kg green vine leaves or a jar from the supermarket
cups Egyptian rice
bunch spring onions (chopped)
bunch parsley (chopped)
bunch mint (chopped)
cup lemon juice
ml chicken stock
Salt to taste
cup Noor Oil
Stuffed vine leaves with rice and herbs, a dish cooked in the spring with fresh vine leaves or all year around with bottled preserved vine leaves.
If vine leaves are green, then it should be boiled until color changes. But leaves from a store-bought jar just needs to be washed in hot water.
Wash and drain rice, keep aside.
Mix chopped tomato, onion, spring onion, mint, parsley into a bowl, add half cup of lime juice and Noor Oil, along with salt. Now also add the well-drained rice and mix well together.
Roll this mixture above into vine leaves, line them all in a pot and set aside.
Boil half liter of chicken stock, add lemon juice and juices from the vine leaves stuffed with vegetables.
Now pour this prepared stock onto the pot lined with stuffed vine leaves and cook on a low flame, until all the liquids have evaporated and the vine leaves and stuffing are tender.