Stuffed Grape Leaves
Ingredients:
- 1 cup uncooked basmati white rice
- 2 tomatoes, chopped
- 1 onion, chopped
- 1/4 cup parsley, chopped
- 1 tablespoon vegetable oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/8 teaspoon allspice
- Juice of 1 lemon
- 1 cup tomato sauce
- 1 jar grape leaves (16 ounce)
- 2 cups water
- 1 cup carrots, sliced (15 slices)
Directions:
In a bowl, mix all the ingredients, excluding the grape leaves, tomato sauce, water, and carrots.
Take the grape leaves from the jar, unfold, and rinse. Place the leaves, rough side up on a serving
platter with the pointed side of the leaves going away from you. Place 1 rounded teaspoon of the
mixture on the leaf near the stem. Roll the flat edges by the stem upwards, tucking them slightly
under the filling. With a little pressure, roll the leaves up and outwards.
Cook the carrots in water until tender. Cover the bottom of a large Dutch oven first with the
carrots, then the stuffed grape leaves, alternative the layers while packing in tightly. Be sure
the leaves are arranged in alternating positions so they hold the roll. Pour the tomato sauce and
water on top of the leaves and bring to a boil. Reduce the heat to low, put a plate inside the pot,
and press down on the leaves. Cover the pot and simmer for 45 minutes. Serve warm.
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