5 Hand-rolled Grape Leaves Recipe
Stuffed with rice & herbs
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Ingredients
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Grape leaves & assembly
Filling
Finishing liquid
Method
Grape leaves & assembly
- 1
Prepare leaves
If using jarred grape leaves, remove from brine and rinse thoroughly under cold water. If fresh and slightly stiff, blanch leaves in boiling water for 20–30 seconds then plunge into ice water. Pat leaves dry and remove any tough stem portions.
- 2
Filling
- 3
Sauté onion
Heat 1 tablespoon olive oil in a small skillet over medium heat. Add the finely minced onion and sauté until translucent, about 4 minutes. Do not brown. Remove from heat and let cool slightly.
- 4
Combine filling ingredients
In a bowl combine 1/2 cup washed long-grain rice, the sautéed onion, 2 tablespoons chopped parsley, 1 tablespoon chopped dill, 1 tablespoon chopped mint, 1 teaspoon tomato paste, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/8 teaspoon allspice (if using). Mix thoroughly. The filling should be moist but not wet; if it seems dry, add 1 tablespoon water or a drizzle of olive oil.
- 5
Portion filling
Lay one grape leaf glossy side down, stem end closest to you. Place about 1 tablespoon of filling in the center near the stem (adjust so you end up with 5 rolls total). Fold the bottom stem edge up over the filling, fold both sides in, then roll tightly toward the tip to form a neat cylinder. Repeat until you have 5 rolls. Tuck any loose edges underneath.
Finishing liquid
- 6
Arrange and add liquid
Place the prepared rolls seam-side down in the pot on top of the lemon slices, packing snugly but not crushed. Drizzle 1 tablespoon olive oil and 2 tablespoons lemon juice over the rolls. Add 1 cup water (enough to come about halfway up the rolls). If you like a more lemony finish, add another thin lemon slice on top of the rolls.
- 7
Cook
Cover the rolls with a small heatproof plate (to keep them submerged) and bring liquid to a gentle simmer over low heat. Cover the pot and simmer very gently for 40–45 minutes, until rice is tender. Avoid a vigorous boil to prevent leaves unrolling.
- 8
Rest and serve
Turn off heat and let the rolls rest, covered, for 15 minutes. Carefully remove plate and transfer rolls to a serving platter. Serve warm or at room temperature. Additional lemon wedges may be served on the side.