Stuffed Vine Leaves with Oil
Ingredients
- 1 jar vine leaves
- 1 cup Egyptian rice
- 1 bunch parsley
- 1/2 bunch green mint
- 4 green onions, chopped
- 1 large onion
- 2 large tomatoes
- 1 teaspoon salt
- 1 teaspoon lemon salt
- 1 teaspoon sweet spice
- 1 teaspoon paprika
- 1 teaspoon crushed chili
- 1 teaspoon black pepper
- 1 cup olive oil
- 2 medium potatoes, sliced
Preparation
Prepare the filling by mixing rice, chopped herbs, vegetables, and spices together in a bowl.
Lay out a vine leaf and place a spoonful of the filling in the center.
Roll the vine leaf tightly around the filling, tucking in the sides as you go.
Line the bottom of a pot with potato slices to prevent sticking.
Arrange the rolled vine leaves in layers in the pot.
Drizzle with olive oil and add enough water to cover, then bring to a simmer.
Cover and cook on low heat until the rice is tender and the leaves are soft, about 45-60 minutes.
