Rice with Grape-Leaf Filling in Olive Oil

Ingredients

• 1 1/2 cups Egyptian rice, washed and drained
• 2 bunches parsley, washed and chopped
• 1/2 bunch fresh mint, chopped
• 1 tablespoon dried ground mint
• 4 medium tomatoes, finely chopped
• 2 onions, finely chopped
• 1–2 green onion stalks (spring onions)
• Hot pepper, chopped to taste
• 1 cup chopped lettuce
• 1 cup fresh lemon juice
• Salt to taste
• 1/3 cup olive oil
• A pinch of hot pepper
• A pinch of black pepper
• 1 tablespoon hot pepper sauce (Tabasco) – optional
• A few vine or grape leaves, chopped
• Broth or Sauce:
• Vegetable stock cube – optional
• Hot water
• 2 tablespoons tomato paste
• Hot red pepper powder to taste
• A drizzle of olive oil
• Pomegranate molasses to taste
• To make more rice recipes here's the link: Vegetable curry rice with meatballs

Method

1. Mix the rice with the vegetables that have been washed, well drained, and then chopped; add salt and the spices and mix well.
2. Prepare the sauce: dissolve a vegetable stock cube in hot water and add tomato paste, red pepper, olive oil, and pomegranate molasses, then mix.
3. In a pot, pour the sauce over the rice so that it is fully immersed in water.
4. Place the pot over the heat until the water boils, then cover and leave it on low heat for an hour or less until the grape-leaf–filled rice is cooked.