Ingredients

• 2 Tbsps Pine nuts (toasted in a dry pan)
• 2 finely chopped shallots
• 1 Tbsp sesame oil
• 50 grams Brown rice
• 0.125 l water
• 2 Tbsps raisins
• 4 sprigs finely chopped cilantro
• 0.5 tsp cinnamon
• 20 Grape leaves (from a jar packed in brine)
• lemons (juice and slices)

Directions

• 1. For the filling: Heat the sesame oil in a saucepan. Add the shallots and cook until translucent. Stir in the rice and allow to toast. Cover with water and cook, covered, over low heat, until the rice is cooked and the water has been absorbed, about 30 minutes. Stir in the pine nuts, raisins, cilantro and cinnamon.
• 2. For assembling: Rinse the grape leaves until cold water and pat dry. Slightly overlap 2 grape leaves on a work surface so 1 sheet is formed.
• 3. Place a heaping tablespoon of the filling on each set of grape leaves. Fold the sides of the leaves inward and roll from the bottom up.
• 4. Place the stuffed grape leaves seamside down in a small saucepan. Add the lemon juice and cover with water. Cover and simmer for 30 minutes. Remove lid and cook until almost all the remaining liquid evaporates, about 10-15 minutes.
• 5. For serving: Allow the stuffed grape leaves to cool completely along with the remaining pan juices. Serve on plates with lemon slices.

Nutrition

Photos