Rice, Pine Nut, and Currant Filling for Grape Leaves, Cabbage Leaves, Peppers, and Tomatoes

Name: Rice, Pine Nut, and Currant Filling for Grape Leaves, Cabbage Leaves, Peppers, and Tomatoes
Prep time: 30 min
Total time: 30 min
Yield: Makes enough to fill 4 to 6 large tomatoes or peppers, 8 or more cabbage leaves, or up to 30 or so grape leaves
Cuisine: Middle East
Ingredients: ¼ cup chopped fresh parsley leaves; 2 cups chicken, beef, or vegetable stock, preferably homemade, or water; 2 cups chicken, beef, or vegetable stock, preferably homemade, or water; 2 cups chicken, beef, or vegetable stock, preferably homemade, or water; 2 cups chicken, beef, or vegetable stock, preferably homemade, or water; 1 cup long-grain rice; Pinch of cayenne; ¼ teaspoon ground cinnamon; Zest of 1 lemon, minced; ¼ cup chopped fresh mint leaves; ¼ cup chopped fresh dill leaves; ⅓ cup pine nuts; ⅓ cup currants or raisins; ⅓ cup currants or raisins; ¼ teaspoon ground allspice; ¼ cup extra virgin olive oil; 2 large onions, chopped; Salt and black pepper to taste; Salt and black pepper to taste

Preparation info

Makes enough to fill
4 to 6
large tomatoes or peppers, 8 or more cabbage leaves, or up to 30 or so grape leaves

Difficulty
Easy
Ready in
30 min

Appears in

The Best Recipes in the World

By Mark Bittman

Published 2005

About

A flavorful vegetarian filling for stuffed vegetables that is simple, quick, and easy to make in advance. If you have a mild chile powder (like one made from Aleppo or New Mexican chiles), use ½ teaspoon or more of it in place of the cayenne.

Some cooks add about ½ cup grated hard sheep’s cheese, of a type like pecorino Romano, to this mix.

Ingredients

Middle East
Side dish
Gluten-free

Ingredients

Method