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1
For the filling, mix together a fresh collection of rinsed but raw rice, tomatoes, green onion, mint, parsley, olive oil, salt and pepper.
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2
Most recipes have you cook the rice ahead of time, but I found some that use raw rice and I love how it eliminates several steps and dirty dishes.
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3
Now all you need to do is wiggle those stubborn grape leaves out of the jar and begin wrapping them up.
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4
To do so, place leaf backside up and place a small spoonful of filling by the stem end.
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5
Begin to roll the leaf from the stem end.
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6
After about one roll, fold in the left and right sides.
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7
Continue rolling.
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8
You dont need to make them super tight because the rice needs room to expand as it absorbs the liquid.
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9
Add potato slices to bottom of pot.
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10
Add the grape leaves.
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11
Stack them tightly together, making one neat layer on top of another.
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12
Next, top with tomato slices.
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13
Pour on the olive oil and any juices at the bottom of the bowl that held the rice.
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14
Cover with a plate to keep the grape leaves from floating and unrolling, then top off with a lid.
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15
Simmer gently for about one hour.
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16
This will allow the potatoes at the bottom of the pot to get a nice crust.
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17
Add the lemon juice and cook an additional hour (or to taste).You are looking for the rice to be tender inside of the grape leaves.
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18
Cut one open to check.
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19
Ive seen several recipes that cook them for upwards of three hours, so dont despair if yours needs longer.
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20
Arrange them on a plate.
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21
Pile some of the lemony potatoes in the center.
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22
Garnish with the cooked and sliced tomatoes, as well as a few olives.
