Filled grape leaves are super common in several countries in the Middle East and there’s a big reason why: they are delicious and versatile. These Vegetarian Stuffed Grape Leaves Rolls are just a great example of a side or main dish that will be remembered by guests and fly off the table as soon as they get there. The stuffing is full of flavors and it’s very simple to achieve a perfect result with a few simple steps - remember they work great with many spices and fillings, so don’t be afraid to switch things up as needed. Filled grape leaves are super common in several countries in the Middle East and ther...
25 grape leaves
1 cups basmati rice
1 crushed tomatoes
30 gr chopped parsley
20 mint leaves
2 green onions
0.3 green peppers
1 cloves garlic
1 tsp red pepper flakes
30 ml olive oil
juice of lemon
Keep cooking the same
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Combine the rice, tomato, parsley, mint leaves, green onions, green pepper, garlic clove, red pepper flakes, olive oil, salt and pepper.
Roll a grape leaf on a cutting board or plate and top with a scoop of the filling.
Fold the sides and roll it, making a wrap. Repeat with the rest of the leaves.
Line the bottom of a pot with the tomatoes and season with salt and pepper.
Arrange the rolls on top of the tomatoes until all the pot is covered - they should be tightly arranged so they don't unwrap while cooking.
Drizzle them with olive oil and season with a bit more salt and pepper. Top them with a heavy plate to keep them pressed down.
Add enough water to cover the rolls. Cover the pot and cook at medium for 30 minutes, or until all the water has been absorbed. Lower the heat to minimum and cook for 30 more minutes.
Transfer to a serving dish and top with fresh tomatoes, mint leaves, olives and lemon juice.
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