Stuffed Grape Leaves with Pomegranate Molasses 🍇

Name: Stuffed Grape Leaves with Pomegranate Molasses 🍇
Total time: 3600 s
Yield: 6 servings
Ingredients: 1 lb grape leaves; 3 cups short-grain rice (Egyptian or similar); 2 cups tomato juice; 1 tablespoon tomato paste; 2 onions; 1 bunch each of dill, parsley, and cilantro; 1 tablespoon pomegranate molasses; 1 tablespoon lemon juice; 1 teaspoon each of salt, black pepper, cumin, stuffed vegetable spice blend, and ground coriander; 1 teaspoon dried mint; 2 cups broth

🌹Wardshan Mohamed🌹 @wardkitchen

مصر

Stuffed grape leaves

🌹Wardshan Mohamed🌹 @wardkitchen

مصر

Stuffed grape leaves

Saved

Ingredients

1 hour

6 servings

1 lbgrape leaves
3 cupsshort-grain rice (Egyptian or similar)
2 cupstomato juice
1 tablespoontomato paste
2onions
1 buncheach of dill, parsley, and cilantro
1 tablespoonpomegranate molasses
1 tablespoonlemon juice
1 teaspooneach of salt, black pepper, cumin, stuffed vegetable spice blend, and ground coriander
1 teaspoondried mint
2 cupsbroth

Saved

Steps

1 hour

1

Wash the grape leaves thoroughly, then blanch them in boiling water until their color changes. Remove and set aside.
2

Prepare the filling base by heating a few tablespoons of oil and 1 tablespoon of ghee in a pan. Add the onions, then the tomato juice and tomato paste. Season with the listed spices and let the mixture cook down.
3

For the rice filling, combine the washed and drained rice with the cooked tomato mixture, chopped herbs, dried mint, 2 tablespoons oil, pomegranate molasses, and lemon juice.
4

Stuff the grape leaves with the rice mixture and arrange them tightly in a pot lined with slices of onion and lemon.
5

Pour the hot broth over the stuffed grape leaves (the broth should reach just below the top layer so the rice stays fluffy). Cook over medium heat until the liquid is absorbed, then reduce the heat and cook until fully done. Serve warm, ideally with cucumber yogurt salad.

سلطة الزبادي بالخيار 🥒