Stuffed Grape Leaves with Vegetables

Ingredients

• Half a kilo green grape leaves, boiled for about 2 minutes in boiling water until softened
• 2 potatoes, peeled and cut into rounds
• The filling:
• 1 1/2 cups short-grain rice (soaked in water for 20 minutes and drained)
• 1 bunch parsley, chopped
• 1/2 bunch mint, chopped
• 1 dry onion, finely chopped
• 2 tomatoes, finely chopped
• 3/4 cup lemon juice
• 1 1/2 cups olive oil
• 1 teaspoon salt, or to taste
• 1/2 teaspoon black pepper

Method

1. Put the filling ingredients, including the chopped vegetables, oil, lemon juice, rice, salt, and spices, in a large bowl and mix well.
2. Arrange the potato rounds in the bottom of the pot.
3. Lay out each boiled and drained grape leaf, fill it generously with the filling, roll it up like a finger, and arrange all the leaves over the potatoes.
4. Drain the remaining water and oil from the filling over the leaves.
5. Place a small flat plate over the leaves to help keep them in shape and prevent them from opening while boiling. It is best to place a weight on top of the plate.
6. If the remaining liquid from the filling does not cover the leaves in the pot, dissolve a little salt in an appropriate amount of water and add it to the pot so the water covers the leaves without rising above them.
7. Place the pot over the heat until it comes to a boil, then reduce the heat and cover the pot after removing the weight from the plate.
8. Leave the pot for about an hour and a half or more (depending on the type and toughness of the leaves) over low heat until the stuffed grape leaves with vegetables are well cooked.
9. Let the pot cool, then turn the stuffed grape leaves with vegetables out onto a serving dish and garnish with the potato rounds, then serve.
10. Stuffed grape leaves with vegetables can be served chilled from the refrigerator.
11. Fatima mokdad
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