Grape Leaves Recipe

Prepare grape leaves

Drain the jarred grape leaves and rinse under cold water to remove brine. Shake off excess water and separate leaves, trimming any thick stems so leaves are flat and flexible.

Par-cook rice

Place 1 cup long-grain rice in a heatproof bowl. Pour 1 cup hot (not boiling) water over rice, cover and let sit 10 minutes until water is mostly absorbed but rice is still slightly firm. Fluff with a fork.

Cook aromatics

Heat 3 tbs olive oil in a medium skillet over medium heat. Add the finely chopped onion and a pinch of salt and cook 5–7 minutes until soft and translucent but not browned. Remove from heat and let cool slightly.

Make filling

In a large bowl combine the par-cooked rice, sautéed onion, chopped mint, parsley, dill (if using), juice of 2 lemons, 1.5 tsp salt and 1/2 tsp black pepper. Stir until evenly mixed; the mixture should be moist and slightly compactable. Taste and adjust salt/lemon as needed.

Assemble rolls

Lay one grape leaf glossy side down, stem end toward you. Place about 1–1.5 tablespoons of filling near the stem end (adjust so you use about all filling across leaves). Fold the bottom stem up over the filling, fold both sides in tightly, then roll away from you into a neat cylinder. Repeat, arranging each finished roll seam-side down in a large shallow pot. Pack rolls snugly in concentric layers.

Layer bottom and add liquid

Line the bottom of the pot with a few grape leaves or a slice of lemon to prevent sticking. Place completed rolls seam-side down in a single or layered arrangement. Tuck extra lemon slices between layers if desired. Pour 2 cups water or vegetable broth over the rolls (enough to come almost to the top but not submerge completely) and drizzle 2 tbs olive oil over the top. Place a small heatproof plate on top of the rolls to keep them compressed.

Cook rolls

Cover pot and bring to a gentle simmer over medium-low heat. Simmer gently for 45–55 minutes until rice inside is tender and leaves are soft. Check once during cooking to ensure liquid remains; add a few tablespoons more water if nearly dry.

Cool and serve

Remove pot from heat and let sit, covered, 15–20 minutes to firm up. Transfer rolls to a serving platter. Drizzle with additional olive oil and a little extra lemon juice if desired. Serve warm or at room temperature with plain yogurt or tzatziki and extra mint.

Spoon yogurt or tzatziki into a bowl and sprinkle with chopped mint. Serve alongside the grape leaf rolls for dipping.