Back to 6 servings Filling 250 g short-grain rice, rinsed and drained 200 g cooked brown lentils 1 medium bunch dill, finely chopped 1 medium bunch parsley, finely chopped 1 small leek, finely chopped 4 cloves garlic, minced 1 tbsp seven spice blend 2 tsp Aleppo pepper, or 1 tsp chili flakes 2 tsp salt, more or less to taste 0.5 tsp black pepper, to taste 4 tbsp tomato paste 0.5 cup extra virgin olive oil 2 lemons, juiced, more or less to taste 3 tbsp pomegranate molasses Cooking stock 3 tbsp tomato paste 0.5 tsp salt 0.5 tsp black pepper 1 tbsp olive oil 1 tbsp vegetable stock powder, omit if using vegetable stock instead of water 2 cups boiling water or vegetable stock Vegetables 20 small sun-dried spicy peppers, about 1 package 3 baby zucchini 2 small eggplants 2 large red onions, halved, layers separated 2 large white onions, halved, layers separated 0.5 jar preserved grape leaves, rinsed 2 large waxy potatoes, sliced 1 cm thick
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1 Step 1: Use a small knife to hollow out the zucchini and eggplants, keeping the outer shells whole. Cover the dried peppers with boiling water and let them sit at least 30 minutes, then drain. Rinse the preserved grape leaves under cool water. Boil the halved onions in salted water for roughly 15 minutes, until you can easily peel the layers apart.2 Step 2: Combine every filling ingredient in a big bowl, setting aside the grape leaves, the boiling water or stock, and the 1/4 cup of olive oil. Taste the mixture and correct the salt, lemon juice, and spices as needed.3 Step 3: Oil the bottom of a large pot and cover it with a single layer of potato slices.4 Step 4: Stuff the zucchini, eggplant, onion layers and peppers about three-quarters full. Roll the grape leaves: place filling near the stem end, fold the bottom up, fold in the sides, then roll tightly. Pack everything snugly in the pot, placing the dried peppers and longest-cooking items nearest the bottom.5 Step 5: Whisk the cooking stock ingredients with the boiling water or stock until the tomato paste dissolves. Pour in until the liquid just reaches the top layer without covering it.6 Step 6: Bring to a boil, cover, and reduce to low. Simmer for 1.5 hours until the vegetables are tender and the rice is cooked through, checking after 1 hour.7 Step 7: Rest the pot for about 10 minutes. Cover with a large plate or tray and carefully invert the pot, taking care with the hot liquid.getsaucepan.com/r/468a234c-33a9-5b07-ae0f-a188ce37fcfc
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