Stuffed Vine Leaves

These delicate parcels are a great vegetarian-friendly starter for your DIY iftar
Monday , 16 July 2012
Stuffed Vine Leaves
Stuffed Vine Leaves

Stuffed Vine Leaves


500g fresh vine leaves (or a packet of vine leaves in salted water)
1½ cup rice, washed
1 cup parsley, chopped
½ cup mint leaves, chopped
4 small tomatoes, chopped
4 spring onions, chopped
½ cup olive oil
¾ cup lemon juice
2 potatoes, sliced
Salt and pepper to taste

Dip the vine leaves in boiling water for 1 minute, remove and set aside. If you’re using vine leaves from a packet, remove and then wash a few times to get rid of the salt.
2 Combine the rice with the herbs, onions, tomatoes, lemon juice, oil, salt and pepper.
3 Open the vine leaves on a board one at a time.
4 Put 1 tsp of the mixture on each leaf, fold in the sides then roll into a small parcel.
5 Repeat until you finish all the leaves or the stuffing. Arrange the sliced potatoes in the bottom of a saucepan and then put all the stuffed vine leaves on top, cover with water.
6 Use a plate to fit inside the saucepan as a lid. This will stop the vine leaves from opening and spilling as well.
7 Cook on low heat for 1 hour or until the leaves are well cooked.
8 Serve cold.

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