Stuffed vine leaves

1 jar leaves is about 60- get the ones that are the most yellow/green and bright , the darker green ones are chewier

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Empty the jar of leaves in a colander and give a thorough rinse with cold water to get the brine off. Boil the leaves for a few mins to soften and hydrate (rips less I think)

Step 2

Tip: use a food processor to chop the filling Ingredients! Rinse the rice in a big bowl. Chop the parsley and coriander and add to the rice bowl, chop the tomatoes and onions and add those too. Combine with the rest of the ingredients with half the lemon juice (not the potatoes or leaves).

Step 3

Start assembling: pull the stalk off the leaf and add a tsp of filling to the leaf (less if small). Roll up and place on a plate (roll the bottom of the leaves up, then sides in, and roll the whole thing up to seal the rice - like a spring roll)

Step 4

Peel and slice the potatoes and Line the pressure cooker with the potato slices. Tightly arrange the stuffed leaves in neat layers - drizzle each layer with a bit of olive oil (like a tbsp or so)

Step 5

Once all layered, add enough water to reach the top of the leaves. Add the remaining lemon juice and some salt and any juices remaining in the rice bowl. Cook in pressure cooker for 20 minutes then check one - if fully soft, leave to rest for 30 mins then flip out into a dish. Let the juices run out of the upside down cooking vessel, drain any liquid that comes out and then lift up the cooking vessel to leave the stuffed vine leaves in the dish.

Step 6

If not using a pressure cooker: arrange the same way in a big saucepan/handi, add a small plate and something to weigh the plate down and add water until the plate is halfway covered in water. Boil for 60 mins and then check the water level and softness of a leaf - if needed, add water or boil longer until cooked then follow the same ending instructions.