Garden Mains · Middle Eastern

Pomegranate-Jeweled Stuffed Vine Leaves

4.7 (76 cooks rated this)

Slim, tightly rolled vine leaves hide a tangy filling of rice, tomato and pomegranate molasses. A shower of ruby pomegranate seeds adds sweet crunch that makes the platter look ready for a celebration.

Test kitchen note: Blanch fresh or brined leaves for thirty seconds in boiling water; it tames the saltiness and makes them far easier to roll.