Recipe ingredients
- 500 g, 16 oz, grape vine leaves
- 4 cups, 4 bunches, finely chopped fresh parsley
- 1/4 cup finely chopped fresh mint
- 1/2 cup short grain rice
- 1 kg, 32 oz, finely chopped tomatoes
- 1 teaspoon salt
- A dash of allspice
- 1 cup olive oil and vegetable oil mixture
- 2 medium onions, finely chopped
- 3 cups water
- 2 medium potatoes, peeled and sliced into rounds
- 3/4 cup lemon juice
- 1 teaspoon pomegranate thickened juice, optional
- A dash of ground cinnamon
- A dash of ground white pepper
Recipe method
- Filling:
- Rub onions with salt.
- Mix rice with onion, mint, tomato and parsley.
- Stir in 1/2 quantity of lemon juice, 1/2 quantity of olive oil, salt and spices.
- Snip off vine leaves stems if necessary.
- Rinse in cold water and blanch in boiling water for 2 minutes in 3 or 4 lots.
- Remove with slotted spoon and place in cold water.
- Place a vine leaf shiny side down on work surface.
- Place about a tbls of stuffing near stem end.
- Fold end and sides over stuffing and roll up firmly.
- Repeat the same process with remaining leaves.
- Place 1/2 cup oil in a heavy pan line base of the heavy pan with potato rounds and pack vine leaves rolls close together in layers.
- Invert a heavy plate on top to keep rolls in shape during cooking.
- Add 1/2 cup lemon juice, pomegranate juice, filling stock and 3 cups water.
- Cover, bring to a boil over moderate heat.
- Reduce heat and let simmer for one hour or until tender.
- Serve cold, garnished with potato slices.
Other arab recipes:
Stuffed grape vine leaves in oil recipe
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