Fine Cooking

屈服：Yields 30 to 36 pieces.

Servings:八到十。

传统浸泡墨西哥同时，将它们浸泡在葡萄酒中，这给了他们额外的拳头。您可能会在一罐葡萄叶中发现各种各样的叶子尺寸。如果您有很大的，请用它们将平底锅衬上，或在填充之前将它们修剪为5×5英寸。

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1/4 cup dried currants
1 cup dry white wine
1/3杯特级纯olive oil
1/2 cup short-grain rice, such as arborio
1/2杯小洋葱
1/3杯松子
5 medium scallions (white and light-green parts only), thinly sliced
Finely grated zest from 2 large lemons
2 medium cloves garlic, minced
Kosher or sea salt
2 Tbs. chopped fresh dill (stems reserved)
2 Tbs. chopped fresh mint (stems reserved)
30 to 36 bottled grape leaves, plus about 15 more for lining the pan (from one 15-oz. jar)
1-1/2 Tbs. fresh lemon juice

Calories (kcal) : 170
Fat Calories (kcal): 90
Fat (g): 11
饱和脂肪（G）：1.5
多不饱和脂肪（G）：2.5
单不饱和脂肪（G）：6
Cholesterol (mg): 0
钠（MG）：430
Carbohydrates (g): 13
Fiber (g): 1
蛋白质（G）：2

准备

In a small bowl, soak the currants in the wine for at least 4 hours but preferably overnight.
用中火加热10英寸直面炒锅的油。加入大米，洋葱，松子，葱，柠檬皮，大蒜和3/4茶匙。盐。将热量减少到中等，然后煮，搅拌，直到洋葱变软和香，3至4分钟。加入液体和1/2杯水。用中高温煮至大多数液体蒸发，大约6分钟。将混合物转移到碗中，然后搅拌切碎的莳萝和薄荷。
Wipe the pan clean and line the bottom and sides with about 15 of the extra grape leaves—choose leaves that are large, torn, or have many holes. Top with half of the reserved dill and mint stems.
On a large cutting board or clean counter, lay out as many grape leaves as you have room for, veined side up. Remove any long stems. Drop a scant tablespoon of the rice mixture onto the bottom center of each leaf and with your fingers, shape the filling into a mound about 2 inches wide and 1 inch tall. Fold the bottom of the leaf up over the filling and then fold in the sides of the leaf to enclose the filling. Using the side of your finger, gently press the filling down toward the bottom fold of the grape leaf, and then tightly roll the filling up in the rest of the leaf, forming a stubby, compact cylinder.
当您填充叶子并将叶子滚动时，将它们紧紧地包装在锅中，向下接缝，形成同心圆。尽可能保持毛绒叶层均匀。
Continue stuffing and packing the leaves until all the stuffing is used. Scatter the remaining dill and mint stems over the stuffed leaves and then cover with the remaining extra grape leaves. Fold over the grape leaves from the sides to completely cover the stuffed grape leaves.
Fill the pan with enough water to barely cover the leaves. Sprinkle the lemon juice on top. Weight down the stuffed leaves with a heavy heatproof plate or a pan partially filled with water. If you’re using a plate that’s not very heavy, put a 15-oz. can on the plate. Bring to a boil over medium-high heat and then reduce the heat to medium low and simmer for 50 minutes. Carefully remove and taste one stuffed leaf to see if the rice is soft. If not, continue cooking, checking every 10 minutes, until soft. Remove the pan from the heat and let cool at room temperature until warm, about 1 hour.
从Dolmades的顶部取下板或锅，然后小心地倒出液体，用一个开槽的刮刀轻轻压在Dolmades上。盖上至少1小时。在室温下食用冷却。

Make Ahead Tips

You can make the stuffed grape leaves a day ahead.