Syrian Vegetarian Stuffed Grape Leaves

Ingredients

• 200 g long-grain rice
• 300 g pickled grape leaves
• 1 onion
• 0.5 handful parsley
• 2 Stalks Mint
• 1 lemon (juice)
• 3 tbsp olive oil
• Salt
• Pepper (freshly ground)
• 1 tsp piment powder

Instructions

1. 1.

   Wash the rice and place it in a pot. Cover with water and parboil for about 15 minutes.

2. 2.

   Briefly blanch the grape leaves in boiling water, then drain on a kitchen towel and trim off the stems.

3. 3.

   Drain the rice and transfer to a large bowl. Peel and finely dice the onion. Remove stems from the herbs and finely chop them.

4. 4.

   Add the herbs and onion to the rice. Stir in half of the lemon juice and 2 tbsp olive oil, mixing well. Season with salt, pepper, and piment.

5. 5.

   For each leaf, place about one tablespoon of filling on it, fold in the edges, and roll from the stem end toward the tip. Continue until all leaves are filled.

6. 6.

   Arrange the rolls tightly side by side in a pot, drizzle with the remaining lemon juice and oil. Place a turned-over plate on top to weigh them down and pour hot water over until fully covered. Simmer on low heat for about 1 hour, then let cool in the pot. Lift the rolls from the liquid and drain before serving.

7. 7.

   Serve with optional dip and olives as desired.