Steps
- Soak 60 jarred grape leaves in boiling water, then drain them and stack them on a plate.
- For the filling, mix 2 cups of short-grain rice, 1 large chopped tomato, 1 bunch of finely chopped parsley, and 1 bunch of finely chopped scallions.
- Add ¼ chopped green bell pepper, 1 tablespoon of minced garlic, 2 teaspoons of crushed red pepper, and a third of ¾ cup of olive oil. Season with salt and black pepper and mix well.
- Put a heaping teaspoon of filling on each leaf, fold in the sides, and roll up.
- Line a large pot with 1 sliced tomato and season with salt. Pack the rolls tightly in rows, drizzling each layer with the remaining oil, and weigh them down with an upturned plate.
- Pour in about 5 cups of water, enough to cover the rolls and the plate. Cook over medium heat for 30 minutes, until most of the water is absorbed and the rice is cooked.
- Add ¾ cup of lemon juice and cook over low heat for 45 minutes more.