Name: Grape Leaves Stuffed with Rice, Tomatoes, and Pomegranate Molasses
Yield: Serves 8 to 10
Ingredients: 3½ cups (560 g) finely chopped onions; 1½ cups (90 g) chopped fresh mint, plus a handful of leaves for lining the pan; 2½ cups (300 g) grated ripe tomatoes (about 1½ pounds/680 g), or 2½ cups (300 g) canned diced tomatoes, with their juices; 1½ cups (150 g) medium-grain rice, such as Arborio; 1 cup (240 ml) olive oil; ½ teaspoon ground allspice; 5 tablespoons (75 ml) pomegranate molasses; ¼ cup (25 g) pine nuts; 1 to 1½ teaspoons freshly ground black pepper, to taste; 1 teaspoon sea salt, or more to taste; Labne or Greek-style yogurt, for serving (optional); 2 cinnamon sticks; About 60 tender fresh grape leaves, or an 8-ounce (240-ml) jar brine-packed grape leaves, drained and rinsed; 1 teaspoon dried mint (optional); 2½ cups (150 g) finely chopped fresh flat-leaf parsley; 2 large or 3 medium potatoes, thinly sliced; 3 cloves garlic, thinly sliced; ¼ to ⅓ cup (60 to 80 ml) fresh lemon juice, to taste

Preparation info

Serves
8 to 10

Difficulty
Medium

Appears in

Mediterranean Vegetarian Feasts

By Aglaia Kremezi

Published 2014

About

The traditional Greek stuffed grape leaves are prepared in the spring, with fresh leaves picked from the garden or bought at the farmers’ market. We call them dolmades, adopting the Turkish word for “stuffed.” This recipe is adapted from the fragrant stuffed grape leaves chef Mohammad Antabli serves at Al Waha in London. If you can, prepare them a day before, as they taste so much better the next day. Instead of potatoes, you can cook beans at the bottom of the pan. With the same mix