Servings: 8
INGREDIENTS
- 3 cups short-grain rice
- Fresh or jarred grape leaves, enough for layering
- 2 peeled tomatoes
- 1 large onion
- 4 peeled garlic cloves
- 1 handful parsley
- 1 handful dill
- 1 handful mint
- 1 handful cilantro
- 3 tablespoons olive oil
- 1 teaspoon black pepper
- 1 tablespoon salt
- Juice of ½ lemon
Sauce:
- 3 tablespoons date syrup or pomegranate molasses
- Juice of 2 lemons
- ¼ cup olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 cups boiling water
INSTRUCTIONS
- In a food processor, finely chop the tomatoes, onion, garlic, parsley, dill, mint, and cilantro. Transfer to a large bowl and mix with the rice, olive oil, salt, pepper, and lemon juice until fully combined. If using fresh grape leaves, blanch them in boiling water for 5 minutes. Drain well and let cool to room temperature.
- Line the bottom and sides of a large nonstick pot with grape leaves, overlapping them slightly.
- Spoon in a layer of the rice mixture, smoothing it out evenly. Cover with another layer of grape leaves. Repeat the layering, alternating rice and leaves, finishing with a final grape leaf layer on top. Use a skewer or toothpick to poke a few holes down through the layers so the sauce can absorb evenly.
- In a small bowl, mix together the date syrup or pomegranate molasses, lemon juice, olive oil, salt, pepper, and boiling water. Pour some of the sauce over the layers between each addition, and pour the remaining sauce on top once the cake is fully layered.
- Place a sheet of parchment paper directly on the top grape leaves, then press a heatproof plate over it to weigh it down. Cover with a lid and cook over low heat for 30 minutes.
- Transfer the pot to a preheated 340°F (170°C) oven and bake for 1 hour.
- Remove from the oven and let rest for 15 minutes. Invert onto a serving platter, garnish with roasted tomatoes if desired, and serve warm.