Name: Stuffed Grape Leaves with Meat and Rice
Total time: 60 min
Yield: 6 servings
Cuisine: Armenian
Ingredients: 120 grape leaves (fresh or canned); 1 cup long-grain rice; 1/2 pound ground lamb or beef; 1 small onion, finely chopped; 1 teaspoon ground cinnamon; 1 teaspoon ground allspice; 1/2 teaspoon ground cumin; 1/4 teaspoon ground cloves; Salt and pepper to taste; 2 tablespoons olive oil; 1 cup tomato sauce; 1/2 cup water; 1/4 cup chopped parsley; 1/4 cup chopped mint; 1 small carrot, grated; 1 small zucchini, grated

A traditional Armenian dish made with grape leaves stuffed with a mixture of rice, herbs, and ground meat, then cooked in a pot with vegetables for added flavor.

Method

In a large pot, bring 4 cups of water to a boil. Add the grape leaves and cook for 3-5 minutes until tender. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent.
Add the ground meat to the skillet and cook until browned. Drain any excess fat.
Stir in the rice, cinnamon, allspice, cumin, cloves, salt, and pepper. Cook for 2-3 minutes to toast the rice.
Add the tomato sauce and water to the skillet. Stir well to combine.
Layer the cooked grape leaves in a large pot or Dutch oven. Place the meat and rice mixture on top of the leaves.
Add the grated carrot and zucchini to the pot.
Cover the pot with a lid and simmer on low heat for 30-40 minutes, or until the rice is fully cooked and the flavors are melded.
Garnish with chopped parsley and mint before serving.
Check that the ground meat reaches 71°C (160°F) throughout before serving.