Modern Manna Recipe / Stuffed Grape Leaves in Pomegranate Sauce

Fresh grape leaves can be found at many Middle-Eastern markets, or can be picked in vineyards.

Fresh grape leaves can be found at many Middle-Eastern markets, or can be picked in vineyards.

Since pomegranate concentrate comes in a variety of concentration, be careful not to over use it. The darker and thicker it is, the more concentrated it is, and you may want to start with only half the quantity in the recipe and then check and decide whether to add more.

Yields 40-50 stuffed leaves


50-60 fresh grape leaves or one jar of grape leaves

For the stuffing:
1 cup Jasmine rice
1/4 lb. ground beef
1/4 cup chopped Italian parsley
1 tablespoon tomato paste
1 teaspoon salt
1/4 teaspoon black pepper
Pinch of nutmeg

For the sauce:
1 1/2 cups chicken broth or water
1/4 cup fresh lemon juice
1/4 cup pomegranate concentrate
2 tablespoons olive oil
1/4 cup dried cherries
1/2 lemon, sliced
1/4 teaspoon salt


1. Soak the rice in water for an hour to 4 hours

2. To prepare the fresh grape leaves boil water in a medium pot. Add the leaves and let them get softer for a couple of minutes. Drain and put in a colander.

3. If you’re using grape leaves from a jar wash them thoroughly under warm running water and put in a colander to dry.

4. Make the stuffing: Mix all the ingredients in a large bowl.

5. Arrange a few torn leaves at the bottom of a non-stick pan with a lid.

6. Stuff the grape leaves: Place a leaf, veins side up, on a work surface. Put a heaping teaspoonful of the rice mixture near the base of the leaf at the stem end. Fold the stem end and sides over the filling and roll up toward the point of the leaf, forming a little bundle. Place, seam side down, in the prepared pan. Continue stuffing the grape leaves and adding them to the pan, packing them close together.

7. Make the sauce: Mix the chicken broth, lemon juice, pomegranate concentrate and olive oil in a small bowl and pour over the dolmas. Sprinkle the pan with dried cherries and lemon slices. Sprinkle the salt all over and bring to boil over medium-high heat.

8. Lower the heat the lowest level, cover the pan and cook for 1 hour. Add chicken broth or water if the pan is too dry. Serve warm or at room temperature.