Zucchini and Grape Leaves in Olive Oil

Ingredients

• 2 bunches parsley
• 1 bunch fresh mint
• 1 bunch green onions
• 6 or 7 firm tomatoes
• 1 cup rice (Egyptian or standard)
• Lemon juice
• Olive oil
• Salt to taste
• 1 tablespoon pomegranate molasses
• Green grape leaves, fresh or canned
• Zucchini
• For zucchini and stuffed grape leaves with meat, here is a link: Zucchini and Stuffed Grape Leaves with Meat

Method

1. We wash and drain the rice, wash the vegetables and chop them, then add the rice... the amount of vegetables should be more than the rice...
2. We also add salt, lemon juice, and oil... we leave them for about half an hour then put them in a sieve and keep the water or broth that results from them.
3. We stuff the zucchini and grape leaves with the filling then arrange them in a pot in which we have placed pieces of tomato, potato, and carrot...
4. We pour over them the water or broth obtained after straining the vegetable and rice filling... water can also be added as needed.
5. We place or press a wide plate with a heavy object on the zucchini and grape leaves so they cook without the rice spilling out and the pieces falling apart.
6. We leave the pot of zucchini and grape leaves in oil over low heat for 3 hours or more depending on the doneness of the grape leaves and zucchini
   Timers: 180 min
7. Rana Atwi
8. To make zucchini and grape leaves with meat, here is this link: Zucchini and grape leaves stuffed