Turkish Olive Oil Stuffed Grape Leaves
Ingredients
- 1 kg grape leaves
- 3 cups rice
- 1 large teacup olive oil
- 4-5 onions
- 2 tablespoons tomato paste
- 1 tablespoon dried mint
- Half a lemon
- Salt
- Black pepper
- Cumin
- Paprika
- Red pepper flakes
- 1 tablespoon pomegranate molasses
- Parsley
- Dill
Topping
- 2 tablespoons sumac
- Half a teacup olive oil
- Half lemon juice
Preparation
Heat olive oil in a pot and add finely chopped onions, then sauté.
Add rice and sauté until it begins to stick together.
Add the remaining ingredients except parsley and dill, and sauté.
Let the mixture cool.
Once cooled, add parsley and dill, and mix well.
Stuff the grape leaves with the mixture.
Place the stuffed leaves in a freezer container and freeze.
When ready to use, let them thaw slightly, arrange in a pot, and cook.
Mix sumac with boiling water, strain, and pour over the stuffed leaves.
Cook on low heat.
Cover the stuffed leaves with additional leaves while cooking.
After cooking, pour a mixture of lemon juice and olive oil over them.
Let it rest without opening the lid.
Tips
This method ensures the rice does not break during cooking.
Keep the stuffed leaves frozen for quick preparation when guests arrive.
