Instructions

1. Preparing the Filling

   In a large bowl, mix the Egyptian rice with the tomatoes, onion, parsley, and mint. Add half of the olive oil, half of the lemon juice, one tablespoon of pomegranate molasses, salt, black pepper, and Turkish coffee, then mix the ingredients well. · 5 min
2. Preparing the Pot Base

   At the bottom of a suitable pot, place a tablespoon of olive oil and arrange the potato slices to form a protective layer that prevents the grape leaves from sticking. · 3 min
3. Rolling the Grape Leaves

   Lay a grape leaf flat with the rough side facing up and the stem end toward you. Place a teaspoon of filling in the center, fold both sides inward, and roll it tightly into a neat finger shape. · 20 min
4. Arranging the Rolls

   Arrange the stuffed grape leaves neatly and tightly in layers over the potato base until all the rolls are assembled in the pot. · 5 min
5. Adding Broth and Weighting

   Mix a cup and a half of warm water with the remaining olive oil, lemon juice, a tablespoon of pomegranate molasses, and a pinch of salt. Pour the mixture over the grape leaves, then place a heavy, heatproof plate directly on top of the rolls to keep them compact during boiling. · 3 min
6. Gentle Simmering

   Place the pot over medium heat until the liquid boils, then reduce the heat to very low, cover the pot, and let it simmer gently for 60 minutes until the liquid is fully absorbed and the rice is tender. · 1 h
7. Resting and Serving

   Remove the pot from the heat and let it cool completely while covered for at least two hours so the leaves absorb the juices and achieve a glossy color and rich flavor; then invert onto a serving platter and serve cold. · 2 h

Nutrition / serving

Chef's tips