Ingredients 60 tender vine leaves 1/2 cup olive oil 2 cup Carolina rice 5 tbsp pine nuts 5 tbsp black raisins 1/2 bndl. parsley, finely chopped 1/2 bndl. dill, finely chopped 1/2 bndl. mint, finely chopped 1 lemon 1 tomato, grated 2 onions, finely chopped 2 bndl. spring onions, finely chopped Salt Freshly ground pepper FOR THE SAUCE 1/2 cup olive oil 2 tbsp fresh mint 2 pinches sugar 3 large tomatoes, ripe and firm Salt Pepper FOR SERVING Strained Greek yogurt Equipment Pot TAGS SAVORY GRAPE LEAVES APPETIZERS LENTED FOOD VEGAN VEGETARIAN CLEAN MONDAY GREEK SUMMER FOODS TRADITIONAL FOODS ΣΑΡΑΚΟΣΤΗ Ingredients 60 tender vine leaves 1/2 cup olive oil 2 cup Carolina rice 5 tbsp pine nuts 5 tbsp black raisins 1/2 bndl. parsley, finely chopped 1/2 bndl. dill, finely chopped 1/2 bndl. mint, finely chopped 1 lemon 1 tomato, grated 2 onions, finely chopped 2 bndl. spring onions, finely chopped Salt Freshly ground pepper FOR THE SAUCE 1/2 cup olive oil 2 tbsp fresh mint 2 pinches sugar 3 large tomatoes, ripe and firm Salt Pepper FOR SERVING Strained Greek yogurt Video Instructions Soak the rice in a bowl of water for 1 hour. Then place it in a strainer and rinse under running water to wash away the starch. Drain the rice well. Squeeze 1 lemon over the rice and stir. Heat half the oil in a pan and sauté the dry onions and spring onions over low heat for 3 to 4 minutes. Add the rice and stir well so it is coated in the oil. Add 2 cups water and simmer for 6 to 7 minutes, just until the rice absorbs its liquid. Add the salt and pepper and sprinkle in the herbs. Grate the tomato into the filling and stir well. Add the pine nuts, the raisins, and the remaining oil. Blanch the vine leaves for 1 to 2 minutes and transfer them to a bowl of cold water to stop the cooking. Drain them. Remove any thick veins from the edge of the leaves for the dolmades. Take a vine leaf in your palm, veins facing up so you can see them, and place a spoonful of filling on it. Fold in the two sides and then roll into a cylinder. Make the rest the same way. If you like, line the entire base of a baking dish with blanched vine leaves. Arrange the dolmades in rows in the dish, seam side down and snug against one another. SAUCE Blend all the sauce ingredients in a blender and pour over the dolmades. Cover the dish and bake for 30 minutes at 180°C (350°F) in a well-preheated oven, using the lower heating element on the bottom rack. Uncover the dish and continue baking for 30 minutes, until only their oil remains. Let them cool and serve with strained yogurt. TAGS SAVORY GRAPE LEAVES APPETIZERS LENTED FOOD VEGAN VEGETARIAN CLEAN MONDAY GREEK SUMMER FOODS TRADITIONAL FOODS ΣΑΡΑΚΟΣΤΗ
