Cold drinks
Stuffed Grape Leaves in Olive Oil
Stuffed grape leaves in oil are among the tastiest vegetarian dishes the Levantine kitchen is known for. Lemon juice and pomegranate molasses are essential ingredients that give the dish its distinctive flavor.
Total time100 min
Prep55 min
Cook45 min
Yield6 servings
DifficultyHard
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Recipe tags
Cold drinksInternationalVegetarianVeganDairy freeGluten freeNut freeEgg free
Ingredients
- grape leaves
- parsley
- fresh mint
- green onions
- finely chopped tomatoes
- 1 cup Egyptian rice
- salt
- olive oil
- lemon juice
- a pinch of black pepper
- hot pepper or chili
- 2 potatoes
- 2 carrots
- onion and dried mint
- 1 tablespoon pomegranate molasses
Method
- Wash the parsley, fresh mint, green onions and tomatoes and chop them very finely. Add the washed and drained Egyptian rice. The amount of rice should be less than half the amount of vegetables.
- Mix the vegetables and rice with salt, spices, olive oil and lemon juice. Roll the grape leaves that have been boiled for a few minutes and stuff them with the rice and vegetable filling.
- Place slices of potatoes, carrots and onion at the bottom of the pot, arrange the stuffed grape leaves on top, pour enough water to cover them and place a plate or a heavy object on top to press the grape leaves so the rolls don't unravel or the filling doesn't spill.
- You can add lemon juice and pomegranate molasses to taste.
