Grape Leaves (Instapot)

These grape leaves are time consuming but well worth it the end result. They have such a fresh taste it will make you wonder why you never tried to make these before and will soon be in rotation.

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Prep Time 1

Cook Time 11

Course Dinner, Lunch

Cuisine Mediterranean

Servings

Calories 291 kcal

Ingredients

10 oz Grape Leaves Jar
1 Tbsp Extra Virgin Olive Oil
1 Cup Jasmine Rice Rinsed
16 oz Lamb
½ Cup Onion Minced
½ Cup Mint Chopped
½ Cup Cilantro Chopped
½ Cup Dill Chopped
1 Cup Parsley Chopped
2 Lemons Sliced
2 Beef Steak Tomato Sliced
3 Cups Chicken Stock
2 Tbsp 7 Spice
1/2 Tbsp Salt

Instructions

Step 1.Drain leaves from jar; carefully unfold (they will be bunched and rolled together in the jar). Rinse each one in cold water on both sides, the purpose of this step is to remove the salt brine they are jared in, they will be too salty if left unwashed. Once rinsed pile them back on top of each other. You want to keep leaves moist, once complete lay a moist paper towel on top.
Step 2. In large bowl mix the following together; lamb, raw rinsed rice, chopped onion, parsley, dill, cilantro, mint and 7 spice
Step 3. Lay 1 grape leaf out on a cutting board, you're going to cut the stem off, repeat till all are complete. During this time you’ll want to separate out your large vs. small leaves into two piles any broken leafs leave to the side (we’ll need them for the layers)
Step 4. Time to roll… lay 1 grape leaf out (inside of the leaf facing up and pointed away from you) scoop 1 heaping teaspoon of filling into the middle, then you're going to bring the bottom of the leaf up over the filling then fold in each side and complete the roll up to the top like a burrito.
Key is to roll but NOT too tight as the rice needs time to expand and make sure there are no holes showing. Place the stuffed leaf seam side down and repeat, using all the big leafs first & when it comes time to use the smaller leaves make sure to use less filling.
Step 5. Add olive oil and ½ of the lemon slices to the bottom of pot, then add one layer of broken leaves over the lemons, then add 2 layers of the stuffed leaves closely together.
Step 6. Add layer of sliced tomatoes on top. Repeat by adding another layer of broken leafs, more stuffed grape leaves, another layer of tomatoes and the final topper will be sliced lemons & layer of leafs. Pour chicken stock around the side and place 2 ceramic plates on top to hold them down.
Step 7. Cover and cook on high pressure for 11 minutes then allow for natural release (no holding time).

Notes

Serve on platter with fresh sliced lemons

Nutrition

Calories: 291kcalCarbohydrates: 29gProtein: 14gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 35mgSodium: 575mgPotassium: 567mgFiber: 6gSugar: 6gVitamin A: 9.518IUVitamin C: 34mgCalcium: 155mgIron: 3mg

Keyword Adult, Dinner Party, Filling, summer meal, tasty

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