.joannathan.com
Sweet and Sour Stuffed Grape Leaves
Sweet and Sour Stuffed Grape Leaves
This recipe first appeared in the New York Times. It is adapted from Maryam Maddahi.
- 2 cups red wine vinegar
- 1 cup sugar
- 1 1/2 cups plus 3 tablespoons basmati rice
- 1 teaspoon salt
- 1/4 cup grape seed or vegetable oil
- 2 onions, finely chopped, about 1 1/2 cups
- 1 cup raisins, rinsed and drained
- 1 cup barberries, rinsed and drained (see note)
- 2 tablespoons sour salt or lemon powder, or the juice of 2 lemons (see note)
- One 16-ounce jar grape leaves, stems removed, rinsed and dried
- 1 1/2 cups dried apricots
- 1 1/2 cups dried Iranian golden prunes (see note) or dried plums.
1. In a small saucepan, combine vinegar and sugar. Bring to a boil, then lower heat, and simmer until a thin syrup forms, about 10 minutes. Let cool in pan.
2. In a medium saucepan, bring 6 cups of water to a boil. Add 1 1/2 cups of the rice, and salt. Boil until rice is al dente, about 10 minutes. Drain and let rice cool.3. In a medium skillet over medium-low heat, heat oil and add onions. Sauté until golden, about 10 minutes. Add raisins and barberries and sauté a minute or two. Add rice, sour salt, lemon powder or lemon juice, and 2 to 3 tablespoons vinegar syrup (enough for a balance of sweet and sour). Save remaining syrup.
4. Pour 1/2 cup water into a heavy 5-quart pot and scatter in remaining 3 tablespoons rice, to prevent leaves from sticking to pot. On a work surface, place a grape leaf dull side up, and place 1 tablespoon of rice mixture close to the stem. Fold over both sides of leaf and roll up to close. Place seam side down in pot, continuing until there is a single tightly packed layer. Scatter half the apricots and prunes on top. Make a second layer and scatter remaining fruit on top.
5. Add 1/4 cup water to reserved syrup and pour over stuffed grape leaves. Place small heatproof plate on leaves as weight. Cover pot tightly, bring to a boil, then reduce heat to low. Simmer until leaves are tender, about 1 hour. Serve warm or at room temperature.
Yield: About 40 stuffed grape leaves.
Note: Barberries, sour salt, lemon powder and golden prunes are sold in Middle Eastern stores and some supermarkets.