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 put the pot on medium heat to boil the water vigorously.
Put the grape leaves in the water in batches until they become soft, then remove them and place in a colander to drain.
In a deep bowl, place the rice, parsley, onion, tomatoes, green onions, mint, chili, walnuts, salt, black pepper, caraway, cinnamon, lemon juice, pomegranate molasses, and half a cup of olive oil, then mix with a wooden spoon to combine and let the mixture rest for half an hour or more.
Place the rice mixture in a colander while retaining the liquid from draining.
Place a grape leaf on the table with the rough side up, add a tablespoon of filling on the wider end, fold the sides over the filling, and roll to the end, then repeat with the remaining leaves.
In a deep pot, place the rolled grape leaves, pour the retained liquid, and distribute the 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 let cook for about 120 minutes until fully cooked.
Let the grape leaves cool completely then serve.
