How to make grape leaves in olive oil — a wonderful, tasty recipe!

Ingredients:

Grape leaves

Parsley

Fresh mint

Green onion (spring onion)

Finely chopped tomato

1 cup Egyptian (short-grain) rice

Salt

Olive oil

Lemon juice

2 potatoes

Carrot

Pomegranate for garnish

1 tablespoon sumac

Method:

Wash and finely chop the parsley, fresh mint, green onion and tomato.
Add the washed and drained Egyptian rice to them.
The amount of rice should be less than half the volume of the chopped herbs and vegetables.
Mix the herbs and rice with salt, spices, sumac, olive oil and lemon juice.
Roll the briefly boiled grape leaves and fill them with the rice-and-herb mixture.
Place slices of potato, carrot and onion in the bottom of the pot as desired.
Arrange the stuffed grape leaves on top, add enough water to cover them and place a plate or a heavy object on top to press them so the rolls don’t come apart or spill their filling.

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For delicious crispy potato wedges, see this link: Potato Wedges

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Stuffed Grape Leaves in Olive Oil

Prep checklist