👨‍🍳 Οδηγίες

1. 1

   Prepare the filling: In a large bowl, combine the diced potatoes, chopped green onions, dill, parsley, rinsed rice, 1/4 cup olive oil, lemon juice, salt, and pepper. Mix well.

   💡 Επαγγελματικές Συμβουλές: Ensure potatoes are finely diced so they cook through.
2. 2

   Prepare the leaves: If using cabbage, carefully separate the leaves and blanch them in boiling water for a few minutes until pliable. If using chard, trim the thickest part of the stem and blanch the leaves. Drain and pat dry.

3. 3

   Assemble the japrak: Place a portion of the filling onto each leaf. Fold in the sides and roll up tightly, like a burrito.

   💡 Επαγγελματικές Συμβουλές: Don't overfill the leaves to make rolling easier.
4. 4

   Arrange the japrak seam-side down in a single layer in a pot or deep skillet. Pour the vegetable broth or water over them. Drizzle with a little extra olive oil.

   💡 Επαγγελματικές Συμβουλές: You can place a heatproof plate on top of the japrak to keep them submerged and prevent them from unraveling.
5. 5

   Bring to a simmer, then cover and cook over low heat for about 45 minutes, or until the rice is cooked and the potatoes are tender. The liquid should be mostly absorbed.

   💡 Επαγγελματικές Συμβουλές: Check periodically to ensure there is enough liquid; add a splash more if needed.
6. 6

   Let rest for 10 minutes before serving. Serve warm, drizzled with a little more olive oil or lemon juice if desired.