Vegetable Stuffed Grape Leaves

Ingredients:

grape leaves or swiss chard
short or medium grain rice
onion, chopped
pine nuts, roughly chopped
garlic, minced
carrot, shredded
red bell pepper, finely chopped
green bell pepper, finely chopped
tomatoes, chopped finely
pomegranate molasses
salt and pepper, to taste
ground dried lemon
cayenne pepper or red pepper flakes
allspice
parsley
mint
basil
dill
potato, sliced into 1/3 inch pieces
1/4 cup tamarind paste
juice of 1 small lemon

Soak rice in water for a few hours or overnight.

Cook onion, pine nuts, and carrot in some oil until soft. Add garlic, bell peppers, and tomato. Saute until slightly softened and stir in rice, tomatoes, and a little bit of water. Cook until liquid has evaporated and tomatoes are pureed into the mixture. Rice should be al dente. Add salt, pepper,  pomegranate molasses, dried lemon, cayenne pepper, and allspice. Allow to cool then stir in parsley, mint, basil, and dill. Mix in bulgur if desired.

Wash brine from the grape leaves. Prepare a nonstick saucepan by coating the bottom and sides with oil and covering with potatoes. Place a tablespoon of the rice mixture into each grape leaf and roll into a cigar. Layer the grape leaf rolls into the saucepan. Drizzle with olive oil. To cook, add tamarind paste and lemon juice to the pot and then add enough water to the pot to cover the rolls. Cover and bring to a boil, then reduce heat to low until the water is absorbed. Serve hot or cold.