Cooks this dish for paying guests · Verified chef · Answers buyers directly
3 h total110 min hands-onServes 6Hard
211 more verified cooks and this recipe costs $14.99
TOP RATED → LEGENDRolled to the thickness of a finger, and the pot is weighted so nothing unrolls.
Yours for good once bought. Updates from the chef included.
The sauce, the cure, the dough, the dressing — a restaurant makes these itself, and so will you. Every one below is a full sub-recipe: its own ingredient list, its own method, its own yield and shelf life. Nothing says «use shop-bought».
A few ingredients to show you what the dish is built on. Every one on the full list carries a gross and a net weight per portion, and a note on what you can swap it for where you live.
Vine leaves000 g
Medium-grain rice000 g
Onion000 g
Pine nuts000 g
Currants000 gMost of what goes wrong is decided at the counter, before you cook anything. These are filmed by the chef: what to buy, how to tell it is good, and how to set your own kitchen up for it.
Vine leaves: jarred, vacuum-packed and fresh
Rolling to a finger's thickness
Lining and weighting the pot
Written the way a restaurant writes a technical card: one operation per step, each with its own time and temperature. 21 of the 25 carry a photo of what it should look like at that moment, and 7 carry a short clip for the parts a still cannot show.
Hardest step: rolling tight without splitting the leaf — step 15 of 25.
Read the whole method before you start, then weigh everything out. Every timing below assumes the next ingredient is already within reach.
Free preview3 things Nurten Cetin watches for every service. You can read what they are right now — the answer to each one comes with the recipe.
Lining the pot with torn leaves
Leaving room for the rice to swell
Cooling in the pot, never lifting them hot
How tightly to roll so the rice can swell without splitting the leaf, and the liquid level that cooks without floating them apart.
Written by Nurten Cetin. Visible only to people who bought this recipe.
Read it — $6.99Only people who bought the recipe and showed the dish they made can leave a note. Nobody is paid for it.
289 people cooked it, 88% got it right, and that is the entire reason it costs $6.99 rather than nothing. In 211 more cooks the price becomes $14.99. Your copy never does.
One payment · Yours for good · No subscription
