Tomato Rice Stuffed Vine Leaves

Instructions

1. Step 1

   Rinse the vine leaves thoroughly under cool water and leave them to drain.

   Cookware: colander

2. Step 2

   Prepare the onion, garlic, tomatoes, parsley, and dill as indicated in the ingredient list.

   Timer: 10 min (fixed)

   Cookware: Chef Knife, cutting board

3. Step 3

   Rinse the rice in a fine-mesh sieve under cool water until the runoff is mostly clear, then drain well.

   Timer: 2 min (fixed)

   Cookware: fine mesh sieve

4. Step 4

   Heat 3 tbsp (45 ml) olive oil in a large skillet over medium heat. Add the onion and cook until softened but not browned.

   Timer: 6 min (fixed)

   Ingredients used: 45.0 ml Extra Virgin Olive Oil, 2.0 piece Onion

   Cookware: large skillet, wooden spoon

5. Step 5

   Add the garlic and cook over medium heat until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 12.0 gr Garlic

   Cookware: large skillet, wooden spoon

6. Step 6

   Stir in the rice, 2 ⅝ piece (300 gr) tomato, 1 tsp (6 gr) salt, black pepper, and allspice. Cook over medium heat until the tomato has softened and the rice has absorbed some liquid.

   Timer: 5 min (fixed)

   Ingredients used: 2.0 gr Allspice, 6.0 gr Fine Salt, 2.0 gr Ground Black Pepper, 250.0 gr long-grain white rice, 300.0 gr Tomato

   Cookware: large skillet, wooden spoon

7. Step 7

   Remove the skillet from the heat and fold in the parsley, dill, and dried mint. Let the filling cool until comfortable to handle.

   Timer: 10 min (fixed)

   Ingredients used: 2.0 gr Dried Mint, 15.0 gr Fresh Dill, 30.0 gr Parsley

   Cookware: large skillet, wooden spoon

8. Step 8

   Coat the bottom of a large pot with 1 tbsp (15 ml) olive oil.

   Ingredients used: 15.0 ml Extra Virgin Olive Oil

   Cookware: large pot

9. Step 9

   Lay each vine leaf vein-side up. Place a small spoonful of filling near the stem end, fold in the sides, and roll snugly toward the tip; arrange the rolls seam-side down in tightly packed layers in the pot.

   Timer: 25 min (fixed)

   Ingredients used: 40.0 piece Vine Leaf

   Cookware: large pot

10. Step 10

    Whisk ⅞ piece (100 gr) tomato with the water, lemon juice, 2 tbsp (30 ml) olive oil, and ¾ tsp (4 gr) salt. Pour the braising liquid evenly over the rolls.

    Timer: 2 min (fixed)

    Ingredients used: 30.0 ml Extra Virgin Olive Oil, 4.0 gr Fine Salt, 60.0 ml Lemon Juice, 100.0 gr Tomato, 400.0 ml Water

    Cookware: large pot, mixing bowl

11. Step 11

    Set a heatproof plate directly over the rolls to keep them submerged. Cover the pot, bring the liquid to a gentle simmer over medium heat, then reduce to low heat and cook until the rice and leaves are tender.

    Timer: 50 min (fixed)

    Cookware: Heatproof plate, large pot

12. Step 12

    Remove the pot from the heat and leave the stuffed leaves covered to rest before serving warm or at room temperature.

    Timer: 15 min (fixed)

    Cookware: large pot