Grapevine leaves are used in many cuisines across a plethora of cultures. This vegan-friendly version stuffs grape leaves with rice and vegetables and makes for a tangy appetizer or main course.
Serves | Serves 12 |
Stuffed Grape Leaves
- 5 tomatoes, finely chopped
1 bunch fresh parsley, roughly chopped
1 green bell pepper, finely chopped
1 bunch scallions, finely chopped
2 cups jasmine rice, rinsed
1 Tbsp dried mint
2 tsp salt, divided
1 10-oz bottle pomegranate molasses, divided
1 cup olive oil, divided
1 16-oz jar grape leaves, rinsed and patted dry
2 large russet potatoes, sliced into ½-inch circles
fresh lemon slices (to serve)
| Preparation | In a mixing bowl, add chopped tomatoes, parsley, bell pepper and scallions. Add rice, dried mint, 1 teaspoon salt, half of pomegranate molasses and ½ cup olive oil.
Spread grape leaves soft-side down on a clean work surface. On the lower third of each leaf, add 1 tablespoon of rice-vegetable filling. Roll leaves by folding the bottom over the filling, tucking the sides as you roll.
Line the bottom and sides of a 4-quart pot with potato slices and place rolled grape leaves on top in layers. Pour remaining pomegranate molasses and olive oil over rolled grape leaves and sprinkle 1 teaspoon salt on top. Place a small plate over grape leaves and add water to cover plate by 2 inches. Place pot on the stove over high heat and cook until a steady simmer; reduce heat to medium and cook, covered, for 1 hour.
Remove lid. Using an oven mitt, carefully remove plate with water and pour water in the sink; set plate aside. Place a food pan over the pot. While holding the pot and pan together, flip over so the pan is on the bottom. Let the pot cool for 5 minutes and then lift straight up, leaving potatoes and grape leaves in the pan. Discard potatoes. Serve grape leaves with fresh lemon slices.