Description
A comforting dish of spiced meat and rice rolled in tender grape leaves, perfect for any meal.
Ingredients
Scale
- 2 1/2 cups calrose rice (short grain)
- 2 1/2 tablespoons safflower threads
- 1 pound ground beef or lamb (about 2 cups)
- 1 tablespoon salt
- 1/2 teaspoon ground pepper
- 2 tablespoons all spice
- 2 tablespoons oil or clarified butter (ghee)
- Up to 1/4 cup water (adjust for meat fat content)
- 1 (16-ounce) jar grape leaves, drained and rinsed
- 2 pounds lamb or beef steaks (preferably bone-in, with fat layer)
- 1 tablespoon lemon pepper (optional)
- 1 cup peeled whole garlic cloves
- 1 cup lemon juice
- 4 cups water
- 1 tablespoon salt
- 2 tablespoons lemon pepper (optional)
- Optional: 2 cups frozen artichoke bottoms
- Optional: 11 ounces frozen green fava beans
- Optional: 1 cup sliced potato rounds
- Drizzle of oil or ghee
Instructions
- Rinse and drain the grape leaves, then set them aside on a plate.
- In a large bowl, combine the rice, safflower threads, ground meat, salt, pepper, all spice, oil or ghee, and a small amount of water. Mix well until fully combined.
- Place the lamb or beef steaks at the bottom of a deep pot. Sprinkle some lemon pepper on the steaks if you wish. Add a few garlic cloves between them.
- Lay a grape leaf flat on a plate, vein side up. Put about one tablespoon of the filling near the stem of the leaf. Fold in the sides and roll tightly into a small cylinder. Repeat until all leaves are filled.
- Stack the rolls over the meats in the pot, adding the remaining garlic between layers.
- Pour in the lemon juice, water, salt, and sprinkle with lemon pepper. Place a small plate on top to keep them in place while cooking.
- Bring the pot to a gentle simmer, cover, and cook on low heat for 1½ to 2 hours, or until the leaves are tender and the filling is cooked through.
- Remove from heat and let the pot rest for 10 minutes. Carefully transfer the rolls to a platter and drizzle some of the lemon broth on top before serving.
Notes
Can be stored in the fridge for up to four days or frozen for up to three months. Rinse grape leaves well to remove excess salt.
- Prep Time: 30 minutes
- Cook Time: 90 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg