Name: Grape Leaves Stuffed with Rice, Rose Petals, Currants, and Mint
Yield: Serves 6 to 8
Cuisine: Turkey
Ingredients: 1 tablespoon dried mint; Salt; ¼ teaspoon ground allspice; 1 tablespoon sugar; ¼ cup extra virgin olive oil; 48 to 54 tender young grape leaves, freshly picked, defrosted, or packed in brine; 2 medium onions, finely chopped; 1 cup short-grain white rice, such as Baldo or Arborio; ¼ cup pine nuts; 1 tablespoon tomato paste, canned or homemade; ⅓ cup finely chopped fresh mint; 2 cups boiling water; 1 tablespoon dried currants; ⅓ cup crushed dried organic rose petals; ¼ teaspoon ground cinnamon

Preparation info

Serves
6 to 8

Difficulty
Medium

Appears in

Mediterranean Clay Pot Cooking

By Paula Wolfert

Published 2009

About

Here dried rose petals and both fresh and dried mint add an unusual dimension of flavor to a traditional Turkish starter. The combination of seasonings generates a haunting aroma, and cooking in clay ensures steady heat, which produces a velvety melt-in-the-mouth texture.

After cooking, the stuffed grape leaves should be chilled so the filling can set up, but they are best served at room temperature. They will keep well in the refrigerator for three or four days.