Stuffed Grape Leaves
1 jar of grape leaves
1 cup of olive oil
2 cups of calrose rice - washed
3 medium onions - chopped
1 red bell pepper - chopped
4 tbsp pomegranate molasses
2 lemons - squeezed
3 tbsp tomato paste
2 tbsp pepper paste
2 tbsp dried mint
Salt, Aleppo pepper to your liking
1 bunch dill
2 bunches of parsley
1 bunch of mint
4 cups of hot water
Add olive oil to preheated pot.
Add the chopped onions and sauté until soft, add the chopped bell pepper. Add salt and Aleppo pepper.
Add lemon juice, pomegranate molasses, dried mint, tomato paste, pepper paste. Stir, as you add your ingredients.
Add the washed rice, continue stirring. Add 2 cups of hot water, and cook on simmer until the rice is cooked.
Turn off the stove and add the fresh chopped parsley, dill, mint, stir and let it cool.
Once the stuffing mixture is cool. Start rolling your dolmas in the grape leaves.
Arrange the rolled grape leaves in a pot tightly. Place a plate on top to prevent the rolls from opening up while cooking.
Add 2 cups of hot water on the rolls, bring it to a boil, then lower the heat and simmer for about 30 minutes.
Once the grape leaves are cooked, turn off the stove, allow it to completely cool off, then place the grape rolls in a food storage container and place it in the fridge for 2-3 hours or overnight.