Tangy and delicious! Stuffed grape leaves are one of my all time favs and are the perfect appetizer for any meal! These take some time to put together but they’re so worth it! Today I’m sticking to the vegetarian version but you can also find the meat version on here as well.
I like to use a short grain rice for this recipe since it really absorbs the lemony flavour. The rice is mixed with tomato, onions, parsley & spices. They cook low and are even better when they’re served room temperature or even cold.
Ingredients
1 jar grape leaves or fresh leaves, rinsed in hot water
2 cups Egyptian rice, rinsed
1 bunch chopped parsley
4 stalks chopped green onion
3 chopped tomatoes
1/2 cup fresh lemon juice
1/2 cup olive oil
1 tbsp salt
2 tbsp pomegranate molasses
2 tbsp dried mint (use fresh if you have it)
4.5 cups water
3 sliced tomatoes
2 sliced onions
Instructions
In a bowl wash rice until water runs clear
Add chopped veggies, lemon juice, oil, salt, molasses and mint; Stir until combined
Add 1-2 tbsp of the rice mixture to the leaf and roll ensuring to tuck in the side edges as you roll
In a pot, layer a few grape leaves, sliced tomatoes & onions
Stack grape leaves keeping them close together with the seam side down
Pour water and excess liquid (from the stuffing) cover with a heat safe plate
Cover the pot with a lid and bring to a boil
Lower the heat to low and cook for roughly 1hr 20min or until there is barely any water left and the rice is cooked through