• Serving: 6
• preparation: 2h
• cooking: 1h20min

Ingredients

• ½ of a 1000 g Noble jar of vine leaves in water
• 2 medium sized potatoes
• 2 large bunches of parsley
• 8 medium sized tomatoes
• 2-3 spring onions
• 1/3 of a medium onion or 1 shallot
• small handful of mint leaves
• 1 1/2 cups of short grain rice
• 2 lemons juiced
• 1 tbsp tomato concentrate
• 1 tbsp salt
• 1 tbsp 7 spice
• 1/2 cup of Noble olive oil
• 1 cup of water

Directions

• Rinse the vine leaves in cold water and drain
• Finely chop the parsley, tomatoes, mint and onions.
• Add the rice, salt, 7 spice, tomato concentrate, olive oil and the juice of 1 lemon to the bowl and stir well. You can add 1 tbsp of AnNabil hot chili paste to the mix to spice it up.
• Peel the potatoes and slice approximately 1 cm thick and arrange them at the bottom of the pot
• Prepare your work area with one tray to roll the grape leaves beside the mixture and cooking pot
• Lay out one grape leaf on the tray and remove any stems
• Add 1 tablespoon of mixture in the middle of the grape leaf and tuck in the sides. Roll up firmly into a cigar shape. Adjust the mixture amount depending on the size of the leaf
• Stack the grape leaves into layers in the pot. If you have too much liquid in the mixture drain some onto the stacked leaves using a fine sieve
• Leave around 10cm space at the top of the pot as the grape leaves will expand when cooked
• When you finish rolling the grape leaves, add half a tablespoon of salt to 1 cup of water and the juice of half a lemon
• Press down the grape leaves with a sturdy plate or lid one size smaller than your pot. Pour on the brine to cover and turn the heat on to medium high
• After 20 minutes, reduce the heat to low and remove the plate/lid. Taste the brine that has come to the surface and adjust the salt/lemon levels as necessary. Cook for another hour on the lowest heat setting.
• Taste one stuffed grape leaf before you turn the heat off to make sure the leaves are well done
• Turn the dish over onto a large platter for spectacle. Serve hot or cold.