Ingredients:
500 g (16 oz) grape vine leaves
4 cups (4 bunches) finely chopped fresh parsley
¼ cup finely chopped fresh mint
½ cup short grain rice
1 kg (32 oz) finely chopped tomatoes
1 tsp salt
a dash of allspice
1 cup olive oil and vegetable oil mixture
2 medium onions, finely chopped
3 cups water
2 medium potatoes, peeled and sliced into rounds
¾ cup lemon juice
1 tsp pomegranate thickened juice (optional)
a dash of ground cinnamon
a dash of ground white pepper
Methods:
Filling: Rub onions with salt. Mix rice with onion, mint, tomato and parsley. Stir in ½ quantity of lemon juice, ½ quantity of olive oil, salt, and spices.Snip off vine leaves stems if necessary. Rinse in cold water and blanch in boiling water for 2 minutes in 3 or 4 lots. Remove with slotted spoon and place in cold water.
Place a vine leaf shiny side down on work surface. Place about a tbsp of stuffing near stem end. Fold end and sides over stuffing and roll up firmly. Repeat the same process with remaining leaves.Place ½ cup oil in a heavy pan line base of the heavy pan with potato rounds and pack vine leaves rolls close together in layers.Invert a heavy plate on top to keep rolls in shape during cooking.Add ½ cup lemon juice , pomegranate juice, fillings stock and 3 cups water. Cover, bring to a boil over moderate heat. Reduce heat and let simmer for one hour or until tender.Serve cold, garnished with potato slices.
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