recipe · 0 min · serves 4

Stuffed Grape Leaves

Ingredients

• 1 cup rice
• 2 cups chicken stock
• 1 cup canned tomatoes
• 0.25 cups olive oil
• 0.25 tsp ground allspice
• 0.5 tsp ground cinnamon
• 1 onion_unit onion
• 0.5 cups dried apricots
• 0.5 cups dill
• 0.5 cups pine nut
• 1 lemon_unit lemon
• 1 pinch salt
• 1 pinch black pepper

Method

1. Wash rice in cold water until water runs clear.
2. Sauté onions in olive oil until tender.
3. Add spices and stir until fragrant.
4. Add remaining ingredients.
5. Bring to a gentle boil, then simmer for 30 minutes until all stock is absorbed and rice is tender.
6. Serve as a side dish or filling for dolmas.