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

Preparation:

Wash the rice and drain. Chop the vegetables and mix with the rice; the vegetable amount should be greater than the rice.

Add salt, lemon juice, and olive oil. Let them rest for about half an hour, then drain and reserve the liquid (water or stock) that results.

Stuff the zucchini and grape leaves with the filling, then arrange them in a pot with tomatoes, potatoes, and carrots at the bottom.

Pour over them the water or stock produced from the filling; you may add more water as needed.

Place a large plate on top with a heavy weight to keep the zucchini and grape leaves from opening, and simmer until tender, about 3 hours or more depending on doneness.

This olive-oil zucchini and grape leaves recipe is by a friend and chef on Shoutabkhin Today:

Rana Atoui

Click Rana’s name to visit her page on our site

For zucchini and stuffed grape leaves with meat, here is a link: Zucchini and Stuffed Grape Leaves with Meat

#ShoutabkhinToday #Recipes #Recipe #StuffedGrapeLeavesInOil #ZucchiniInOil

Zucchini and Grape Leaves in Olive Oil

Prep checklist

Cooking notes