Rice, Pine Nut, and Currant Filling for Grape Leaves, Cabbage Leaves, Peppers, and Tomatoes

1. 1

   Put the olive oil in a wide saucepan or deep skillet with a lid and place over medium heat.

2. 2

   A minute later, add the onions and cook, stirring occasionally and sprinkling with salt and pepper, until they are well softened but not at all browned, at least 5 minutes.

3. 3

   Add the pine nuts, currants, allspice, cinnamon, cayenne, and rice.

4. 4

   Cook, stirring occasionally, until the rice is glossy, a minute or two.

5. 5

   (If you are stuffing tomatoes or other vegetables with pulp, add the pulp at this point and cook for another 5 minutes or so.)

6. 6

   Add the stock, bring to a boil, reduce the heat so the mixture barely simmers, and cover.

7. 7

   Cook until the liquid is absorbed, 15 to 20 minutes.

8. 8

   Let cool a bit, then stir in the herbs and the minced lemon zest.

9. 9

   Taste and adjust the seasoning.

10. 10

    Use immediately or cover and refrigerate for up to a day before stuffing tomatoes, peppers, or grape or cabbage leaves.

* Per serving · 4 servings · Values may vary.

No additional tips available.