Cherry Leaf Wrap


  • 400 gr. vine leaf
  • 2 cups of rice
  • 2 onions
  • ½ cup of olive oil
  • 2 tablespoons of peanuts
  • 1 tablespoon of currants
  • 1 tablespoon of pomegranate molasses
  • 1 tablespoon of granulated sugar
  • ½ teaspoon of black pepper
  • ½ teaspoon of mint
  • ½ teaspoon fresh spring
  • ½ teaspoon cinnamon
  • 400 gr. cherry
  • 2 cups of cherry juice
  • Salt

Preparation Of

If you are using vine leaves in brine, just soak them in hot water and remove the salt. If you are using fresh vine leaves, wash them in water and boil them. Finely chop the onion. Wash and drain the rice until the starch is gone. Heat the olive oil in a large saucepan or skillet. Add the pine nuts and fry them until they turn pink, add the onion and continue frying. When the onions soften, add the washed rice and continue to fry until it becomes transparent. Then add currants, pomegranate syrup, black pepper, salt, cinnamon, allspice, dried mint and mix. Finally, add 1 glass of cherry juice, 1 glass of water and sugar and let it slide. 5 minutes after the water of the rice boils, take it off the stove and let it cool. Put the appropriate amount of mortar and one cherry on the vine leaves, fold the edges in the middle and wrap them in finger thickness. Make a base of vine leaves at the bottom of the pot. Arrange the wraps you made on it. Sprinkle the remaining cherries between them. Add a mixture of water and cherry juice until it reaches the level of the wraps, if you want, you can drizzle 1-2 tablespoons of olive oil. Put a porcelain plate on top and close the lid of the pot. Cook on very low heat for about 35-40 minutes. Let it come to room temperature in its own pot. Serve warm or cold.

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