Vine leaves stuffed with lentils and raisins
Ingredients:
1 small jar of pork terrine (or minced pork meat)
30-40 fresh vine leaves
½ cup short grain rice
1/3 cup red split lentils
1 onion
2 cloves of garlic
½ teaspoon ground coriander and nutmeg
Salt and pepper
1 dose of saffron
2 pinches of turmeric
3-4 sprigs of fresh mint (variety to cook, not for tea)
30-40 g raisins
Clarified butter and oil
Preparation:
Chop the garlic and onion, rinse the rice. In a saucepan, heat a little oil. Saute the onion and garlic. Then add the rice and pork terrine (crushed). Stir until the becomes slightly transparent. Pour 1 cup of boiling water and also mix in the lenses. Season the stuffing all the spices, a little butter and raisins. Simmer until the rice absorbs the water.
Dip the vine leaves in boiling water. Once they soften, stuff each with a spoonful of rice and wrap to make a small bundle. Line the bottom of a deep saucepan with a few leaves. Arrange the stuffed vine leaves above, cuddling them tight one against the other. At the end, press the stuffed leaves with a plate placed upside down. Fill the saucepan with boiling water up to 1 cm below the level of the plate.
Simmer the dish over low heat about 80-90 minutes. Serve hot.
