Stuffed Grape Leaves with Walnuts and Pomegranate Molasses
Ingredients
- 2 cups short-grain rice
- 1 kg grape leaves
- 2 cups chopped parsley
- 1 large onion, chopped
- 3 large tomatoes, chopped
- 3 green onions, chopped
- 1/4 cup chopped mint
- 1 chili pepper, chopped
- 1 cup ground walnuts
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1/4 teaspoon caraway
- 1/4 teaspoon cinnamon
- 1/2 cup lemon juice
- 1 tablespoon pomegranate molasses
- 1 cup olive oil
Preparation
Wash the rice several times, then soak it for 30 minutes and drain it.
In a deep pot, place a generous amount of water and heat it on medium until it boils vigorously.
Place the grape leaves in the boiling water in batches until they soften, then remove them, place in a colander, and let them drain.
In a deep bowl, combine the rice, parsley, onion, tomatoes, green onions, mint, chili pepper, walnuts, salt, black pepper, caraway, cinnamon, lemon juice, pomegranate molasses, and half a cup of olive oil, then mix well with a wooden spoon and let the mixture rest for at least 30 minutes.
Place the rice mixture in a colander, reserving the liquid.
Lay a grape leaf on the table with the rough side up, place a tablespoon of filling on the wider end, fold the sides over the filling, and roll tightly to the end, repeating with the remaining leaves.
In a deep pot, arrange the stuffed grape leaves, then pour the reserved liquid and the remaining olive oil over them.
Place the pot on medium heat for about 15 minutes, then reduce the heat, place a plate on top of the grape leaves, pour 5 cups of boiling water over them, and cook for about 120 minutes until fully cooked.
Let the stuffed grape leaves cool completely, then serve.
