Instructions

1. Preparing the Filling

   In a deep bowl, combine the drained rice with the minced meat, finely chopped onion, ghee, one tablespoon of olive oil, half of the salt, mixed spices, cinnamon, and black pepper until thoroughly incorporated. · 5 min
2. Preparing the Bottom of the Pot

   In the bottom of a deep pot, add one tablespoon of olive oil and arrange the potato slices and whole garlic cloves to form a protective layer that prevents the grape leaves from sticking and adds rich flavor. · 3 min
3. Rolling the Grape Leaves

   Lay a grape leaf flat on a clean work surface with the smooth side down and the rough vein side facing up. Place about a teaspoon of filling along the center of the leaf, fold the sides inward, and roll it up tightly without over-stretching. · 30 min
4. Arranging the Stuffed Leaves

   Arrange the rolled grape leaves in the pot over the potato layer in neat, snug concentric circles so they do not unravel during cooking. · 5 min
5. Adding Broth and Weighting

   Mix the boiling broth with lemon juice, the remaining salt, and the remaining tablespoon of olive oil, then gently pour the mixture over the grape leaves until completely submerged. Place a flat, heatproof plate directly on top of the leaves to act as a weight to keep them firmly in place. · 2 min
6. Simmering

   Set the pot over medium heat until the broth begins to boil (about 10 minutes), then cover the pot with its lid, reduce the heat to very low, and let it simmer gently until the rice and leaves are completely tender and the liquids are mostly absorbed. · 1 h 5 min
7. Resting and Serving

   Remove the pot from the heat and let it rest covered for 20 minutes before serving so the rolls can absorb the juices, then carefully invert the pot onto a large serving platter and serve warm. · 20 min

Nutrition / serving

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