60 minutes 4-6People
This dish is shared amongst ancient Persian and Greeks with little changes to he stuffing. It’s a great starter savoury food or snack between meals.
You can also stuff cabbage leaves, Paprika, Aubergine and many other vegetables.
16-20 Vine leaves (Can be from jar or fresh if you are lucky!)
1/2 cup Brown Basmati rice (soaked in water for 1 hour)
1/4 cup of olive oil
Sea salt and freshly ground pepper
3-4 branches fresh mint & Parsley
3-4 Large Onions Chopped
1/2 cup Lemon Juice
Black Eyed Beans/ Lentils (Optional)
A handful of flat leaf parsley / Mint
Cabbage Leaves (Replace Vine Leaves)
Now to this rice add chopped parsley, salt, onion, chopped mint, chilli powder, ¼ cup lemon juice and mix well.
Rinse the grape leaves to remove as much brine as possible.
Spoon about 1 Tbsp of the rice mixture in the center near the base of the leaf.
Next fold both sides inward lengthwise and then tightly roll leaf toward pointed tip end to make like a closed cigar/burrito.
The rolled grape leaf is done. Repeat this procedure with the remaining leaves and the rice filling.
On top of this place another heavy object. (We kept a heavy porcelain bowl that would fit on the glass plate.
Let this sit aside for 1-2 hours until the juice and the oil is completely absorbed.
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