Vine Leaves Stuffed with Prawns and Dried Fruits
- 16 vine leaves (fresh or in brine)
- 200g rice
- 200g cooked prawns
- 2 onions
- ½ lemon
- ½ bunch chives
- 1 bunch fresh mint
- 6 cl cider vinegar
- 40g blond grapes (Smyrna)
- 75g crushed pistachios
- 2 tablespoons oil
- 5 pinches four spices
- 1 teaspoon powdered sugar
- Salt and ground pepper
- Shell the prawns. Peel and chop the onions.
- Heat the oil in a sauté pan. Add the onions and cook until softened without browning.
- Add the unwashed rice and stir until translucent.
- Stir in the blond grapes, crushed pistachios, four spices, sugar, salt, and pepper.
- Pour in water to 1½ times the rice height. Cover with parchment paper and simmer over low heat for 20 minutes, until liquid is absorbed.
- Off the heat, rest for 10 minutes.
- Fluff with a fork. Mix in prawns, chopped chives and mint, and cider vinegar. Stuffing is ready.
- Blanch vine leaves 5 minutes in lemon-flavored water. Drain and pat dry on a tea towel.
- Place 2 spoonfuls of stuffing in each leaf center. Fold sides inward and roll tightly.
- Repeat with remaining leaves.
- Refrigerate stuffed leaves for at least 3 hours.
- Serve garnished with mint sprigs and white grape clusters, if desired.
