Stuffed Grape Leaves With Spiced Lentils Recipe

About this recipe

A gluten-free and vegetarian adaptation of a classic dish, featuring tender grape leaves stuffed with a flavorful mixture of spiced lentils, rice, and herbs. Perfect for a satisfying dinner.

Ingredients

• 1 pack (1 kg) 921 Everyday Long Grain Rice
• 250 ml Dabur Hommade Lemon Juice (Bottle)
• 500 g Whole Farm Premium Kabuli Chana (Big Size)
• 1 kg Akar Powder Salt
• 1 pack (25 g) Snapin Nutmeg Powder

Instructions

1. 1. Rinse 1 cup of rice in cold water and drain thoroughly.
2. 2. In a mixing bowl, combine the rinsed rice, 1 cup cooked kabuli chana, 1/4 tsp nutmeg powder, 1/4 tsp salt, and 1/4 cup lemon juice. Mix well to create the stuffing.
3. 3. Prepare a large piece of parchment paper or a clean kitchen towel to use as a substitute for grape leaves.
4. 4. Place a heaping teaspoonful of the stuffing mixture on the parchment paper or towel near the edge. Roll tightly, folding in the ends after the first roll to secure the filling.
5. 5. Line the bottom of a 2 1/2-quart pan with a few pieces of parchment paper or towel to prevent sticking. Arrange the stuffed rolls in compact rows inside the pan.
6. 6. Barely cover the rolls with water and sprinkle 1 tablespoon of sea salt over the top. Place a pottery plate or heatproof dish on top of the rolls to keep them intact during cooking.
7. 7. Cover the pan and cook on medium heat for 30 minutes. Then, lower the heat and simmer for an additional 30 minutes.
8. 8. Remove the pan from heat and let the rolls cool slightly before serving. Serve warm or at room temperature.