90 min Hard 6

Main Dish (vegetarian):

Extras:

It's best to eat with yogurt and minsed garlic.
You can also add lamp chops to the bottom of the pan to make this a non vegetarian version of the meal.

Ingredients:

Produce

1 grape leaves jar

2 big potatoes

1 onion

4 pieces of garlic

2 tomatoes

3 lemons

1 parsley bunch

Handful of fresh mint

Pasta and Grains

1 cup of basmati rice

Oils and Vinegars

Extra version olive oil

Baking and Spices

¼ tsp black pepper, ground

½ tsp salt

¼ tsp whole spice, ground

¼ tsp cloves, ground

¼ tsp cardamom, ground

¼ tsp cinnamon, ground

How to make it:

Soak the rice in hot water for 10 minutes, then remove and set aside.
Meanwhile, peel and cut the potatoes in slices, and layer to the bottom of a pan with extra version olive oil.
Finely chop the tomatoes, onion, garlic, parsley, and mint. Add extra version olive oil and the juice of 1 lemon and mix with the rice along with salt, pepper, cardamom, whole spice, cloves and cinnamon.
Take one leaf, shiny side down and place 1 teaspoon of the rice mixture at the bottom end of the leaf. Fold both sides of the leaf towards the center, rollup from the broad bottom to the top, and place on top on the potatoes in the pan. Repeat the steps until you roll up all the leaves.
Mix water, pomegranate molasses and add to the stuffed grape leaves. The water should cover the leaves for about half an inch. Cover the pot, lower the heat and let is simmer for 90 minutes.
I like mine extra lemoney, so 15 minutes before it's done, add the juices of 2 lemons.