- Grape leaves - 16 pieces (can be pickled)
- Rice - 1/2 cups (pre-soak in water for 1 hour)
- Fresh mint - 3-4 pieces (leaves)
- Finely chopped parsley - 1/2 cup
- Sliced onions - 1/4 cup
- Red Chilli Powder - 1/2 Teaspoon
- Lemon juice - 1/2 cup
- Olive oil - 1/4 cup
- Salt - 1 teaspoon
Drain the rice and add finely chopped parsley, salt, onion, chopped mint, chilli powder, 1/4 cup of lemon juice and mix well. Rinse the leaves gently, but gently, that would not damage. Peel off stiff stems (if any) and shine down with a shiny side. Stack 1 tbsp. mixture of rice is closer to the center of the leaf. Fold the leaves around the edges ... Then tightly twist to the pointed end of the leaf. Be careful not to damage the leaves. Repeat the procedure with the remaining leaves the same. Then, in a deep saucepan, put the carrots or potatoes sliced on the bottom. Now lay neatly put the grape "rolls" on the bottom (put it compactly) and put some utensils (for example a plate) on top, so that to press down the dolma, put something heavy on top of the plate. Turn on the cooker. Add 1 cup of water and the remaining lemon juice, bring to a boil, turn the cooker on medium heat, cover and cook for 45 minutes (1 hour if on low heat). Check the water level and add as needed. After the time has elapsed, add 1/4 cup of olive oil and cook for another 15 minutes. Then remove from the plate and leave for 1-2 hours to soak up the juices and oil. Can be served to the table, a pleasant appetite.
Servings: 4-6