Sharon123's Qatar's Vegan Stuffed Grape Leaves

Step 1: For the filling: Mix together rinsed but raw rice, tomatoes, green onion, mint, parsley, olive oil, salt and pepper to taste.

Step 2: Now all you need to do is wiggle those stubborn grape leaves out of the jar and begin wrapping them up.

Step 3: To do so: place leaf backside up and place a small spoonful of filling by the stem end.

Step 4: Begin to roll the leaf from the stem end. After about one roll, fold in the left and right sides; continue rolling.

Step 5: You don’t need to make them super tight because the rice needs room to expand as it absorbs the liquid.

Step 6: Add potato slices to bottom of pot.

Step 7: Add the grape leaves.

Step 8: Stack them tightly together, making one neat layer on top of another.

Step 9: Next, top with tomato slices.

Step 10: Pour on the olive oil and any juices at the bottom of the bowl that held the rice.

Step 11: Cover with a plate to keep the grape leaves from floating and unrolling, then top off with a lid.

Step 12: Simmer gently for about one hour.

Step 13: This will allow the potatoes at the bottom of the pot to get a nice crust.

Step 14: Add the lemon juice and cook an additional hour (or to taste).

Step 15: You are looking for the rice to be tender inside of the grape leaves.

Step 16: Cut one open to check.

Step 17: I’ve seen several recipes that cook them for upwards of three hours, so don’t despair if yours needs longer.

Step 18: Arrange them on a plate.

Step 19: Pile some of the lemony potatoes in the center.

Step 20: Garnish with the cooked and sliced tomatoes, as well as a few olives.