Stuffed Grape Leaves Recipe
Grape leaves stuffed with rice and herbs.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Stuffing
Grape Leaves
Method
Preparing the Filling
- 1
Rinse and Soak the Rice
Rinse the long-grain rice under cold water until the water runs clear. Then, soak the rice in warm water for about 30 minutes, then drain.
- 2
- 3
Combine Filling Ingredients
In a large bowl, mix the drained rice, sautéed onion, chopped parsley, chopped dill, chopped tomato, remaining olive oil, salt, black pepper, and lemon juice. Stir until well combined.
Preparing the Grape Leaves
- 4
Prepare the Grape Leaves
If using jarred grape leaves, rinse them under cold water to remove excess salt. Carefully separate the leaves and set them aside.
- 5
Stuff the Leaves
Place a grape leaf on a clean surface, vein side up. Add about 1 tablespoon of filling near the stem end of the leaf. Fold the sides over the filling, then roll from the stem end to the tip, creating a tight roll. Repeat with remaining leaves and filling.
- 6
- 7
Cook the Stuffed Leaves
Pour 2 cups of water into the pot, cover, and bring to a boil. Reduce heat to low and simmer for about 45 minutes, or until the rice is tender.
- 8
Serve
Once cooked, remove from heat and let cool slightly. Serve warm or at room temperature with additional lemon slices on the side.
