Lentil-Walnut Stuffed Grape Leaves with Sumac Broth

Ingredients

• preserved grape leaves, rinsed24
• brown lentils1 cup
• walnuts, finely chopped3/4 cup
• short-grain rice1/2 cup
• yellow onion, minced1
• olive oil3 tbsp
• allspice1 tsp
• cinnamon1/4 tsp
• sumac2 tbsp
• vegetable stock3 cups
• lemon juice3 tbsp
• fresh dill, chopped1/4 cup

Method

1. 1Cook the lentils in water until just tender, then drain well and cool slightly.
2. 2Warm 1 tablespoon olive oil and soften the onion, then mix with lentils, walnuts, rice, allspice, cinnamon, dill, and a little salt.
3. 3Lay a grape leaf shiny-side down, add a teaspoon of filling, fold in the sides, and roll tightly into a small cylinder.
4. 4Pack the rolls snugly in a wide pot. Mix stock with sumac, lemon juice, and the remaining olive oil, then pour over the rolls.
5. 5Place a plate on top to keep the rolls compact, cover, and simmer very gently for 45 to 55 minutes until the rice is cooked.
6. 6Let rest 10 minutes before serving so the flavors settle and the rolls keep their shape.
7. 7Spoon a little of the braising liquid over the platter and serve warm or at room temperature.

Tips

• Roll tightly but not hard enough to split the leaves; compact rolls cook evenly.
• Keep the simmer very gentle so the rice expands without bursting the wrappers.
• The broth should taste boldly tart before cooking because it mellows during braising.

Nutrition