Blackened Grape Leaves with Olive Mint Chutney

• Mentioned In: 1.29 - Sisters
• While acting as a waiter, Jason advises a customer at Kora's Inn to order this.

Recipe

• This recipe was found by Ty. At first, it was a standard stuffed grape leaves dish. However, because the recipe did not call for charring the leaves, this has since been changed. The chutney recipe was adapted from two different recipes- one for green olive chutney and another for mint chutney

Ingredients

• For the grape leaves
  • 6 to 8 grape leaves (sold in a jar), drained, rinsed and patted dry
  • 1 3/4-to-1-pound round piece goat cheese, such as bucheron, at room temperature (or 2 smaller pieces, stacked)
  • 1/4 cup extra-virgin olive oil, plus more for brushing
  • 2 sprigs fresh rosemary
  • Pinch of red pepper flakes
  • Kosher salt
  • Crusty bread, for serving

• For the olive-mint chutney
  • 1 lb. cracked green olives; pitted & minced
  • 1/2 cup of mint leaves, Optionally: separated from stems
  • 1/4 cup of coriander leaves (Cilantro), Optionally: separated from stems
  • 4 cloves Garlic; minced
  • 1/2 fresh chile; minced
  • zest of 1 lemon; minced
  • 2 tbsp. capers; rinsed & minced
  • 2 tbsp. olive oil
  • 1 tsp. freshly ground black pepper

Preparation

• For the grape leaves
  • Step 1- Blanch the leaves.
    • Bring 8 cups of water to a boil in a large pot, add juice of 1/2 lemon and the salt.
    • Carefully unroll the leaves (do not separate them). Turn off the heat and place leaves in the hot water for 3 minutes.
    • Remove leaves and place them in a bowl and cover with cold water. When cooled, drain in a colander.
    • It is not unusual for many of the outer leaves in the jar or can to be damaged, or to tear while using. Set these aside to use later in the recipe.
  • Step 2- Prepare the filling
    • Soak the rice for 10 minutes in hot water and drain. (Alternatively, sauté the rice with the onion.)
    • Sauté the onions in 1 tablespoon of olive oil until translucent, not browned.
    • In a bowl, combine the onions, ground beef, rice, remaining olive oil, dill, mint, juice of 1 lemon, and pepper. Mix well by hand.
  • Step 3- Filling and rolling the leaves
    • Gently separate one leaf and place it shiny side down on a work surface.
    • Place a pinch (up to a teaspoon) of the filling on the leaf at the point where the stem joined the leaf.
    • Fold up the bottom of the leaf over the filling, then each side inward in parallel folds, and roll up the leaf.
    • Roll should be firm, not tight, as the filling will expand during cooking. Repeat until all the filling has been used.
  • Step 4- Cook the leaves
    • Put a plate or wooden kabob skewers in the bottom of a heavy-bottomed pot (see tip below). The plate should fit as closely as possible to the sides.
    • If there are unused leaves, or leaves that were torn and not used during the filling process, put them on the plate or on top of the skewers.
    • Place the stuffed grape leaves on top, packing them closely together (not squashed), seam side down, so they don't unroll during cooking.
    • Layer them until all are in the pot (2-3 layers is best, but no more than 4 layers). Place several unused leaves over the top.
    • Take another plate and place it upside down on top of the stuffed grape leaves, with something to weight it down (a second plate works well).
    • Add 2 cups of water to the pot and cover. Bring the water to a gentle boil, add the remaining lemon juice, reduce heat to low and simmer for approximately 50-70 minutes.
    • Check to see if done. If the rice has cooked, they are done. If not, continue cooking for another 10 minutes and check again.
    • Cooking time depends both on the type of pot used and the particular stovetop element.

• For the chutney
  • In a bowl, combine the olives, garlic, chile, lemon zest and capers. Stir in the olive oil and black pepper.
  • Wash the mint and coriander leaves in cold water, give them a rough chop, and add them to the other ingredients.
  • Put into a blender and pulse to desired consistency.
  • Serve on the side or poured over grape leaves.

Other Links

Stuffed Grape Leaves with Meat and Rice