Stuffed Vine Leaves Rice

• Grape Leaves(300 g)
• Steamed Rice(220 g)
• Canned Chickpeas(400 g)
• Onion(1)
• Tomato(2)
• Garlic(4 cloves)
• Flat Leaf Parsley(20 g)
• Fresh mint(15 g)
• Olive oil(4 tbsp)
• Tomato paste(2 tbsp)
• Cumin(1 tsp)
• Cinnamon(½ tsp)
• Salt(1½ tsp)
• Black pepper(½ tsp)
• Lemon(2)
• Vegetable Broth(750 ml)
• Potato(2)

Method

1. 1

   Rinse the {White rice} until the water runs mostly clear. Finely chop the {Onion}, {Tomato}, {Garlic}, {Fresh parsley}, and {Fresh mint}. Drain and roughly mash half the {Canned Chickpeas}, leaving the rest whole for texture.

   ~15 min

2. 2

   Heat {Olive oil} in a large pan over medium heat. Cook the {Onion} for 5 minutes until softened, then stir in the {Garlic}, {Tomato paste}, {Cumin}, {Cinnamon}, {Salt}, and {Black pepper} for 1 minute. Add the {Tomato}, {White rice}, mashed and whole {Canned Chickpeas}, {Fresh parsley}, and {Fresh mint}. Stir for 2 minutes until everything is glossy and well mixed, then take off the heat.

   ~8 min

3. 3

   Separate the {Jarred Vine Leaves} and rinse them well. Peel and slice the {Potato} into rounds. Line the base of a wide heavy pot with the {Potato} and a few torn {Jarred Vine Leaves} to stop sticking.

   ~15 min

4. 4

   Place a vine leaf shiny-side down, add about 1 tablespoon filling, then fold in the sides and roll tightly. Repeat with the remaining {Jarred Vine Leaves} and filling. Pack the rolls snugly in the pot in tight layers.

   ~12 min

5. 5

   Slice 1 {Lemon} and tuck the slices over the top. Squeeze the remaining {Lemon} over the rolls, then pour in the {Vegetable Stock} until the rolls are just covered. Set a heatproof plate on top to keep them submerged. Bring to a gentle simmer, cover, and cook for 45 minutes until the rice is tender and the vine leaves are silky.

   ~45 min

6. 6

   Take the pot off the heat and let the stuffed vine leaves rest for 10 minutes. Transfer to a large serving platter with the potatoes and spoon over a little of the lemony cooking liquid before serving.

   ~10 min