Vegetarian Stuffed Grape Leaves
Serves 6
Ingredients
- 1 jar grape leaves
- 4-5 large tomatoes, sliced
Stuffing
- 2 cups short-grain rice
- 1 large tomato, chopped
- 1 cup green onions, minced
- 6-8 cloves garlic, finely chopped
- ½ cup pine nuts
- ½ cup chick peas, crushed
- ½ cup fresh parsley, chopped
- ½ cup fresh mint, chopped
- ¼ tsp cinnamon
- ¼ tsp allspice
- 1-2 tsp salt
- pinch black pepper
How-to
- Wash the rice and soak for 1 hour
- Rinse grape leaves in cold water
- Mix stuffing
- Oil the bottom of a Dutch oven and place inside half the sliced tomatoes and garlic
- Lay leaves vein-up and place filling in center
- Roll the leaves but not too tightly because the rice expands as it cooks
- Arrange leaves in perpendicular layers in the pan
- Pour in 1 cup of olive oil and add water to just cover the leaves
- Place a dish on the leaves to keep them down while cooking
- Boil, reduce and simmer for 1½ hours
- Add lemon juice and cook an additional 10-15 minutes
- Invert the pot and slide leaves onto large platter. Garnish with lemon slices. May be served hot, but best at room temperature or cold