Grape Leaves Stuffed with Rice
2 cups of rice
2 medium onions
2 tablespoons of tomato and pepper paste
1 cup of olive oil*
1 teaspoon of red pepper flakes
1 teaspoon of sumac
1 teaspoon of salt
1 teaspoon of dried mint
1 teaspoon of black pepper
1 tablespoon of pomegranate molasses (optional)
2 cups of (400 ml) hot water
1 sprig of parsley
1 sprig of dill
* I think this is too much oil, I used only 1/4 cup for sauteing the onions and rice
After sautéing the onion and paste, add the rice and continue sautéing. Add hot water and cook over low heat, covered. Remove from the stove when the rice is almost cooked and then add the finely chopped parsley and dill and mix. Arrange the leaves in the mold that you have greased and spread the filling four times between the layers. Bake the prepared mold in the oven at 200 degrees Celsius at a fanless setting for 40-50 minutes.
Bon appetit to those who try it!
