Grape Leaves (vg) Recipe

Prepare grape leaves

Remove grape leaves from jar and place in a colander. Rinse under cold water to remove brine. Gently shake off excess water and set leaves on a tray; pat dry with paper towels. If stems remain, trim them close to leaf base.

Prepare rice filling

In a medium saucepan, heat 3 tablespoons olive oil over medium heat. Add the finely chopped onion and sauté until softened and translucent, about 6–8 minutes. Add rinsed rice and stir 1–2 minutes to coat the grains in oil and lightly toast. Add 1 cup water or vegetable stock, 1/2 cup lemon juice, 2 tsp salt, 1 tsp black pepper, and 1/4 tsp ground allspice. Bring to a simmer, then reduce heat to low, cover, and cook until rice is just tender and liquid is absorbed, about 12 minutes (rice will finish cooking during steaming inside leaves). Remove from heat and let sit covered for 5 minutes, then fluff with a fork. Allow to cool until warm, not hot.

Mix herbs into filling

When the rice is warm, stir in the chopped parsley, dill, and mint. Taste and adjust seasoning with additional salt or lemon juice as desired. Let mixture cool to room temperature so it’s easy to handle.

Assemble rolls

Lay one grape leaf shiny-side down on a flat surface with the stem end toward you. Place about 1 to 1 1/2 teaspoons (about 1 tablespoon) or 1 to 1.5 tablespoons of the rice-herb mixture near the stem end, centered. Fold the bottom stem end over the filling, fold the two sides inward snugly, then roll away from you to form a tight little cylinder. Do not overfill. Repeat with remaining leaves and filling. If you run out of leaves, stack two thinner ones (overlapping) to avoid tearing.

Prepare pot for steaming

Line the bottom of a heavy-bottomed pot with lemon slices and drizzle 1 tablespoon olive oil over them (this prevents sticking and adds fragrance). Place a small heatproof plate or a layer of unused or torn grape leaves (shiny-side up) on top of the lemons to create a flat base for the rolls.

Pack and cook

Arrange stuffed grape leaves seam-side down in tight concentric circles on the plate in the pot. Pack them snugly to prevent unrolling during cooking. When one layer is full, add another layer on top if needed. Pour enough water (about 1 to 1 1/2 cups) over the rolls to reach near the top of the rolls but not submerge them fully. Drizzle an additional tablespoon of lemon juice and 1 tablespoon olive oil over the packed rolls. Place another heatproof plate on top of the rolls to weigh them down. Cover the pot and bring to a gentle simmer over medium-low heat. Simmer gently for 40–50 minutes until rice and leaves are tender. Check once after 25 minutes to ensure simmering (do not remove the top plate).

Cool and rest

Turn off the heat and let the pot sit, covered, for 15–20 minutes to finish steaming and to allow flavors to meld. Remove the top plate and carefully transfer grape leaves to a serving platter. They can be served warm or at room temperature. Refrigerate leftovers covered with plastic wrap or in an airtight container for up to 3 days.

Prepare cucumber: grate the seeded cucumber and place it in a fine mesh sieve or clean kitchen towel. Sprinkle with a pinch of salt and press or squeeze to remove excess liquid. Discard liquid.

Combine ingredients: in a bowl, mix 1 cup Greek yogurt, the drained grated cucumber, 1 minced garlic clove, 1 tablespoon chopped dill, 1 tablespoon lemon juice, 1 teaspoon olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Stir until smooth and taste; adjust garlic, salt, or lemon as desired.

Chill: cover and refrigerate for at least 30 minutes to let flavors meld. Whisk briefly before serving.

Serve the stuffed grape leaves arranged on a platter with tzatziki on the side, lemon wedges, and an optional drizzle of extra olive oil. Offer additional lemon juice for squeezing.