1/3
2/3
3/3
Leave a note
Nutrition balance score
Unbalanced
Glycemic Index
40
Low
Glycemic Load
17
Moderate
Nutrition per serving
Calories254.6 kcal (13%)
Total Fat5.1 g (7%)
Carbs41.7 g (16%)
Sugars2.2 g (2%)
Protein8 g (16%)
Sodium2424 mg (121%)
Fiber7.6 g (27%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
1 ½ cupBrown rice
parboiled
1 lbLamb
chopped into small pieces
1Onion
chopped
1 TbspTomato paste
1 TbspRed pepper paste
3 sprigsParsley
10mint leaves
minced
salt
pepper
to taste
1 tspcumin
1 tspSumac
1lemon
Lemon juice
1 TbspExtra virgin olive oil
3 slicesTomatoes
3 slicesLemon
16 ozgrape leaf in brine
california, i have used half of the jar
Instructions
Step 1
Saute onions with oil until translucent, then add garlic, tomato and red pepper paste and saute for a few more minutes. Add chopped lamb, salt, pepper, cumin and sumac and saute for 10-15 min until ready.
Step 2
Parboil brown rice, I am using Instant Pot on a standard rice setting.
Step 3
Spray bottom of the baking spring form with oil, layer sliced tomatoes and lemon slices on the bottom. Make a first layer with grape leaves, leaves should cover the sides and the bottom. Add a layer of rice, add some mint and parsley, a layer of meat and layer again with grape leaves. Repeat this two more times. Make holes with the toothpick on top of the dish.
Step 4
Move the spring form inside the pot. Pure 1 cup of boiling water and lemon juice inside the spring form, cover the pot with the lid and cook on low heat for 40 minutes. If all water evaporates before it is cooked, you might need to add more boiling water in the process.
Notes
0 liked
0 disliked
There are no notes yet. Be the first to share your experience!
