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.
Filling
Grape Leaves
Cooking Liquid
Method
Preparation of Filling
- 1
Cook the Rice
In a medium saucepan, combine the long-grain rice with 1 cup of water or vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes or until the rice is tender and the liquid is absorbed. Remove from heat and allow to cool.
- 2
- 3
Mix the Filling
In a large bowl, combine the cooked rice, sautéed onion, chopped parsley, chopped mint, lemon juice, salt, and black pepper. Mix well to ensure all ingredients are evenly incorporated.
Stuffing the Grape Leaves
- 4
Prepare the Grape Leaves
Lay a grape leaf, vein side up, on a clean surface. Place about 1 tablespoon of the filling near the stem end of the leaf.
- 5
Roll the Grape Leaves
Fold the sides of the grape leaf over the filling and roll it tightly away from you to create a small cylinder. Repeat this process for all grape leaves and filling.
Cooking the Stuffed Grape Leaves
- 6
Arrange the Stuffed Leaves
In a large pot, arrange the stuffed grape leaves seam side down in a single layer. If needed, pack them closely together.
- 7
Prepare the Cooking Liquid
In a bowl, mix together 1.5 cups of water, 1 tablespoon of lemon juice, and 2 tablespoons of olive oil. Pour this mixture over the arranged stuffed grape leaves.
- 8
Cook the Grape Leaves
Cover the pot with a lid and bring to a simmer over medium heat. Reduce heat to low and cook for about 45 minutes, or until the grape leaves are tender.
- 9
Serve
Once cooked, let the stuffed grape leaves cool slightly. Serve warm or at room temperature, drizzled with additional olive oil and lemon juice if desired.
