Grape Leaves Recipe
Stuffed with rice, parsley, tomatoes & cooked in olive oil.
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Ingredients
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Stuffing & rolls
Cooking & finishing
Method
Stuffing & rolls
- 1
Prepare leaves
Drain jarred grape leaves. Rinse under cold water to remove excess brine. If leaves are stacked, separate and trim any thick stem pieces so leaves lay flat. Blanch any very tough leaves in boiling water 10–20 seconds, then plunge into cold water; drain and set aside.
- 2
Par-cook rice
Place 1 cup uncooked rice in a heatproof bowl. Pour 1.25 cups boiling water over rice, cover, and let sit 12–15 minutes until water is mostly absorbed and rice is slightly tender but still firm. Fluff with fork and allow to cool a few minutes.
- 3
Make stuffing
In a mixing bowl combine the par-cooked rice, 1/2 cup chopped parsley, diced tomato, chopped green onions, 2 tbsp olive oil, chopped mint and dill (if using), 1 tsp salt and 1/2 tsp black pepper. Stir gently to combine; taste and adjust seasoning. The mixture should be moist but not watery.
- 4
Roll grape leaves
Lay a grape leaf flat, vein side up, stem end toward you. Place about 1 to 1 1/2 teaspoons to 1 tablespoon (depending on leaf size) of the stuffing near the stem, centered. Fold the bottom stem edge over the filling, fold both sides inward, then roll tightly away from you to form a neat cylinder. Repeat until all stuffing is used. Reserve a few leaves for lining the pot if desired.
Cooking & finishing
- 5
Arrange in pot
Choose a wide, shallow pot. Brush the bottom with a little olive oil and place a few whole grape leaves or sliced tomato to prevent sticking. Arrange stuffed rolls seam-side down, packing them snugly in concentric circles in one layer; if necessary, stack a second layer on top. Place lemon slices and a bay leaf between layers or on top.
- 6
Add liquid and oil
Drizzle 1/2 cup olive oil evenly over the arranged rolls. Pour 1.5 cups water or vegetable broth carefully so as not to dislodge rolls; liquid should come just to the top of the rolls (not fully submerge). Squeeze additional lemon juice over the top if using lemon instead of slices. Sprinkle remaining 1/2 tsp salt across the surface.
- 7
Weigh down and simmer
Place a heatproof plate slightly smaller than the pot on top of the rolls to keep them from unrolling. Cover the pot with a tight-fitting lid. Bring liquid to a gentle simmer over medium heat, then reduce heat to low and simmer gently for 40–50 minutes, until rice is tender and leaves are soft.
- 8