Grape Rolls with Cherry in Olive Oil

(Visneli Yaprak Sarmasi)

~200 gr grape leaves, washed one by one
3/4 cup hot water

Filling:
1/2 cup rice, washed and drained
2 medium onions, finely chopped
1/4 cup extra virgin olive oil
1 tbsp pine nuts
1 tbsp pomegranate paste
1/2 tsp cinnamon
1 tbsp dry mint
1 tbsp sugar

Salt
1/2 cup red sour pitted cherries syrup (red sour pitted cherries in light syrup, in jar)
Red sour pitted cherries, cut in half

Saute the onion with olive oil for about 2-3 minutes. Add the rice and salt, stir. Cover and cook over very low heat until the rice looks almost see-through. Add the pomegranate paste, pine nuts, cinnamon, mint and 1/2 cup red sour cherries syrup. Cook until all the water evaporates, stirring occasionally over low heat. Put aside and let it cool down.

Meanwhile, fill a large pot half way with water and boil. Add all the leaves in it and boil for about 1-2 minutes. Drain and cut off the stems. The matte (not shiny) side of the leaf is the inside, that's where the filling will go. Use a teaspoon to put filling on it, place two halves of cherry (picture). First fold over the top, then the two sides and roll to close it up. Line up all the rolls in the pot side by side tightly, without any holes in between.

Pour in 3/4 cup of water from the side of pot. Cover and cook over low heat until most of the water evaporates. Leave a little bit of water at the bottom, it will go away as it's cooling down.

After it cools down, place on a serving dish. Serve the Stuffed Grape Rolls with Cherry at room temperature or chilled.

Ottoman Kitchen