Ingredients:

1 onion

1 tomato

1 cup rinsed rice

1 chicken bouillon cube

Black pepper

Salt

Pinch of hot pepper

1 teaspoon pomegranate molasses

Pinch of dried mint

1 cup chopped parsley

Preparation:

In a pot over heat, sauté the finely chopped onion for a few minutes, then add the finely chopped tomato with 1 cup rinsed rice and the spices: black pepper, a pinch of salt, chicken bouillon cube, a pinch of hot pepper, and pomegranate molasses

Add dried mint, stir for about 10 minutes, then add the chopped parsley and cook for another 5 minutes before turning off the heat

Prepare a circular baking dish; brush with a little oil and place slices of potato and carrot around the edges, then lay grape leaves in the dish along the rim

Next, add the filling and begin rolling the edges of the grape leaves over the filling, stacking additional leaves to fully cover the filling

Pour a sauce made of hot water, olive oil, and pomegranate molasses with a chicken bouillon cube and lemon juice over the grape leaves in the dish

Cover the pan with foil and bake in the oven for about an hour. Then invert onto a serving plate and garnish as desired

Diamond Leaf Cake recipe from a friend and a cook on Shou Tabkhin Today:

Fatima Zahoui Gamloush

Click Fatima to visit her page on our site

For meat-filled grape leaves, here is a link: Grape Leaves with Lamb Meat

#Recipes #Recipe #Grape_Leaves #Grape_Leaf_Cake

Savory Grape Leaf Cake

Prep checklist

Cooking notes