Instructions

1. Preparing the Filling

   In a large bowl, mix the Egyptian rice with the minced meat, tomatoes, parsley, dill, two tablespoons of pomegranate molasses, two tablespoons of olive oil, salt, black pepper, and seven spices until the filling is thoroughly combined. · 5 min
2. Stuffing the Vegetables

   Stuff the zucchini and onion layers with the filling, leaving about one centimeter of space for the rice to expand, then spread the grape leaves, stuff each leaf with a suitable amount, and roll tightly. · 15 min
3. Arranging the Pot

   Place one tablespoon of olive oil at the bottom of a deep pot, then arrange the potato slices to protect the stuffed vegetables, layer the stuffed onions and zucchini over them, and cover with tightly packed layers of rolled grape leaves. · 5 min
4. Adding the Broth

   Mix the hot broth with tomato paste, lemon juice, the remaining pomegranate molasses and oil, and a pinch of salt, then pour the mixture over the pot and place a heavy, heatproof plate on top of the ingredients to hold them in place. · 3 min
5. Cooking and Serving

   Place the pot over medium heat until the liquid boils, then reduce the heat to very low, cover the pot, and let it simmer slowly for sixty minutes until the rice is cooked and the vegetables are tender, then let it rest for fifteen minutes before inverting and serving. · 1 h

Nutrition / serving

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