Ingredients
The following ingredients have 4 Servings
- 600 grams grape leaves or vine leaves from a jar
- 1 ¼ cup short grain rice (Don't use jasmine rice!)
- ½ cup lemon juice
- ½ cup olive oil
- ⅓ cup mint leaves chopped
- ½ cup parsley leaves chopped
- 1 large tomato peeled (deseeded, and finely chopped)
- 1 teaspoon salt
- ½ teaspoon black pepper powder
- ½ teaspoon allspice powder (use ½ teaspoon cumin and ½ teaspoon coriander powder as a substitute)
- Enough boiling stock or water to cover the grape leaves. (Details in the instruction below)
- **For the bottom of the pan place thick slices of potatoes or onions.
- ** 7 garlic cloves sliced in half to add on top of the stuffed grape leaves.
Instruction
- Wash the short-grain rice and soak it for 30 to 40 minutes, it will help the dish to cook faster.
- Dip the grape leaves in hot water for one minute. Place the leaves on paper towel to remove excess water.
- If the grape leaves are thick then add the leaves to boiling water, let the leaves boil for three minutes.
- In a bowl, add all the ingredients (except the grape leaves and boiling water), cover and let it sit for 10 minutes. Then strain the mixture and keep the liquid aside to use later.
- Place the leaves on a working surface. Let the rough side of the leaf face you. Cut the stem if there is any.
- Depending on the size of the leaf, place 1 teaspoon of filling in the area above the stem. If the leaf is big you can place up to 1 full tablespoon.
- Fold the lower right section of the leaf over the filling, do the same to the left section.
- Fold the right section toward the center, do the same to the left section. Roll the leaf firmly toward the top.
- Cover the bottom of the pan with thick slices of potatoes and a few grape leaves. Place the stuffed vine leaves on top seam side down. Distribute the garlic cloves on top of the stuffed grape leaves.
- When done, pour the liquid strained from the filling previously on the leaves.
- Pour the stock or water over the leaves, Place a heat resistance heavy plate that’s smaller than the pan on top of the leaves. The water or stock should slightly cover the edges of the plate.
- Cover the pan and let it come to a boil. Reduce the heat to the lowest and cook for two hours and 45 minutes. Check every few minutes to make sure there is still liquid, if all the liquid evaporates then add some more boiling water without seasoning it with salt.
- Let the stuffed leaves come to room temperature or at least is warm to the touch before flipping it in a serving plate. If you removed the stuffed leaves while hot, it would break.
- When completely cool, place the stuffed leaves in an airtight container and store in the fridge for up to 7 days and can freeze it for up to 3 months.