Vegan Stuffed Grape Leaves

Ingredients

• 200 g long-grain rice
• 2 stalks peppermint
• 300 g pickled grape leaves
• 1 onion
• 2 tbsp freshly chopped mint
• 2 tbsp ajvar
• 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 with the trimmed peppermint stalks. Cover with water and parboil for about 15 minutes.

2. 2.

   Briefly dip the grape leaves in boiling water, then lay them on a kitchen towel to drain and cut off the stems.

3. 3.

   Drain the rice, remove the stalks, and transfer to a large bowl. Peel and finely dice the onion. Add mint, Ajvar, and onions to the rice. Stir in half of the lemon juice and 2 tbsp olive oil, mixing well. Season with salt, pepper, and piment.

4. 4.

   For each leaf, spoon about one tablespoon of the mixture onto it, fold in the edges, and roll from the stem end toward the tip. Continue until all leaves are filled this way.

5. 5.

   Place all rolls tightly side by side in a pot, drizzle with the remaining lemon juice and oil. Press them down with an inverted plate and pour enough hot water to cover them completely. Simmer on low heat for about one hour, then let cool in the pot. Lift the rolls from the liquid and drain before serving.

6. 6.

   Serve the vegan stuffed grape leaves garnished with pine nuts as desired.