Stuffed Grape Leaves Recipe
Rice and herbs wrapped in grape leaves.
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Ingredients
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For the Stuffing
For Wrapping
Method
Preparing the Stuffing
- 1
Rinse the Rice
Start by rinsing the long-grain white rice under cold water until the water runs clear. This removes excess starch.
- 2
Sauté the Onion
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the finely chopped onion and sauté until translucent, about 5 minutes.
- 3
Cook the Rice
Add the rinsed rice to the skillet and stir well to combine with the onions. Pour in 1.5 cups of water or vegetable broth, bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the rice is cooked.
- 4
Mix in Herbs and Seasoning
Once the rice is cooked, remove it from heat and let it cool slightly. Stir in the chopped parsley, dill, mint, lemon juice, salt, and black pepper.
Wrapping the Grape Leaves
- 5
Prepare the Grape Leaves
If using jarred grape leaves, rinse them under cold water to remove excess brine. If using fresh leaves, blanch them in boiling water for 1-2 minutes to soften.
- 6
Stuff the Leaves
Lay a grape leaf flat on a clean surface, with the stem end pointing towards you. Place about 1 tablespoon of the rice mixture near the stem, fold in the sides, and roll it up tightly from the stem end to the tip. Repeat with remaining leaves and filling.
- 7
Arrange in Pot
Place the stuffed grape leaves seam-side down in a large pot. Add lemon slices on top and drizzle with the remaining olive oil. Pour in enough water or vegetable broth to cover the leaves.
Cooking the Stuffed Grape Leaves
- 8
Simmer the Grape Leaves
Cover the pot and bring to a boil over medium heat. Once boiling, reduce the heat to low and let them simmer for about 45 minutes.
- 9
Serve
Once cooked, allow the grape leaves to cool slightly before serving. Enjoy them warm or at room temperature, with extra lemon wedges on the side.
