Stuffed Grape Leaves (Dolma)

Serves 6-8

Ingredients

Stuffing
2 lbs. Chuck roast chopped
6-8 Garlic cloves minced
3 cups rice rinsed
6 oz can tomato paste
2 Medium tomatoes chopped
1/4 cup olive oil
2 lemons juiced
2 tablespoons pomegranate molasses (optional) ​
2 tablespoons Salt
2 teaspoons Baharat (middle eastern allspice)
1 teaspoon black pepper
pinch of red pepper flakes or ground red pepper (optional - can also add more if you like more spicy)


Vegetables to Stuff  (below is the combo I used for the stuffing made above but use any combo you prefer)
Approximately 60 Grape Leaves
About 6 - 10 outer layers of onions
2 Bell peppers
2 Zucchini peeled
2 Japanese eggplants 
Other options to stuff are tomatoes, other summer squash,  cucumber, swiss chard (rolled), cabbage (rolled).

Sauce
1 tablespoon Citric acid/lemonduzy 
2 lemons juiced
1 tablespoon salt
1 teaspoon black pepper
pinch of red pepper flakes or ground red pepper (optional)
1/3 cup vegetable oil
1 cup water

Sliced Carrots, celery, or swiss chard stems to line the bottom of the pot.

Directions

• To remove the outer layer of onions
  • Cut off the bottom and top of onion and then cut a slit along one side going half way through the onion.
  • Peel the onions.
  • Remove the small white circle on the bottom of the onion to allow the layers to peel off easier.
  • Boil the onions for a couple minutes or place in the microwave for a couple minutes.  Allow to cool a little.
  • Gently remove each layer trying to keep in one piece.
• Cut the top off and core out the other vegetables that you will stuff.  Save the tops of the tomatoes and green peppers so you can put back on after you stuff.
• Combine all of the stuffing ingredients and mix well.
• Stuff the vegetables (stuff about 75% full as the stuffing will expand when cooked) and put the top on for the tomatoes and peppers.  For the onions, put stuffing in and then roll tightly.
• Lay out a grape leaf rib side up and place about a teaspoon to a tablespoon of stuffing in (depending on the size of your leaf) near the top.  Fold the top of the grape leaf in, then the sides, and then roll tightly until closed. Be careful not to over stuff as the rice will expand when cooked.  
• Lay out the carrots, celery, or swiss chard stems on the bottom of the pot so that the stuffed leaves and vegetables don’t stick.
• Put the stuffed vegetables in next.
• Now put the stuffed grape leaves in.  Try to place them tightly next to each other so they stay closed.
• Mix the sauce ingredients in a bowl and pour over the top of the pot.
• Cover the pot and put on a burner on high.  Bring to a boil for a few minutes then put on medium-low for about 45 minutes to one hour.  I would test one at 45 minutes to see if the rice is done and then see if it needs to be cooked longer.