Grape Vine Leaves with Pomegranate Molasses

  • Recipe
    : Grape Vine Leaves with Pomegranate Molasses
  • Chef
    : Wafa AlKandari
  • Serving
    : 8-10 Persons
  • Preparation Time
    : 1 hr
  • 1 jar                        preserved vine leaves
  • 2 ½ cups                Egyptian rice
  • ½ cup                     spring onions, chopped
  • 1 tbsp                     salt
  • ½ tsp                       crushed black pepper
  • 1 tsp                       powdered allspice
  • 4                              tomatoes, chopped
  • 1 cup                      fresh parsley, chopped
  • ½ cup                     fresh mint, chopped
  • ½ cup                     lemon juice
  • ¼ cup                      pomegranate molasses
  • ¾ cup                     KDD extra virgin olive oil (500 ml)
  1. Soak the rice in warm water and then drain thoroughly. In a large bowl, combine the rice with tomatoes, parsley, mint and green onions. Season with salt and spices.
  2. Pour in half amount of pomegranate molasses, KDD olive oil and lemon juice. Mix everything until combined well.
  3. Line a suitable pot with some flat vine leaves.
  4. Heap a tablespoon of filling mixture into the center of vine leaves, then fold the stem end and sides over the filling and roll into a cigar shape. Tightly pack and layer the rolls in the pot. Invert a plate over the pot to keep the rolls packed firmly.
  5. Drain the juice of the remaining filling. Add 2 cups of boiling water to the juice, stir and then pour over the rolls.
  6. Cover the pot tightly and simmer on gentle heat, about 1 ½ hours. Next, pour over the remaining KDD olive oil, lemon juice and pomegranate molasses. Cover the pot and simmer for a further hour.
  7. Remove from heat and allow to cool completely. Invert the rolls onto the serving plate and serve.
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