Tag Archive for: pistachios

 with Pomegranate Molasses

Stuffed Grape Leaves Casserole drizzled with Pomegranate Molasses

Stuffed grape leaves (aka dolmades in Lebanon, dolmas in Iraq, dolmathes in Greece) have been one of my absolute favorites since I was a kid…

 Growing up (and maybe still? I should ask.) Mom and Dad would set out on their vintage cycles every Sunday morning during warm months for a 2-3 hour journey.  Dad, the consummate gentleman, always accommodated Mom's extremely leisurely pace which my sister and I giggled over while peeking through the living room curtains to watch them depart – overcome with a glee that came only from having three hours to do exactly as we pleased – while they wobbled away like bicycle tourists in their own driveway, the two of us eagerly plotting our next move, wondering if they might not topple right over going that slow.  

Alas, they covered a lot of ground!  

Their excursions took them everwhere from the far depths of the east side, downtown into the flats and many times, through the valley – my sister's and my destination of preference.  Not that, selfish as we were then, we really cared where they went- it was just that trips to the valley meant they returned with bunches of grape leaves carefully packed into their cargo holders… aka Stuffed Grape Leaves for Dinner!!!

Mom made the BEST stuffed grape leaves – and til now, I'd never been quite satisfied with any recipes (even those from Lebanese restaurants) other than hers- simply because she used FRESH grape leaves rather than jarred.  Once you've tried both, the difference is quite discernable; the texture of jarred or canned grape leaves is much softer with a muddled flavor.  

"Wait!"  You cry.  "I don't have access to fresh grape leaves!"  

No problem!

I have TWO solutions for you… Not only does my casserole version bake the leaves in a manner which seems to completely remedy the softness and flavor issues even if you DO use jarred, but, I've also discovered a fresh substitute for grape leaves in collard green leaves (my new preference!)  Yes, that's right.  Collard greens provide the freshness jarred grape leaves lack, plus they're larger & therefore quicker/easier to use.  Parboiling softenes them up to a lovely texture.  Either way you make it, the recipe will be amazing.

This aromatic, middle-eastern dish brimming with pistachios, raisins, brown rice and mint is certain to become a family hit at your house also!  Jim, the gorgeous, agile & shredded (apologies, I digress) boxer of our household, loves when I make it for him- in fact the collard greens are his preference too 🙂

Please enjoy!

Love,

Juliane

 


Stuffed Grape Leaves Casserole topped with sliced lemon & Pomegranate Molasses 

Recipe for Stuffed Grape Leaves Casserole (Serves 8)

Adapted from Vegetarian Times

Ingredients

• 30
  jarred or fresh grape leaves or 1 bundle collard greens, stems removed
• 2 Tbs. olive oil (+ additional for brushing top of casserole & dish)
• 1
  large onion, diced
• 1
  cup brown rice
• 2
  cups low-sodium tomato juice
• 1 cup chopped unsalted, hulled pistachios
• 1
  cup chopped fresh parsley
• 1
  cup chopped fresh mint
• 1
  cup raisins
• ¼
  cup fresh lemon juice
• thinly slivered lemon slices for garnish
• Pomegranate
  molasses (or concentrate) for drizzling, optional

Method

1. Dip grape leaves or collard leaves, depending on which you're using, into large pot of boiling water 2 minutes.
Drain, and set aside.

2. Heat oil in large saucepan over medium heat. Add onion,
and sauté 7 to 10 minutes, or until beginning to brown. Add rice and 2 1/2 cups
water, and bring to a boil. Cover, reduce heat to medium-low, and cook 30 to 40
minutes, or until liquid is absorbed. Remove from heat, and stir in tomato
juice, pistachios, parsley, mint, raisins, and lemon juice. Season with salt
and pepper, if desired. (Mixture will be very wet.)

3. Preheat oven to 350°F. Brush 2-qt. baking dish with olive
oil. Pat grape leaves (or collard leaves) dry. Line bottom and sides of baking dish with grape (or collard) leaves, allowing leaves to hang over sides. Spread half of rice mixture over
grape leaves. Top rice with more grape (or collard) leaves, then top with remaining rice
mixture. Cover casserole with remaining grape (or collard) leaves, and seal by folding over leaves around edges. Brush top with olive oil. Bake 30 to 40 minutes, or
until grape or collard leaves on top darken and casserole looks firm and dry.

4. Dip knife in cold water. Cut straight down with tip of
knife to make 8 servings, then remove servings with spatula. Garnish with lemon
slices, and drizzle with pomegranate molasses (if using- I love!).

5. This dish freezes beautifully for fabulous leftovers on busy nights!

What are some of your fondest food or otherwise memories growing up?

Did you & your sibblings look forward to your parents leaving you "home alone?" :-) 

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