AuthorbaidooneVegetarian Grape leaves is a healthy Middle Eastern appetizer dish for any time of the day. It is made of rolled grape leaves with rice and vegetable stuffing.
If using jarred leaves, rinse the leaves thoroughly and soak in cool water for 15 minutes to get rid of any preservatives. Pat the leaves dry. If using fresh leaves, pick the young leaves, Wash well, then soak them in hot water for 10 minutes to soften.
Wash the rice and soak it with water for about half an hour. Strain and place in a deep bowl.
Add chickpeas, onions, tomatoes, mint, parsley, 1 tsp salt, pepper, pomegranate molasses, lemon juice and half the olive oil. Mix the ingredients.
Lay the leaves flat on a cutting board with the rough side facing upwards and the wide stem-end of the leaf toward you.
Depnding on the size of the leaf, add about 1-2 teaspoon of stuffing, leaving enough leaf on either side of the filling for rolling.
Fold each side of leaf over the filling then roll all the way through the end of the leaf.
Bring a medium-sized stainless steel saucepan, place some of the individual grape leaves at the bottom of the pot. Stack the grape leave rolls tightly in the pot. Place a heavy dish on top of the grape leaves to prevent the rolls from floating during cooking and to keep them tightly held together..
Fill pot with warm water up to the plate. sprinkle 1 tsp of salt on top, add lemon juice and the rest of the olive oil. Cover the pot and bring to a boil on high heat (about 15 minutes). Reduce heat to low and let simmer and cook for about 35 minutes. You can remove a grape leaf and check if the rice is cooked and the leaf is soft.
Remove from heat and let cool uncovered. Transfer to a serving dish and enjoy warm or at room temperature. Serve with fresh lemon slices as a garnish.
Ingredients
Directions
If using jarred leaves, rinse the leaves thoroughly and soak in cool water for 15 minutes to get rid of any preservatives. Pat the leaves dry. If using fresh leaves, pick the young leaves, Wash well, then soak them in hot water for 10 minutes to soften.
Wash the rice and soak it with water for about half an hour. Strain and place in a deep bowl.
Add chickpeas, onions, tomatoes, mint, parsley, 1 tsp salt, pepper, pomegranate molasses, lemon juice and half the olive oil. Mix the ingredients.
Lay the leaves flat on a cutting board with the rough side facing upwards and the wide stem-end of the leaf toward you.
Depnding on the size of the leaf, add about 1-2 teaspoon of stuffing, leaving enough leaf on either side of the filling for rolling.
Fold each side of leaf over the filling then roll all the way through the end of the leaf.
Bring a medium-sized stainless steel saucepan, place some of the individual grape leaves at the bottom of the pot. Stack the grape leave rolls tightly in the pot. Place a heavy dish on top of the grape leaves to prevent the rolls from floating during cooking and to keep them tightly held together..
Fill pot with warm water up to the plate. sprinkle 1 tsp of salt on top, add lemon juice and the rest of the olive oil. Cover the pot and bring to a boil on high heat (about 15 minutes). Reduce heat to low and let simmer and cook for about 35 minutes. You can remove a grape leaf and check if the rice is cooked and the leaf is soft.
Remove from heat and let cool uncovered. Transfer to a serving dish and enjoy warm or at room temperature. Serve with fresh lemon slices as a garnish.