Vine Stuffed Leaves Recipe

Prepare rice

Rinse the rice under cold water until water runs mostly clear. Drain well.

In a medium skillet over medium heat, warm 2 tbs olive oil. Add the chopped onion and sauté 4–5 minutes until translucent but not browned.

Add the ground lamb to the skillet and cook 3–4 minutes, breaking it up, until it just loses its raw color. Season with 1/2 tsp black pepper, 1 tsp salt, 1/2 tsp allspice and 1/4 tsp cinnamon and stir to combine.

Stir in the tomato paste and cook 1 minute to bloom the flavor. Add the rinsed rice and toss to coat, cooking 1–2 minutes so the rice becomes translucent at the edges.

Pour 1/3 cup water (or stock) into the skillet, reduce heat to low, cover and simmer 8–10 minutes until rice is partially cooked but still has bite (it will finish cooking inside the leaves). Remove from heat and let cool 5 minutes.

Stir in the chopped parsley, mint, lemon zest and 1 tbsp lemon juice. Adjust seasoning to taste. The mixture should be moist but not soupy.

If jarred vine leaves are brined, rinse each leaf under cold water briefly and pat dry. Trim any tough stems so leaves lie flat.

Prepare your pot: line the bottom with a few whole or torn vine leaves and a few lemon slices to prevent sticking. Scatter the whole peppercorns if using.

Lay a vine leaf shiny side down on a work surface. Place about 1 to 1 1/2 teaspoons of the stuffing near the stem end (adjust to leaf size). Do not overfill.

Fold the stem end over the filling, then fold in the sides, and roll up tightly toward the tip to form a compact cylinder. Repeat with remaining leaves and stuffing.

Arrange the rolls seam-side down in concentric circles in the pot, packing them snugly so they won’t unravel. Work in layers if necessary.

Drizzle 2 tbs olive oil over the top, then place a layer of lemon slices over the rolls. Pour 1 cup water or light stock over carefully — just enough to almost cover the rolls (do not submerge more than 3/4).

Place a small heatproof plate on top of the rolls to weigh them down. Cover the pot with a tight-fitting lid and bring to a gentle simmer over low-medium heat.

Simmer gently for 35–40 minutes, checking once after 20 minutes to ensure liquid isn’t evaporating too quickly (add a few tablespoons more water if needed).

Turn off the heat and let the pot sit covered for 10–15 minutes to finish steaming. Carefully remove the plate and transfer the stuffed leaves to a serving platter. Drizzle any remaining cooking liquid over them.

While the stuffed leaves cook or rest, combine the Greek yogurt, drained grated cucumber, minced garlic, 1 tbs lemon juice, 1 tsp olive oil and 1/4 tsp salt in a small bowl. Mix until smooth and chill until ready to serve.