Stuffed Grape Leaves
Stuffed grape leaves offer a lesson in the marriage of sweet and savory spices that defines much of Mediterranean and Middle Eastern cooking. The warming notes of cinnamon and allspice transform what could be ordinary rice into something with real personality, while raisins provide bursts of natural sweetness against the briny leaf. Rolling them teaches patience, but rewards you with a dish that's equally at home on a mezze board or beside roasted meat.
Instructions
Wash rice in cold water until water runs clear.
Sauté onions in olive oil until tender.
Add spices and stir until fragrant.
Add remaining ingredients.
Bring to a gentle boil, then simmer for 30 minutes until all stock is absorbed and rice is tender.
Serve as a side dish or filling for dolmas..
Make it personal.
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