Stuffed Grape Leaves Recipe

Prepare grape leaves

Carefully separate grape leaves and rinse well under cold water to remove excess brine. Blanch leaves in a pot of boiling water for 20–30 seconds to soften, drain on a towel. Trim any thick stems.

Assemble rolls

Lay one grape leaf shiny side down with stem end toward you. Place about 1 1/2 tablespoons of filling in a line near the stem. Fold the bottom stem end over the filling, fold both sides inward, then roll up tightly toward the tip to form a neat cylinder. Repeat until you have 6 stuffed grape leaves (reserve extra leaves for lining the pot).

Warm pita and finish

Warm pita in a dry skillet or oven for 2–3 minutes until pliable. Drizzle stuffed grape leaves with 1–2 tablespoons olive oil and serve with warm pita, lemon wedges and tzatziki.

Par-cook rice

Place rinsed rice in a small saucepan with 1 1/4 cups hot water, cover and bring to a simmer over medium heat. Cook for 8 minutes until rice is partially tender but not fully cooked. Remove from heat and let stand covered for 5 minutes, then fluff with a fork.

Cook aromatics

While rice cooks, heat 2 tablespoons olive oil in a skillet over medium heat. Add chopped onion and sauté 4–5 minutes until translucent and fragrant but not browned. Stir in tomato paste and cook 1 minute to deepen flavor.

Mix filling

In a mixing bowl combine the par-cooked rice, sautéed onion and tomato paste, chopped parsley, dill, mint, toasted pine nuts, 2 tablespoons lemon juice, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/4 teaspoon allspice and 1/8 teaspoon cinnamon. Taste and adjust seasoning. The mixture should be moist but not watery; if too dry add 1–2 teaspoons water or olive oil.

Prepare pot: Line the bottom of a medium saucepan with a few reserved grape leaves (to prevent sticking). Arrange the rolled grape leaves seam-side down in a snug single layer, packing them tightly (they will compress as they cook).

Add cooking liquid: Pour 1 cup stock mixed with 2 tablespoons lemon juice and 1 tablespoon olive oil over the rolls. The liquid should come about three-quarters of the way up the rolls; add a little more water or stock if needed but avoid submerging completely. Place a heatproof plate upside down on top of the rolls to keep them submerged and prevent unrolling.

Simmer gently: Cover the pot, bring to a simmer over low heat, and cook gently for 35–40 minutes until rice is fully tender and flavors meld. Check once halfway and add a splash more water if pot looks dry. Remove from heat and let sit covered for 10 minutes.

Make tzatziki: While the rolls simmer, squeeze excess moisture from the grated cucumber using a clean towel or fine mesh strainer. In a small bowl, combine Greek yogurt, drained cucumber, minced garlic, 1 tablespoon chopped dill, 1 teaspoon lemon juice, 1/2 teaspoon olive oil, 1/4 teaspoon salt and a pinch of black pepper. Stir until smooth and chill until serving. Taste and adjust garlic, lemon or salt.