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1
Dip grape leaves in large pot of boiling water 2 minutes.
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2
Drain, and set aside.
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3
Heat oil in large saucepan over medium heat.
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4
Add onion, and saute 7 to 10 minutes, or until beginning to brown.
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5
Add rice and 21/2 cups water, and bring to a boil.
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6
Cover, reduce heat to medium-low, and cook 30 to 40 minutes, or until liquid is absorbed.
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7
Remove from heat, and stir in tomato juice, pistachios, parsley, mint, raisins, and lemon juice.
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8
Season with salt and pepper, if desired.
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9
(Mixture will be very wet.)
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10
Preheat oven to 350F.
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11
Brush 2-qt.
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12
baking dish with olive oil.
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13
Pat grape leaves dry.
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14
Line bottom and sides of baking dish with grape leaves, allowing leaves to hang over sides.
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15
Spread half of rice mixture over grape leaves.
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16
Top rice with more grape leaves, then top with remaining rice mixture.
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17
Cover casserole with remaining grape leaves, and seal by folding over grape leaves around edges.
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18
Brush top with olive oil.
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19
Bake 30 to 40 minutes, or until grape leaves on top darken and casserole looks firm and dry.
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20
Dip knife in cold water.
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21
Cut straight down with tip of knife to make 8 servings, then remove servings with spatula.
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22
Garnish with lemon slices, and drizzle with pomegranate molasses (if using).
