Stuffed Grape Leaves with Pomegranate Molasses

Name: Stuffed Grape Leaves with Pomegranate Molasses
Cuisine: American
Ingredients: 1/2 pound boiled grape leaves; 2 large onions, chopped; 1 bunch parsley; 1 bunch cilantro; 1 bunch dill; 1 pound tomato juice; 2 tablespoons tomato paste; 1 tablespoon sugar; 1 tablespoon dried mint; Salt and pepper to taste; Pinch cumin; Dried coriander; Pomegranate molasses; 2 cups rice; Broth for cooking; 1 chicken or vegetable bouillon cube; 2 cloves garlic, chopped; Potatoes; Carrots and tomatoes; 1/4 cup cooked ground beef; Onion rings

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Stuffed Grape Leaves with Pomegranate Molasses

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Ingredients

1/2 poundboiled grape leaves
2large onions, chopped
1 bunchparsley
1 bunchcilantro
1 bunchdill
1 poundtomato juice
2 tablespoonstomato paste
1 tablespoonsugar
1 tablespoondried mint
Salt and pepper to taste
Pinchcumin
Dried coriander
Pomegranate molasses
2 cupsrice
Broth for cooking
1chicken or vegetable bouillon cube
2 clovesgarlic, chopped
Potatoes
Carrots and tomatoes
1/4 cupcooked ground beef
Onion rings

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Steps

1

Prepare the stuffing mixture: In a pot, heat oil and add the grated onions. Sauté until golden, then add the tomato paste.
2

Stir in the sugar, pour in the tomato juice, add the bouillon cube, and let it simmer. Add salt, pepper, cumin, coriander, mint, and half of the fresh herbs. Stir and turn off the heat.
3

Add the rice, ground beef, remaining herbs, and pomegranate molasses.
4

Line the bottom of the pot with onion rings, carrots, potatoes, and tomatoes. Roll the grape leaves and layer them on top, placing garlic cloves between the layers until all are used.
5

Prepare the broth, ensuring it is hot and boiling. Pour it over the grape leaves just to cover them. Cook on high heat, then reduce to low until done. Serve and enjoy.