Armenian Bulgur & Pomegranate Stuffed Grapevine Leaves

Name: Armenian Bulgur & Pomegranate Stuffed Grapevine Leaves
Prep time: 1 h
Cook time: 2 h 30 min
Total time: 3 h 30 min
Yield: Servings: 6
Cuisine: Armenian
Ingredients: ½ cup oil, butter or ghee; ½ cup oil, butter or ghee; 1 cup brown lentils; 50 canned leaves or fresh grapevine leaves*; ¼ cup vinegar; ¼ cup fresh lime juice; ½ teaspoon chili flakes; 1 teaspoon salt; 1 cup fresh mint or 1 tablespoon dried mint flakes; 1 cup fresh mint or 1 tablespoon dried mint flakes; 1 tablespoon pomegranate paste; ¼ cups chopped fresh parsley; 2 cups vegetable stock or water; 4 tablespoons olive oil; ½ cup sugar; 2 cups vegetable stock or water; 1 onion, peeled and thinly sliced; ½ cup oil, butter or ghee; 2 tablespoons raisins; ½ cup dried pitted prunes, chopped; ½ teaspoon pepper; 1½ teaspoons salt; ½ teaspoon ground cumin; ¼ teaspoon nutmeg

Preparation info

Servings:
6

Difficulty
Medium
Ready in
3 hr 30

Appears in

Silk Road Cooking

By Najmieh Batmanglij

Published 2000

About

Ingredients

Wrappers

50 canned leaves or fresh grapevine leaves*

Asia
Armenia
Side dish

Method

Bring 3 cups water, ½ teaspoon salt and the lentils to a boil in a small saucepan. Reduce heat, cover and simmer for 15 minutes, drain (save the liquid) and set aside.
Heat