Ingredients:

To prepare:

• 250 gr. pickled leaves
• 2 cups of rice
• 1 large onion, finely chopped
• 1/2 bunch parsley, finely chopped
• 1/2 bunch of dill, finely chopped
• 1/2 bunch of mint, finely chopped
• 1/2 tea glass Turna Riviera Olive Oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1/2 teaspoon of powdered sugar
• 2 tablespoons of pine nuts
• 2 tablespoons of currants

To cook:

• 1/2 tea glass of Turna Riviera Olive Oil
• 1 cup of hot water

Recipe:

Preparation of the Leaves: To flavour the pickled leaves, first wash them in plenty of water, then blanch them in boiling water for 2-3 minutes and shock them in cold water. This process will make the leaves more flexible.

Preparation of the Inner Mixing: Fry the onion with half a tea glass of Turna Riviera Olive Oil. When it becomes pink, add washed and drained rice, chopped parsley, dill, mint, salt, black pepper and granulated sugar. Roast for a few more minutes and then add pine nuts and currants. Leave the stuffing to cool.

Preparing the rolls: Lay the leaves with the veined part on the bottom. Put a dessert spoonful of the stuffing on them. Fold the edges of the leaves inwards and roll them tightly.

Cooking:

Arrange the wraps in a pot with leaves or sliced potatoes on the bottom. Spread Turna Riviera Olive Oil between each layer. Cover the rolls with a plate and add 1 cup of hot water. Cook over medium heat for about 30-40 minutes until the water is absorbed.

Serving Preparation: After the rolls get cool, place them on a serving plate. Optionally, decorate with lemon slices and serve.

Bon Appetit!