Malaysian-Greek Stuffed Grape Leaves with Spicy Tomato Broth

• •35 Jarred grape leaves (rinsed and drained)
• •0.5 cup White rice (uncooked, yields 1.5 cups cooked)
• •1 lb Ground pork (lean)
• •0.5 piece Yellow onion (finely minced)
• •2 cloves Garlic (minced)
• •0.3 cup Fresh parsley (chopped)
• •0.5 tsp Salt (or to taste)
• •0.3 tsp Black pepper (freshly ground)
• •2 tbsp Olive oil (divided)
• •3 cups Chicken stock (low sodium)
• •0.3 cup Tomato paste
• •1 Canned diced tomatoes (14.5 oz, undrained)
• •1 tsp Dried Greek oregano
• •0.5 tsp Ground cumin
• •0.3 tsp Ground cinnamon
• •1 tsp Sambal Belacan (add more for extra heat)
• •2 tbsp Lemon juice (freshly squeezed)

Instructions

1. 1

   Cook the white rice according to package directions. Set aside to cool slightly.

2. 2

   In a large bowl, combine the cooked rice, ground pork, minced onion, minced garlic, chopped parsley, salt, and black pepper. Mix thoroughly until all ingredients are well combined.

3. 3

   Lay a grape leaf flat on a clean surface, shiny side down. Place about 1 tablespoon of the pork and rice mixture near the stem end. Fold the bottom edge of the leaf over the filling, then fold in the sides, and finally roll tightly from the bottom up to create a compact cylinder. Repeat with the remaining leaves and filling.

4. 4

   In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the tomato paste and cook, stirring, for 1-2 minutes until it darkens slightly. Stir in the chicken stock, diced tomatoes (with their juice), Greek oregano, cumin, cinnamon, Sambal Belacan, and lemon juice. Bring the sauce to a gentle simmer.

5. 5

   Carefully arrange the stuffed grape leaves in a single layer (or two layers, if necessary) in the simmering sauce. They should be mostly submerged. If not, add a little more stock or water. You can place a heat-proof plate on top of the leaves to keep them submerged. Reduce heat to low, cover, and simmer for 30 minutes, or until the pork is cooked through and the rice is tender.

6. 6

   Remove from heat and let rest for a few minutes before serving. Drizzle with a little fresh olive oil, if desired, and serve warm.

Chef's Tips

• 💡When rolling the grape leaves, ensure they are tight enough to hold the filling but not so tight that the leaves tear or the filling bursts out during cooking.
• 💡If using fresh grape leaves, blanch them quickly in boiling water for a minute or two before stuffing to make them more pliable.
• 💡Taste the sauce before adding the grape leaves and adjust the Sambal Belacan to your preferred level of heat.