Enchanted rice with grapes, feta and pistachios
User Reviews
5
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Prep Time
20 mins
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Cook Time
1 hr
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Total Time
1 hr 20 mins
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Course
Main Course
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Cuisine
North American, Israeli
Enchanted rice with grapes, feta and pistachios
Description
Enchanted rice with grapes, feta, and pistachios features basmati rice cooked atop large grape leaves, which lend a delicate fragrance and prevent sticking. The rice is seasoned with salt and olive oil, then simmered until tender. Separately, a mixture of feta cheese, black grapes (preferably Coronation or Concord for their flavor), fresh chopped herbs such as oregano, tarragon, and thyme, salt, pepper, and olive oil is baked until soft and slightly caramelized. The baked feta and grapes are drained and reserved alongside the flavorful oil.
Toasted pistachios add a crunchy contrast, enhancing the textures. The combination of creamy feta, sweet-tart baked grapes, herbal brightness, and nutty pistachios elevates the fragrant, tender rice. This flavorful mixture is excellent for serving alongside grilled vegetables or as a unique vegetarian main dish.
The preparation involves careful baking of feta with grapes to create a sauce and toasting nuts to bring out aroma and flavor. The rice's gentle cooking on grape leaves yields a tactile experience and subtle earthy notes. It’s a layered recipe that balances rich dairy, fresh fruit, herbs, nuts, and grain.
Ingredients
For feta in grape sauce:
- 8 oz feta cheese or tofu for vegan version, 225g
- 2 black grapes I recommend Coronation grapes or Concord grapes, large bunches
- ¼ cup fresh herbs such as oregano, tarragon and thyme, chopped
- salt
- black pepper
- ¼ cup olive oil
For rice:
- 4-8 grape leaves large
- 1 cup basmati rice
- 2 cups water
- 1 teaspoon salt
- 1 tablespoon olive oil
For serving:
- ½ cup pistachio chopped
- ¼ cup fresh herbs such as oregano, tarragon and thyme, chopped
Instructions
Prepare feta in grape sauce:
- Preheat the oven to 400F (200C) with a rack in the center of the oven.
- While the oven is preheating, combine feta, grapes, herbs, salt and pepper and olive oil on a foil-lined baking sheet and toss until mixed.
- Bake for 25 minutes. Strain feta and grapes from sauce and set aside. Reserve sauce in a separate container.
Toast pistachios:
- Add pistachios to a different parchment-lined baking sheet. Bake in a 400F (200C) oven for 5-7 minutes, checking and stirring pistachios often to avoid burning. Remove and set aside.
Prepare rice:
- Line the bottom of your pot with large grape leaves (the amount you'll need will depend on the size of your pot and your largest leaves).
- Add basmati rice to pot. Top with water, adding salt and a drizzle of oil. Cover with lid and bring to a boil. Once rice is boiling, turn heat to lowest and let cook, covered, 15-18 minutes, until water is fully absorbed and rice is tender. Let rice sit undisturbed, lid on, for 5 minutes. Fluff with fork and set aside.
- Decorate the bottom a platter whose diameter is larger than the pot with additional grape leaves, if desired.
- When ready to serve, cover pot with the platter. In one swift motion, invert pot onto platter, tapping the bottom of the pot a few times. Remove pot, letting rice spill onto the platter. Remove cooked grape leaves.
- Top rice with reserved grapes and ¾ of the grape sauce. Top with large chunk of feta. Drizzle with remaining grape sauce. Sprinkle chopped pistachios and fresh herbs. Serve immediately.
- Rice will keep in the fridge for 4-5 days. If making ahead, prepare all components separately and keep them separated until ready to serve. Warm up rice and feta separately before combining.
User Reviews
Overall Rating
5
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