Grape Leaves Rolls (4pc) Recipe

Prepare rice

Rinse 0.75 cups short-grain rice under cold water until water runs mostly clear. Drain and set aside.

Heat 2 tbsp olive oil in a medium skillet over medium heat. Add 0.5 cup finely minced onion and sauté until softened and translucent, about 4 minutes.

Add 200 g ground beef to the pan. Break it up with a spoon and cook until no longer pink, about 5–6 minutes. Drain excess fat if necessary, leaving a little for flavor.

Stir in rinsed rice and 1 tbsp tomato paste; cook, stirring, for 1–2 minutes to coat the rice and toast slightly.

Remove pan from heat and fold in 0.25 cup chopped parsley, 2 tbsp chopped mint, 1 tsp salt, 0.5 tsp black pepper and 0.25 tsp allspice (if using). Let the mixture cool for 10 minutes — it should be warm but not hot when stuffing.

If using jarred grape leaves, rinse them under cold water to remove brine and drain. Trim any thick stems. Lay one leaf shiny side down, vein side up, on a clean work surface and, if the leaf is large, cut away the tough center stem.

Place about 2–3 tablespoons of the cooled stuffing near the stem end of a leaf, forming a small log about 1 inch across. Fold the bottom stem edge up over the filling, fold both sides inward, then roll tightly toward the tip to form a neat cylinder. Repeat until you have 4 rolls (reserve remaining leaves or stuffing for another use).

Line the bottom of a small heavy-bottomed saucepan (one that fits 4 rolls snugly) with a few grape leaf scraps or one whole leaf to prevent sticking. Place the 4 rolls seam-side down in the pot, packing them close together. Tuck thin lemon slices around the edges and drizzle 1 tbsp extra olive oil over the rolls.

Combine 500 ml low-sodium chicken broth with 1 tbsp lemon juice and 0.5 tsp salt. Pour the broth over the stuffed rolls in the pot until the rolls are nearly covered. If the broth doesn't cover, add up to 100 ml water.

Place a small heatproof plate upside-down over the rolls to keep them from unrolling during cooking. Bring the pot to a gentle simmer over medium heat, then reduce to low, cover, and simmer gently for 40–45 minutes, or until the rice is tender and the meat is cooked through. Check after 30 minutes to ensure liquid remains; add a splash of water or broth if needed.

Turn off the heat and let the rolls rest, covered, for 15 minutes to finish steaming and firm up.

Carefully remove the plate and lift the grape leaf rolls out with a slotted spoon. Serve warm, garnished with the cooked lemon slices and an extra drizzle of olive oil or a squeeze of fresh lemon if desired.