Ingredients and Weight:
- 12 large vine leaves (fresh or canned)
- 1 cup short-grain rice
- 1/2 cup chopped onion
- 1/2 cup chopped parsley
- 1/2 cup chopped cilantro
- 1/4 cup olive oil
- 1/2 lemon, juiced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup vegetable broth
- Rose petals for garnish (optional)
Preparation Time:
15 minutes
Cooking Time:
30 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Remove the stems from the vine leaves and rinse them thoroughly.
- In a large skillet, heat the olive oil over medium heat. Add the onion and cook until softened, about 5 minutes.
- Add the rice to the skillet and stir to coat with the oil. Cook for 2-3 minutes, or until the rice turns translucent.
- Stir in the parsley, cilantro, lemon juice, salt, and pepper.
- Add the vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes.
- Remove from heat and let stand for 5 minutes, or until the rice is tender and all the liquid has been absorbed.
- Spread 1 spoonful of the rice filling on each vine leaf. Roll up the leaves tightly and secure with toothpicks.
- Place the rose leaves in a lightly greased baking dish. Bake at 375°F (190°C) for 15-20 minutes, or until the leaves are browned and crispy.
- Garnish with rose petals, if desired.
Nutritional Information:
Per serving (1 rose leaf):
- Calories: 120
- Fat: 5g
- Protein: 4g
- Carbohydrates: 18g
- Dietary Fiber: 3g
Dish Characteristics:
- Aromatic and savory with a hint of rose flavor
- Unique presentation that is sure to impress guests
- Ideal as an appetizer or side dish
User Comments:
- "These are the most delicious rose leaves I've ever tasted!"
- "The perfect combination of flavors and textures."
- "A truly Egyptian culinary experience that's easy to make."
Special Precautions and Tips:
- If using fresh vine leaves, blanch them in boiling water for 30 seconds to soften them.
- If the rose petals are not available, you can use mint leaves as a garnish.
- Serve the rose leaves hot or warm for the best flavor.
