Stuffed Vegetarian Vine Leaves

Ingredients For Vine Leaves

2 packets x 400g vine leaves3 cups medium grain rice (wash really well)3-4 bunches of parsley (if small bunches use 4), chopped4-5 ripe tomatoes, diced1 bunch mint, chopped4 sprigs of spring onion, chopped2 large juicy lemons (add more if they are small you want approx 3⁄4cup)Olive oil to coat I didn’t measureSalt & ground black pepper

Ingredients For The Pot

3-4 potatoes, peeled and cut into discs3-4 tomatoes, cut into discs2 large juicy lemons (may need more depends on the juiciness)Drizzle of olive oilPepper

Method

Place your vine leaves in a large bowl & rinse with very hot water to soften & remove the salt, rinse really well for a few mins.In a bowl combine rice, parsley, Mint, spring onions, tomatoes, lemon juice, olive oil, S&P & mix together. Taste the mixture to see if it needs anything.Prepare your vine leaves as pictured in the reel (feel free to ask questions below)In a very large pot layer your potato, tomatoes & then the vine leaves nice & neatly, add a dash of pepper, olive oil, lemon juice & boiling water.Place your weight on top & press down to see the water level there is no measurements for the water as you want to put just enough to coat the vine leaves once you’ve put pressure on them with the weight. Hope I’m making sense here.I haven’t added ANY salt to the pot as the leaves will still have salt from the brine and that will season it, but in saying that each brand is different so taste the stock after 20mins of cooking and see if it needs salt or lemon juice.Cook on high heat & bring to a boil for approx 25mins without a lid.Lower the heat and continue to cook for another 5-10 mins.Remove the weight & place on the lowest possible heat setting you have & put the lid on to continue slow cooking, mine took approx 4 hours ?Enjoy