Stuffed Vine Leaves



1 jar of vine leaves
250g of rice
3 carrots
500g of mushrooms
1 leek ( the white part only)
1 onion
200ml of vegetable stock
1/2 cup of tomatoe pasaata
tomato paste
dried thyme
olive oil
lemon juice


Finely chop the carrots, mushrooms, onion and celery
Heat 2-3 tablespoons of olive oil in a skillet
Add the rice and cook for 2-3 minutes
Add the chopped carrots, mushrooms, onion and celery
Season with salt and pepper
Add 1 cup of vegetable stock to the rice and vegetables
Let simmer until the rice absorbs all the water
The final mixture must be very well reduced and the rice grain slightly cooked
Let the mixture cool before wrapping the vine leaves


Take the leaves out of the jar and rinse them
Prepare the leaves by removing the stems so you can have a smooth leaf surface to work with
Take a leaf and spread it flat on your work surface.
Place a teaspoon of rice mixture
Fold the end of the leaf over the rice mixture
Then fold over the left and right sides of the leaf
Continue to fold the leaf like a cigar, pushing the edges inside, so the mixture doesn't come out
Before you start putting the stuffed vine leaves into your clay cooking pot, spread 3-4 leaves on the bottom of the top
This will prevent the stuffed vine leaves from sticking to the clay pot
Continue wrapping the stuffed vine leaves until you finish the rice mixture
Arrange the stuffed vine leaves in the clay pot in layers of circles

Cover the stuffed vine leaves with 1/2 cup of tomato passata
Add 1-2 cups of vegetable stock
Season with dry thyme and lemon juice
The stuffed vine leaves must be well covered with liquid
The rice will absorb the liquid during cooking
Check from time to time and if the liquid drops, add more until you cover the stuffed vine leaves 
Cook on low heat for 1.5 - 2 hours or until the stuffed vine leaves are tender and the rice is cooked inside.
Serve with sour cream on top.