30–40 grape leaves
110 g (4 oz / ½ cup) butter, cut into
small cubes
55 g (2 oz / ¼ cup) sugar (optional)
4 Tbsp vinegar (optional)
Herbs
50 g (2 oz) coriander leaves (cilantro)
50 g (2 oz) spring onions (scallions)
50 g (2 oz) dill
50 g (2 oz) Chinese chives
Filling
200 g (7 oz) minced lamb or beef
1 medium onion, peeled and grated
35 g (1 oz) Thai fragrant rice,
washed and soaked in water for
30 minutes
95 g (31/2 oz / ½ cup) dried split peas,
washed and soaked in water for
30 minutes
Salt to taste
Ground black pepper to taste
If fresh grape leaves are available, choose only young ones for this
dish. Remove stems from leaves, then wash, drain and boil them in
plenty of salted water for 2 minutes or until just softened and pliable.
Drain and allow to cool before use. If using frozen or preserved leaves,
thaw or drain respectively before use.
Wash and drain herbs, then finely chop them together.
Prepare filling. Put all ingredients into a large bowl and mix well
by hand. Add herbs and mix well.
Lay a leaf on a clean work surface and place 1 rounded (heaped) tsp
filling just under the centre.
Wrap up tightly: fold lower edge over filling, then fold in left and right
sides and roll up.
Place roll in a clean pot. Repeat until ingredients are used up, packing
rolls snugly next to each other.
Sprinkle butter on top, then invert a plate and place on top of rolls,
pressing down lightly.
Add water until plate is half immersed, then cook over very low heat
for about 1½ hours or until all the water has been absorbed and filling
is cooked.
If a sweet-and-sour taste is preferred, stir sugar and vinegar in 125 ml
(4 fl oz / ½ cup) water. Pour over cooked rolls and leave for about
30 minutes for the solution to be fully absorbed before serving.
Put all filling ingredients into
a bowl and mix well by hand.
The filling can be prepared a day
ahead and refrigerated, covered,
until needed.
Frozen or preserved leaves need
to be handled with great care.
If they do tear, however, simply
doublewrap to prevent leaks.
After placing inverted plate over
grape leaf rolls, add enough water
to half immerse the plate.
78