Ingredients
1 jar rinsed grape leaves
3 cups semi-cooked brown rice
2 lemons
1/2 cup chopped onion
1/4 cup syrian spice
extra virgin olive oil
1 cup tomato paste
1/2 cup chopped tomato
1 clove garlic minced
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India's vegetarian traditions — 700 million people's plant-based cuisine
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India's vegetarian traditions — 700 million people's plant-based cuisine
Adjustable stand — hold cookbook or tablet at eye level while cooking
Test-kitchen rigor applied to vegetarian cooking — bulletproof recipes
Vegetables organized by botanical family — deep understanding of produce
More from Ottolenghi — creative vegetable cooking organized by method
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Mix onion, tomato paste and tomatoes, garlic, syrian spice, with a dash of oil. spoon a tablespoon of rice into each individual leave, starting at bottom left corner fold both sides in and roll tightly like an egg roll, securing all of the inner ingredients. The tighter the better. Line the bottom of a pan with olive oil and spare grape leaves (note: i usually use the ripped ones) stack the rolled leaves tight and compact. Place cut lemons on top and sprinkle with extra spice. Poor enough h20 to cover the leaves and secure them tightly with a dish or a heavy weighted jar or pan lid. Boil for 1 hour and chill or serve hot. Blend 1 cucumber with plain whole milk yogurt and a dash of syrian spice for a dipping sauce