Instructions

1. 1

   Take the vine leaves out of the jar, unfold them carefully and soak them in a large bowl of cold water to draw out the brine; change the water once.

2. 2

   Meanwhile, wash the rice in a bowl of cold water until the water stays almost clear, then drain well in a sieve. Peel the onions and dice them very finely; halve the tomatoes and grate them down to the skin, discarding the skin. Wash the parsley and mint, shake dry and finely chop the leaves.

3. 3

   Mix the rice, onions, grated tomatoes, parsley, mint, tomato paste, red pepper paste, pomegranate molasses, olive oil, salt and pepper thoroughly in a bowl until you have an evenly red, moist filling; the rice stays raw and only cooks in the pot.

4. 4

   Drain the vine leaves and snip off the stems right at the base of the leaf with kitchen scissors. Set aside about 8 torn or too-small leaves; they go on top later.

5. 5

   Lay a leaf on a board, shiny side down and stem end towards you, place a heaped teaspoon of filling without much juice crosswise along the stem end in a small sausage shape, fold the bottom of the leaf over it and tuck in the sides. Roll it up firmly but not too tightly into a finger-thick roll, as the rice will still swell, and set it down with the leaf tip underneath; you will get about 50 rolls.

6. 6

   Line the bottom of a wide, heavy pot with the tomato slices so that the rolls do not stick. Pack the rolls in snugly, seam side down, in circles from the edge to the centre, laying the next layer crosswise over the first, and cover the top with the leaves you set aside.

7. 7

   Stir the juice left in the filling bowl together with the hot water, the pomegranate molasses for the cooking liquid, the lemon juice, the olive oil for the cooking liquid and the salt, and pour it in at the edge until the rolls are just covered. Place an upturned plate on top and press down lightly.

8. 8

   Bring to the boil once, then put the lid on and simmer the rolls gently over a low heat until the rice is soft and the cooking liquid has almost been absorbed.

9. 9

   Lift the lid away from you, as hot steam escapes, and cut a roll open: the rice should be soft and no longer grainy; if not, add a splash of hot water and cook for a few more minutes. Turn off the heat and leave the rolls to cool in the uncovered pot with the plate still on top so that they absorb the remaining liquid and firm up.

10. 10

    Carefully lift the rolls out layer by layer with a spoon onto a platter, add the soft tomato slices from the bottom of the pot and drizzle everything with the remaining cooking liquid.

11. 11

    Tip: Unlike Îpraxa nîskê — Vine Leaves with Lentil Filling, which tastes earthy and savoury, and Îprax — Tangy Braised Vine Leaves with Rice and Minced Meat, which is served warm as a main course, this version is fruity, red and meant for a spread of cold starters. Cool leftovers quickly, put them in the fridge within two hours at the latest and use them up within a day. Leave them to stand at room temperature for half an hour before eating and drizzle with a few drops of olive oil and pomegranate molasses if you like.