Lemony Braised Stuffed Vine Leaves with Mini Zucchini

This is a classic vegetarian mezze dish. Sometimes it is called yolangee. Essentially the filling is similar to tabbouleh but using rice instead of cracked wheat (bulgur). You can make this dish a day ahead and keep it refrigerated. Cook the following day and keep at room temperature until you are ready to serve it. A couple of stuffed vine leaves on top of a garden salad make a light and tasty lunch.

SERVINGS: 8–10

INGREDIENTS:

• 2 potatoes
• 5 cups fresh parsley, chopped
• 1 cup fresh mint, chopped
• 15 medium tomatoes, diced
• 8 green onions, chopped
• Juice of 4 lemons
• ½ cup olive oil
• 1 tsp cinnamon
• 1 tsp allspice
• Salt and pepper
• 2 cups short-grain white rice, presoaked, drained
• 1 cup water
• 12 small zucchini, washed, scrubbed, cored
• 1 jar (1 lb) grapevine leaves, washed, drained, and stalks removed

INSTRUCTIONS:

1. Peel and slice the potatoes into ¼-inch-thick rounds. Place them in water to prevent discoloration.
2. In a large bowl, combine the chopped parsley, chopped mint, diced tomatoes, chopped green onions, lemon juice, olive oil, cinnamon, allspice, salt, and pepper. Adjust the seasonings to taste. The mixture should be tangy and juicy. Stir in the presoaked and drained rice, ensuring it is well combined.
3. Stuff the zucchini with the rice-vegetable mixture and set them aside. Fill the grapevine leaves with the same mixture. Reserve any remaining dressing from the rice-vegetable mixture, as it will be used as the cooking liquid. If there are extra grapevine leaves, they can be frozen in a plastic bag for later use.
4. In a 6-quart pot, arrange the sliced potatoes in an even layer at the bottom.
5. Place the stuffed zucchini tightly side by side on top of the potatoes, radiating out from the center of the pot.
6. For the second layer, place the stuffed grapevine leaves seam side down, with their short ends touching the edge of the pot, forming a circle. Work toward the center.
7. Pour the remaining dressing over the layered zucchini and grapevine leaves. Add 1 cup of water to the pot.
8. Place a heatproof plate that is smaller than the pot’s diameter on top to keep everything in place during cooking.
9. Place the pot over medium to medium-high heat and bring it to a boil. Reduce the heat to the minimum setting, cover the pot, and allow it to simmer for 1½ hours. Monitor the liquid level to ensure there is enough while cooking. The grapevine leaves should become soft and fully cooked when done.
10. Remove the pot from the heat and let it cool completely before flipping the contents onto a serving platter. The dish is best served at room temperature.