Delicious and flavorful stuffed grape leaves filled with rice and pomegranate.
Ingredients
- 1 cup long-grain white rice
- 1 cup vegetable broth
- 1 tbsp olive oil
- 1 onion finely chopped
- 2 cloves garlic minced
- 1/4 cup pomegranate seeds
- 1/4 cup parsley chopped fresh
- 1/4 cup mint chopped fresh
- 1/4 cup dill chopped fresh
- 1/4 cup pine nuts
- 1 tsp ground cumin
- 1/2 tsp ground cinnamon
- Salt and pepper black pepper, to taste
- 30-40 grape leaves rinsed and drained
- lemon wedges for serving
Instructions
- In a medium saucepan, combine the rice, vegetable broth, and 1 cup of water. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until the rice is cooked and the liquid is absorbed.
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic and cook until softened, about 5 minutes.
- Add the cooked rice to the skillet and stir to combine. Remove from heat and let cool slightly.
- Stir in the pomegranate seeds, chopped parsley, chopped mint, chopped dill, pine nuts, ground cumin, ground cinnamon, salt, and black pepper.
- Lay a grape leaf flat on a work surface and place a spoonful of the rice filling in the center. Fold in the sides of the grape leaf and roll tightly. Repeat with the remaining grape leaves and filling.
- Place the stuffed grape leaves in a large pot in a single layer. Add enough water to the pot to cover the grape leaves and bring to a boil. Reduce the heat to low, cover, and simmer for 30-40 minutes or until the grape leaves are tender.
- Serve the stuffed grape leaves with lemon wedges on the side.
Nutrition
Calories: 250kcalCarbohydrates: 45gProtein: 5gFat: 5gFiber: 3g
