Ingredients
- 80 vine leaves (400g)
- 2 cups Carolina rice
- 2 onions finely chopped
- 2 bunches of green onions, chopped
- 1 cup of olive oil
- 1/2 bunch of parsley, chopped
- 1/2 bunch of dill, chopped
- 1/2 bunch of mint, chopped
- 1 lemon
- 1 tomato, grated
- Salt
- Freshly ground pepper
Preparation:
First, soak the rice in a bowl of water for 1 hour.
Then, put it in a strainer and rinse it under running water to remove the starch.
Drain it well.
Put the rice in a bowl.
Sauté the dry onions and spring onions over low heat for 3 to 4 minutes.
Add the rice and mix well to coat.
Add 2 cups of water and simmer for 6 to 7 minutes, until the rice absorbs the liquid.
Add the salt and pepper and sprinkle with the herbs.
Grate the tomato into the filling and mix well, let the filling cool down a bit.
In the meantime, blanch the vine leaves for a few minutes and put them in a bowl of cold water.
Drain them.
Remove any thick nerves at the edge of the vine leaf.
Take a vine leaf in your palm, with the veins facing up, so you can see them, put a spoonful of filling, close the two sides and then roll it up.
Line the bottom of a pot with vine leaves.
In between, place stalks of the herbs we put in the filling.
Place them row by row in the pot, with the joint facing down and close to each other.
Pour the rest of the oil over the shushe and cover with a plate so they don’t unravel during cooking.
Place a weight on the plate.
Pour water, enough to cover them.
Simmer the shushe until the water is saved and they remain with their oil, for about 20 minutes.
Leave them in the pot for 10 minutes off the heat and then serve.
