A delightful Greek-inspired dish featuring grape leaves stuffed with a flavorful rice mixture.
Heat olive oil in a skillet over medium heat until shimmering.
Use a good quality olive oil for a richer flavor.
Sauté the chopped onion until soft and translucent.
Stir frequently to prevent the onion from browning.
Add the rice to the skillet and stir to coat with oil.
Ensure all rice grains are evenly coated with oil for even cooking.
Pour in water, add salt and pepper, and bring to a boil.
Use hot water to speed up the boiling process.
Simmer until the rice absorbs the water and is tender.
Keep the skillet covered to retain moisture.
Toast pine nuts in a separate skillet until golden.
Stir constantly to avoid burning the nuts.
Mix the cooked rice, pine nuts, and currants in a bowl.
Let the rice cool slightly before mixing to avoid clumping.
Blanch the grape leaves in boiling water for 1 minute and cool.
Plunge the leaves into ice water to stop the cooking process.
Stuff each grape leaf with a tablespoon of the rice mixture and roll tightly.
Place the seam side down to keep the rolls intact.
Arrange the stuffed leaves in a casserole dish, add water, and simmer until tender.
Cover the dish tightly to prevent drying out.
Serve the stuffed grape leaves with lemon wedges.
Garnish with fresh herbs for added color and flavor.
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