Ingredients:
Grape Leaves - 12~15
For the Stuffing/ Filling:
Basmati Rice (or other long grain rice) - 1cup, rinsed and drained
Onion - 1 small, finely chopped
Tomato - 1 medium, chopped
Tomato paste - 1tbsp
Jalapeno/ Green Chili - 1, chopped
Fresh Dill - 2tbsp
Dried Mint - 2tsp
Parsley - 2tbsp
Roasted red pepper - ½cup, drained and chopped
Salt & Pepper - to taste
Method:
- Prep the Grape Leaves: Carefully remove the grape leaves from the can and rinse them well. Allow to drain completely. If using fresh leaves, briefly blanch them in boiling water.
- Prepare the Stuffing/ Filling: Heat 1tbsp oil in a large skillet. Add onions and cook till they turn translucent. Add tomato and cook till it turns mushy.
- Next add tomato paste and the herbs. Mix well and cook for 2~3 minutes.
- Add the drained basmati rice. Mix well and cook for 2 minutes.
- Add 2 cups water and bring the mixture to a boil on high heat. Reduce to flame to low, cover the pan and simmer for 15~20 minutes or until all the water is absorbed and rice is just tender.
- Let the rice cool a little before stuffing the grape leaves.
- To assemble: In a medium size sauce pan, put torn grape leaves in the bottom like a bed -- this is to make sure that the stuffed grape leaves don't burn while cooking.
- Place 1 grape leaf on a clean surface and put about 1tbsp rice in the middle. Fold the sides over the rice and then fold the leave to enclose the rice.
- Place the stuffed grape leaves, seam side down, in the sauce pan. Repeat with the rest of the leaves and arrange them in circles in the sauce pan.
- Add ½~1 cup water to the pan and place a plate right on top of the grape leaves to prevent them from floating while cooking. Now cover the pan and cook on medium-low flame for 25~30 minutes or until the grape leaves are tender and the rice is completely cooked through and soft.
- Serve at room temperature.