Stuffed Grape Leaves With Rice and Raisins
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jewishfoodsociety.org.
Cooking tools:
- Dutch oven
- Pot
- Chef's knife
- Cutting board
- Skillet
- Mixing bowl
- Plate
- Parchment paper
- Oven mitt
- Kitchen towel
- Spoon
- Measuring cup
- Measuring spoon
- Stove
- Oven
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, finely diced
- 1 garlic clove, minced
- 1½ cups short-grain rice
- 3 tablespoons Uzbek raisins or dried cranberries
- 1½ teaspoons salt
- Pinch of cinnamon
- Pinch freshly ground black pepper
- 1 cup boiling water
- 50 grape leaves (fresh or jarred)
- 2 lemons, sliced
- 2 tomatoes, sliced
- 10 garlic cloves, sliced
- 6 tablespoons olive oil
- ¼ cup boiling water
- 3 tablespoons lemon juice
- 1 teaspoon salt
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