In a large bowl, combine
rice, tomatoes, onion, parsley, oil, lemon juice and spices. Mix well
to combine and set aside.
Remove grape leaves from
jar, open, and rinse under running water. Place grape leaves with rough
side up, one at a time, on a large, flat plate. Place leaves so pointed
part faces away from you and flatter edges (stem end) are toward you.
Put 1 teaspoon rice mixture
on bottom of leaf, close to stem. Shape it to cover lengthwise.
Roll flat edges near
stem upwards, tucking them slightly under filling. Apply pressure to keep
leaves rolled tightly, and tuck one side at a time of the two parts of
the leaf pointing outwards. When securely in place, roll upwards, maintaining
pressure to keep leaf tight.
Cook sliced carrots in
water until tender. Cover the bottom layer of a large pot with carrots.
Layer stuffed leaves above carrots, putting them tight together so they
don't open during cooking. Each layer should go in different directions
across the pot.
Pour tomato sauce and
water over all. Over a high flame, bring sauce to a boil. Reduce heat
to medium, and place a flat plate (glass or stoneware) upside down over
top layer of leaves. Press plate down as hard as possible. Leave plate
in place during cooking.
Cover pot, and cook
for 40-45 minutes. Check one leaf to see if rice has cooked fully. Serve
Recipe from www.inmamaskitchen.com
Contributor: Elinoar Moore
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