Ingredients
- Canned grape leaves500 grams
Egyptian Rice1 cup- Medium-sized tomatoes, finely chopped2 pieces
- Medium onion, finely chopped1 piece
- Parsley, finely chopped0.5 bunch
- Mint, finely chopped0.5 bunch
Olive oil3 tablespoons
Black Pepper0.5 teaspoon- Turkish coffee1 teaspoon
Cardamom1 tablespoon- Salt to taste0
Pomegranate Molasses2 tablespoons
Dried Mint0.5 tablespoon
Lemon Juice1
Water0.5 cup- Olive oil1 tablespoon
Steps
- 1
Wash the grape leaves and then drain them.
5 minRequired Tools:
Mixing Bowl - 2
Wash the rice and then soak it in water with a little salt for half an hour.
30 min - 3
In a large bowl, combine the rice with the remaining ingredients: tomatoes, onion, mint, parsley, 3 tablespoons of olive oil, coffee, cardamom, salt, black pepper, dried mint, half a lemon, and pomegranate molasses, and mix well.
5 minRequired Tools:Mixing Bowl - 4
Distribute the filling into the grape leaves and roll them in the usual way. Place them in the strainer of the pressure cooker, then add water, the remaining half lemon, a little olive oil, pomegranate molasses, and salt to taste for half an hour to an hour depending on the type of grape leaves.
60 minRequired Tools:
Pressure Cooker
Nutrition Facts
Egyptian Riceper 100gOlive oilper 100gBlack Pepperper 100gCardamomper 100gPomegranate Molassesper 100gDried Mintper 100gLemon Juiceper 100gWaterper 100gOlive oilper 100g* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.