INSTRUCTIONS Filling: 1. Boil the grape leaves at 190 °C, then reduce the temperature and let it sit for 10 minutes. Drain the leaves and let them cool 2. Chop your vegetables (except for the potatoes) and place them into a bowl. 3. In a new pot, add olive oil and your chopped onions and fry them until they crystallize. 4. Add your tomatoes as well as your peppers and mix everything together. 5. Wash your rice and pour it into the pot 6. Start mixing everything again and add 100 mL of water. 7. Add your tomato paste, paprika paste, paprika powder, cumin spice, sugar, arabic coffee, salt and finally, 10 g of pomegranate. Continue mixing until it boils and then lower the heat to 160 °C for around 10 minutes, in order for the rice to absorb all the liquids in the pot, giving it a special taste. Once 10 minutes are up, turn off your heat, add 25 g of parsley and let it cool.
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