Ingredients for Stuffing
- 1/2 cup basmati rice
- 2 big tomatoes, thinly chopped
- 1 onion, diced
- 1 cup cilantro, diced
- 1/2 cup mint
- a hint of cinnamon
- a hint of salt
- 1/2 cup lemon juice
- 1/2 cup extra virgin olive oil
Other Ingredients
- 1/2 cup lemon juice
- 1/2 cup extra virgin olive oil
- 8 oz grape leaves
- 2 medium-sized potatoes, peeled and cut into round pieces.
Preparation
- In a bowl, mix together all the ingredients for stuffing.
- Open the jar of grape leaves and take out a bunch.
- Carefully separate the leaves from one another.
- Prepare the first one to stuff by placing it on a hard surface stem-side-up and cutting its stem if it has one.
- Take a spoonful (tablespoon) of stuffing and place it in the middle of the leaf.
- Take the two bottom edges (near the stem) and fold them towards the center. Do the same for the right and left edges.
- Now roll the leaf up until it sandwiches the stuffing inside.
- Meanwhile pour the 1/2 cup of extra virgin olive oil into a pot
- Place the potatoes in one or two layers.
- Start placing the stuffed grape leaves tightly next to each other on top of the potatoes.
- Add 2 cups of water and 1/2 cup of lemon juice on top of the stuffed grape leaves.
- Place a heavy plate inside the pot on top of the stuffed grape leaves so they do not get displaced while being cooked.
- Bring the liquid to a boil and once it boils, cook on a low fire for one hour. (If your plate is covering most of the pot's diameter, you don't have to cover the top).
- Turn off the heat and let it cool. When completely cooled, turn the pot upside down onto a large plate with the potatoes now on top decorating the stuffed grape leaves.
- Serve cold.
