Grape Leaves in Oil

Ingredients

• Fresh green grape leaves, either fresh or frozen (as available)
• Filling:
• green parsley, chopped
• green onions, chopped
• fresh mint, chopped
• diced tomatoes
• lemon juice
• 1/2 cup Egyptian rice
• salt
• olive oil

Method

1. Bring water to a boil and blanch the grape leaves in it for a few minutes.
2. Remove the grape leaves from the heat and put them in a colander.
3. Lay out each grape leaf, put a little filling in it and roll it into a finger-sized roll, making sure to seal the edges well.
4. Arrange the rolled and stuffed grape leaves in a pot; you can place slices of potato and carrot at the bottom of the pot.
5. Add a little water and cook the grape leaves over low heat until they are well cooked.
6. When the grape leaves are cooked, add a little olive oil to give the leaves shine and tenderness.
7. Put the pot lid on and leave the grape leaves in the pot until they cool down.
8. Note: If we turn the pot over or remove the grape leaves while they are still hot, the leaves will dry out and their color will turn black.