Name: Stuffed Grape Leaves & Vegetables
Prep time: 45 min
Cook time: 90 min
Total time: 135 min
Yield: 4-6
Ingredients: 250g short-grain rice, rinsed and drained; 200g cooked brown lentils; 1 bunch dill, finely chopped; 1 bunch parsley, finely chopped; 1/3 leek, finely chopped; Carved cores of zucchini, eggplant and onion, finely chopped; 4 garlic cloves, minced; 1 tbsp seven-spice blend; 2 tsp Aleppo pepper (or 1 tsp chili flakes); 2 tsp salt, black pepper to taste; 4 tbsp tomato paste; 100 ml extra virgin olive oil; 2 lemons, juiced; 3-4 tbsp pomegranate molasses; ~1/2 jar preserved grape leaves; 3-4 baby zucchini, 2 small eggplants, 2 red onions, 2 white onions; ~20 small dried spicy peppers; 2 waxy potatoes, sliced 1cm thick (for bottom layer); Stock: 3 tbsp tomato paste, 1 tbsp olive oil, 1 tbsp vegetable stock powder, salt, pepper, 500-800 ml boiling water

Stuffed Grape Leaves & Vegetables

Pelên Tirî yên Dagirtî & Dolme

Tangy flavor comes from lemon juice and pomegranate molasses; fresh dill and parsley are essential. This is a vegan version (lentils instead of meat) — traditional Kurdish yaprax often includes ground lamb/beef in the rice filling.

5.0 (1 votes)

Method

Core the zucchini and eggplant; soak dried peppers in boiling water 30 min and drain; rinse grape leaves; halve and soak onions in hot salted water 15 min to loosen layers.
Combine all filling ingredients (rice, lentils, herbs, garlic, spices, tomato paste, oil, lemon juice, pomegranate molasses) in a large bowl; adjust salt, lemon and spice to taste.
Coat the pot bottom with olive oil and layer the potato slices.
Stuff the hollowed vegetables and onion layers. For grape leaves: lay flat, place 1/2-1 tbsp filling in center, fold in the sides and roll up tightly.
Pack the stuffed items tightly in the pot, placing the ones needing longest cooking (peppers) at the bottom.
Pour the stock mixture until it reaches the top layer without fully covering. Bring to a boil, cover, and simmer on low 1.5 hours until tender and rice is cooked.
Optionally invert the pot onto a large platter to serve (traditional method).