Stuffed Grape Leaves

If you’ve never tried grape leaves, get ready to be blown away by the amazing taste and texture of these delicious meat and rice-stuffed grape leaves. Not only are they super satisfying and packed with flavor, but you can use different ingredients for the stuffing, making them really versatile.

Not to be confused with the Levantine version of grape leaves which is more lemony and uses just rice, this golf version (Saudi, Emarati, Iraqi) of grape leaves uses meat, tomato sauce, and extra warm spices. While both are equally delicious, my family and I adore this version as it feels more like a complete meal. In this recipe, we’re using a fantastic mixture of beef or lamb, rice, veggies + herbs, with pomegranate molasses, tomato paste, and warm spices. All of this deliciousness wrapped up in grape leaves and cooked to perfection! I suggest serving them hot, but they can be served warm or cold too. My husband eats them right out of the fridge!

• 1 jar grape leaves , rinsed and drained
• 1 pound lean ground beef or lamb
• 1 cup short grain rice, washed and rinsed
• 1 cup parsley, minced (some stems removed)
• 1 cup cilantro (or dill), minced
• 1 cup onion, finely minced
• 2-3 roma tomatoes, finely minced
• 3-4 cloves garlic, finely minced
• 2 Tablespoons pomegranate molasses
• 2 Tablespoons tomato paste
• 1 Tablespoon dry mint, optional
• 1 teaspoon EACH cumin, ground coriander, smoked paprika, all spice, salt
• ½ teaspoon black pepper
• 1 large onion, cut into large rings
• 2 small potatoes, peeled and cut into rounds

• 3 cups water
• ¼ cup lemon juice, or juice of 2 lemons
• ¼ cup olive oil
• ¼ cup tomato paste
• ¼ cup pomegranate molasses
• 3-4 cloves garlic, sliced
• 1 teaspoon EACH cumin, all spice, salt