500 g grape vine leaves
4 cups (4 bunches) finely chopped fresh parsley
¼ cup finely chopped fresh mint
½ cup short grain rice
1 kg finely chopped tomatoes
1 tspn salt
a dash of allspice (bot:Pimenta)
1 cup olive oil and vegetable oil mixture
2 medium onions, finely chopped
3 cups water
2 medium potatoes, peeled and sliced into rounds
¾ cup lemon juice
1 tspn pomegranate thickened juice (optional)
a dash of ground cinnamon
a dash of ground white pepper
Filling: Rub onions with salt. Mix rice with onion, mint, tomato and parsley. Stir in ½ quantity of lemon juice, ½ quantity of olive oil, salt, and spices.
Snip off vine leaves stems if necessary. Rinse in cold water and blanch in boiling water for 2 minutes in 3 or 4 lots. Remove with slotted spoon and place in cold water.
Place a vine leaf shiny side down on work surface. Place about a tbls of stuffing
near stem end. Fold end and sides over stuffing and roll up firmly. Repeat the same process with remaining leaves.
Place ½ cup oil in a heavy pan, line base of the heavy pan with potato rounds, and pack vine leaves rolls close together in layers.
Invert a heavy plate on top to keep rolls in shape during cooking.
Add ½ cup lemon juice , pomegranate juice, fillings stock and 3 cups water. Cover, bring to a boil over moderate heat. Reduce heat and let simmer for one hour or until tender.
Serve cold, garnished with potato slices.