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Stuffed Grape Leaves

1/4 cup dried currants
1 cup dry white wine
12 tablespoons olive oil
6 green onions and green tops, finely chopped
1 tablespoon minced fresh parsley
3/4 cup long-grain white rice
1 tablespoon minced fresh dill
1/4 cup pine nuts
salt and freshly ground pepper, to taste
16 ounces grape leaves preserved in brine
boiling water
6 tablespoons fresh lemon juice
2 cups beef stock
Lemon wedges and chilled plain yogurt

In a small bowl combine currants and wine; set aside. In a small
skillet over medium heat, warm 2 tablespoons of the oil. Add onions
and parsley and saute until onions are translucent (about 5 minutes).
Add rice, dill, pine nuts, currants and wine, salt, and pepper;
stir to mix, cover, and simmer until liquid is absorbed (about 10
minutes). Remove from heat and cool. Remove grape leaves from jar
and immerse in boiling water about 30 seconds; drain and rinse
under cold water. Cut off and discard tough stems. Pat leaves dry
with paper towels, then place shiny side down on a flat surface.
Place a rounded teaspoon of the rice mixture on center of each
leaf. Fold base end of leaf over filling to cover; fold in sides
of leaf, overlapping them, then roll up carefully to form a sealed
cylinder about 2 inches long. Repeat with remaining leaves.

In bottom of a Dutch oven or other heavy, broad-bottomed pan,
arrange a layer of stuffed leaves, seam side down, close together.
Sprinkle with some of the lemon juice and 2 tablespoons of the
olive oil. Repeat, making as many layers as necessary to accommodate
all of the stuffed leaves; sprinkle each layer with lemon juice
and 2 tablespoons olive oil. Pour in beef stock and the remaining
olive oil, being careful not to disturb layers. Place a heavy plate
on top to weight down stuffed leaves. Cover and simmer over very
low heat until rice is tender (about 40 minutes). To test, open
one of the packets. Remove from heat and lift stuffed leaves out
with a slotted utensil.


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