These little rolls of savory rice in grape leaves are popular all over Greece. It must be said that their preparation is a little tedious - and the canned versions are nearly as good! But this recipe does freeze well.
1/2 cup extra virgin olive oil
1 cup finely chopped scallions
1 cup long grain rice
1 teaspoon ground cinnamon
1 bay leaf
2 cups chicken broth (or water)
1/2 cup pine nuts
1/2 cup raisins
1 jar medium grape leaves (about 32 leaves)
1/2 cup coarsely chopped dill
1/4 cup finely chopped flat-leaf parsley
juice of 2 large lemons
salt and pepper to taste
Preheat oven to 200 degrees
1. Heat 2 tablespoons of olive oil in a heavy saucepan over low heat. Saute the scallions until soft, about 5 minutes. Add the cinnamon and rice and stir well. Add 1 teaspoon salt, the bay leaf, and the chicken broth. Raise the heat and boil uncovered until the liquid has evaporated, about 8 minutes. Stir in the pine nuts and raisins and cover the sauce pan with two layers of paper towels, replace the lid and place in a warm spot for 15 minutes.
2. Fill a large sauce pan with water and bring to a boil. Trim off the stems of the grape leaves and blanch them, 5 or 6 at a time. 3 seconds if canned, 5 seconds if fresh. Remove with a slotted spoon and place between two layers of paper towels and blot dry.
3. Remove the bay leaf from the rice, and with a fork stir in the dill, parsley, the juice of 1/2 of a lemon and salt and pepper to taste.
4. Place a grape leaf, glossy side down, on a clean surface, the stem end toward your wrist. Use 1 heaping tablespoon of the rice mixture for each leaf. Place the filling in the middle of the leaf at its widest part, and pull the stem end over. Then fold in both sides. Firmly roll toward the point of the leaf. Repeat with the remaining leaves and rice, place each in a baking dish pressing tightly against the previous.
5. Pour two tablespoons of the remaining olive oil over the stuffed leaves, and the juice of another 1/2 lemon. Add enough water to reach the top of the rolls. Place in the preheated oven for 30 minutes. Keep an eye and make sure there is always water in the dish. Add more if necessary.
6. Serve warm or cool.
