Here’s a twist on stuffed grape leaves that carries a note of mint, a pronounced sweetness from currants and a mild savoriness from fermented onion. Pine nuts also lend a richness and additional texture.
The sweet and tangy parcel is rounded out with cooked black rice. The grape leaves are cooked in the remaining fermented brine for flavor, functionality, and to minimize waste.
Serve the cooked grape leaves chilled with a labneh or vegan alternative. Top them off with fresh dill and a drizzle of olive oil for the perfect, balanced bite.
What’s Good to Know with Chef Olivia:
- Black rice, also coined as forbidden rice, is a medium-sized grain which means that it contains a good amount of starch to hold together the other ingredients.
- If black rice is unavailable, try using long-grain brown rice.
- Make sure to wrap the grape leaves tightly to ensure they keep their shape. It’s important to make sure the grape leaves are arranged tightly next to each other in the pan.
- The currant-rice filling can also be served as a rice salad or warm as a pilaf if wrapping grape leaves is too laborious.
- Toss any leftover fermented mixture with roasted vegetables such as Brussels sprouts or sweet potatoes for a flavorful side.
Ingredients
For the Fermented Dried Currant Grape Leaf Filling:
Yield: 1 quart-sized jar
- 1 cup dried currants
- 2 yellow onions, finely diced
- 4 garlic cloves, smashed
- 1 tablespoon dried mint tea
- 2 tablespoons raw apple cider vinegar
- 2 tablespoons honey
- 1/4 teaspoon dried oregano
- 1 tablespoon sea salt
- 2 bay leaves
- water, to cover
For the Fermented Grape Leaves with Mint Currant Black Rice and Assembly:
Yield: 3 dozen grape leaves
- 4 cups cooked black forbidden rice
- 1 bunch scallions, sliced
- 1 cup pine nuts
- 3 cups fermented dried currant grape leaf filling
- 2 teaspoons sea salt, or to taste
- 1 large jar of grape leaves
- 2 cups labneh, or vegan alternative
- 1 small bunch dill
- olive oil, to drizzle
Directions
For the Fermented Dried Currant Grape Leaf Filling:
- Add dried currants, onions, smashed garlic, mint tea, apple cider vinegar, honey, dried oregano and sea salt to a large bowl.
- Massage gently for one minute and allow mixture to rest for 10 minutes.
- Fold in bay leaves.
- Pack mixture tightly into a sterilized, quart-sized, glass jar, making sure there are no air pockets. Add fermentation weight.
- Add filtered water until the level reaches 1 inch below the bottom glass rim.
- Attach airlock lid and ferment at room temperature for 5 to 7 days.
- Refrigerate for extended storage.
For the Fermented Grape Leaves with Mint Currant Black Rice and Assembly:
- In a large bowl, fold together cooked rice, sliced scallions, pine nuts, fermented currant grape leaf filling, and sea salt.
- Place a grape leaf shiny side down on a cutting board, with the stem close to you. Add 1 to 2 tablespoons of filling, depending on the size of the leaves. Fold the stem end over the rice and hold it in place. Fold sides over rice and roll away from you. Place in a wide nonstick pan, seam size down.
- Repeat the process with the remaining filling and grape leaves, arranging each one tightly in a pan to keep the grape leaves intact.
- Add 1 cup of brine and 1 cup water to the pan.
- Cover pan with a lid and simmer for 20 to 30 minutes.
- Cool completely before serving with labneh, dill sprigs and a drizzle of olive oil.
More fermented recipes from Chef Olivia:
