Stuffed Grape Leaves with Walnuts and Pomegranate Molasses
Ingredients
- 2 cups short-grain rice
- 1 kg grape leaves
- 2 cups chopped parsley
- 1 large chopped onion
- 3 large chopped tomatoes
- 3 chopped green onions
- 1/4 cup chopped mint
- 1 chopped hot pepper
- 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 bring it to a vigorous boil on medium heat.
Place the grape leaves in the boiling water in batches until they become soft.
Remove the grape leaves from the water, place them in a strainer, and let them drain.
In a deep bowl, combine the rice, parsley, onion, tomatoes, green onions, mint, pepper, walnuts, salt, black pepper, caraway, cinnamon, lemon juice, pomegranate molasses, and half a cup of olive oil. Mix the ingredients together with a wooden spoon and let the mixture rest for half an hour or more.
Place the rice mixture in a strainer while retaining 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 to the end. Repeat with the remaining grape leaves.
Arrange the stuffed grape leaves in a deep pot, pour the retained liquid over them, and distribute the remaining oil.
Place the pot on medium heat for about 15 minutes, then reduce the heat. Put 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 grape leaves cool completely before serving.
