Stuffed Grape Leaves Recipe

Cook the Rice

In a medium saucepan, combine the long-grain rice and water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the rice is cooked and all the water is absorbed. Remove from heat and let it cool.

Sauté the Onion

In a skillet over medium heat, add olive oil. Once hot, add the finely chopped onion and sauté until translucent, about 5 minutes.

Mix the Filling

In a large bowl, combine the cooked rice, sautéed onion, chopped parsley, chopped dill, salt, black pepper, and lemon juice. Mix well until all ingredients are evenly incorporated.

Rinse and Drain

Take the jarred grape leaves, rinse them under cold water to remove excess brine, and carefully separate them.

Prepare for Stuffing

Lay a grape leaf flat on a clean surface, vein side up, and trim any tough stems if necessary.

Stuff the Leaves

Place about 1 tablespoon of the rice mixture at the base of the grape leaf. Fold in the sides and roll it up tightly, starting from the base to the tip. Repeat until all the mixture is used.

Arrange in Pot

In a large pot, arrange the stuffed grape leaves seam side down in a single layer. Place lemon slices on top.

Add Cooking Liquid

Pour the vegetable broth over the stuffed grape leaves until just covered. Bring to a gentle simmer over medium heat.

Cook the Grape Leaves

Cover the pot and reduce heat to low. Cook for about 45 minutes, or until the leaves are tender and the filling is cooked through.