Stuffed grapevine leaves are a favorite food across the board in our family, as well as most of the middle east! This is definitely a trademark Lebanese dish that is enjoyed by anyone with a pallette for its savoury-sour flavour. Stuffed grape vine leaves are generally a vegetarian dish, however, there is a meat version for all you meat lovers out there! Grape Vine leaves are generally served as a mezza and/or side dish rather than a main, but who are we to tell you how to eat this glorious dish? Bon-Appetit!
Prep Time: ~ 1 hour
Cook Time: 2-3 hours
Yield: 1 large platter
- 1 16 oz. Jar grape leaves
- 2 cups short grain rice
- 4 medium size tomato (for stuffing)
- 1 medium size tomato (for cooking)
- 2 bunches Parsley
- 1 bunch green onions, or, 1 white onion
- 1/2 cup fresh mint, or, 1 tsp. dried mint
- 1/3 cup Lemon juice
- 1/4 cup Pomegranate molasses
- 1 tsp Salt
- 2 medium size Potatoes
1. Measure short grain rice into bowl
2. Dice 2 tomatoes in blender and pour on top of rice, then add chopped parlsey and chopped green onions
3. Dice and add fresh mint, lemon and salt.
4. Empty grape vine leaves out of jar and rinse, then lay them out open on clean surface, vein side up, shiny side down
5. Put stuffing in the middle of the leaf horizontally. To fold, start with one edge, then the other to enclose stuffing, then roll leaf on itself.
6. Slice potato and lay them on the bottom of the pot, making a bed for the wrapped leaves. Arrange the leaves in pot in a circular fashion around a full tomato.
7. Once finished arranging leaf rolls, drain remaining sauce/juices from the bowl into pot. Top off the pot with enough water to immerse the grape vine rolls and pour the pomegranate molasses on top to taste!
8. Put an upside down plate on top, and add a weight to weigh down the grape leaves so that they do not unravel during cooking.
9. Put on high heat until they boil, then keep on low heat for 2-3 hours. The longer and slower they cook, the softer and juicier they will be.
10. Once finished, allow to cool before flipping over and serving!