Stuffed Grape Leaves with Olive Oil and Pomegranate Molasses

Name: Stuffed Grape Leaves with Olive Oil and Pomegranate Molasses
Cuisine: American
Ingredients: 3 cups Egyptian rice; 1 jar grape leaves or 1/2 pound boiled grape leaves; 1 cup olive oil (makes a big difference in taste); 1/2 cup lemon juice (about 3 large lemons); Salt, pepper; Pinch dried mint; Amount of broth; Thickly sliced potatoes to line the bottom of the pot; 💞 Stuffing mixture includes:; 1 large bunch of mixed greens (parsley, cilantro, dill); 2 large onions, finely chopped; 3 tablespoons tomato paste; 6 tomatoes, chopped

(Nelly Taha (Lily @cook_4173737

القاهرة _ مصر.

Stuffed Grape Leaves with Olive Oil and Pomegranate Molasses

(Nelly Taha (Lily @cook_4173737

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Ingredients

3 cupsEgyptian rice
1 jargrape leaves or 1/2 pound boiled grape leaves
1 cupolive oil (makes a big difference in taste)
1/2 cuplemon juice (about 3 large lemons)
Salt, pepper
Pinchdried mint
Amount of broth
Thickly sliced potatoes to line the bottom of the pot
💞 Stuffing mixture includes:
1large bunch of mixed greens (parsley, cilantro, dill)
2large onions, finely chopped
3 tablespoonstomato paste
6tomatoes, chopped

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Steps

1

💖 To prepare the stuffing mixture: Heat olive oil in a pot and sauté half of the onions until soft. Add half of the tomatoes and tomato paste, let them cook down, then turn off the heat and let it cool.
2

Add the remaining tomatoes and onions, then add the greens and mix.
3

Wash the rice and drain it well. Add the stuffing mixture, half of the olive oil, half of the lemon juice, salt, pepper, and mint, and start stuffing.
4

Line the bottom of the pot with potato slices, then arrange the stuffed grape leaves on top. Place a heavy plate or two on top to weigh them down. Mix the broth with the remaining olive oil, lemon juice, and pomegranate molasses, and pour it over the stuffed leaves until the liquid is about a finger's width above them.
5

Cover well with aluminum foil or a tight-fitting lid. Bring to a boil over high heat, then reduce the heat and let it simmer for about an hour to an hour and a half. Turn off the heat and do not remove the lid until it has completely cooled to prevent discoloration.