These rolls taste full despite having no meat, and what does that is plenty of onion and olive oil. Being mean with the onion is the commonest mistake; aim for roughly one onion to every two handfuls of leaves. The pine nuts and currants are not optional extras either, they are part of the character.
Ingredients
For the filling
For rolling up
For cooking
Method
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Prepare the leaves
Hold the brined leaves in boiling water for 2 minutes and rinse in cold water. If they are very salty, soak them for 20 minutes.
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Fry the onion
Cook the onions in olive oil over a low heat for 15 minutes, until translucent.
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Add the pine nuts
Add the pine nuts and cook for 3 minutes, then add the currants.
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Finish the filling
Stir in the rice, the spices and the salt and cook for 3 minutes. Take off the heat, add the herbs and cool.
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Roll
Lay each leaf veined side up and cut off the stalk. Put filling along the bottom edge and roll tightly. Rolled loosely they open as they cook.
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Pack the pan
Line the bottom with torn leaves and pack the rolls in tightly.
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Cook
Pour in the olive oil, lemon juice and hot water and put an upturned plate on top. Cook over a low heat for 50 minutes.
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Cool
Leave them to cool in the pan. Lifted out hot they fall apart.
Tips
- Do not reduce the onion; all the richness of a meatless roll comes from there.
- Roll tightly but leave the rice room, because it doubles as it cooks.
- Serve cold. A night in the fridge makes them noticeably better.
Nutrition
Values are per serving and approximate.