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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Heat olive oil in a pan and add the diced onion and diced tomatoes.
Add the chopped vine leaves, tomato paste, garlic paste, turmeric, paprika, salt, pepper, sumac, cayenne pepper, lemon juice, and pomegranate sauce.
Pour in hot water and cook the leaves for 30 minutes until they are tender and fragrant.
Add the Egyptian rice and the chopped coriander and parsley, then cook for another 25 minutes or until the rice is cooked and has absorbed the flavors.
Mix the yogurt, minced garlic, lemon juice, tahini, salt, and pepper until smooth and well combined.
Layer the fried bread, vine leaf rice, and yogurt sauce as shown.
Decorate with fresh pomegranates, parsley, coriander, and additional fried bread.
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For a more intense flavor, marinate the vine leaves in the spice mixture for a few hours before cooking.
Use fresh vine leaves if available for a more authentic taste.
Can I use a different type of rice?
Yes, you can use any short-grain rice, but the texture may vary slightly.
Is there a substitute for pomegranate sauce?
You can use pomegranate molasses as a substitute for pomegranate sauce.
Can I prepare the yogurt sauce in advance?
Yes, the yogurt sauce can be prepared a day in advance and stored in the refrigerator.
How do I prevent the rice from sticking?
Ensure there is enough liquid in the pan and stir occasionally to prevent sticking.
Can I make this dish vegetarian?
This dish is already vegetarian, but ensure all ingredients used are plant-based.
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