Grape Leaves Recipe

Prepare the Filling

In a saucepan, combine the rice, water, chopped onion, olive oil, salt, and pepper. Bring to a boil, then reduce heat and simmer for about 15 minutes until the water is absorbed and the rice is tender. Remove from heat and let cool.

Mix in Herbs

Once the rice mixture is cool, stir in the chopped parsley, dill, and lemon juice. Mix well to combine.

Prepare Grape Leaves

If using jarred grape leaves, rinse them under cold water to remove excess salt. If using fresh grape leaves, blanch them in boiling water for 1-2 minutes until tender, then cool in ice water.

Stuff the Leaves

Take a grape leaf, vein side up, and place about 1-2 tablespoons of the filling near the stem end. Fold the sides over the filling and roll tightly from the stem end to the tip. Repeat with remaining leaves and filling.

Cook the Grape Leaves

Place the stuffed grape leaves seam side down in a large pot. Add enough water to cover them, along with a splash of olive oil and a squeeze of lemon juice. Bring to a simmer, cover, and cook for about 30-40 minutes until the leaves are tender.

Serve

Let the grape leaves cool slightly before serving. They can be served warm or at room temperature, drizzled with additional olive oil or lemon juice if desired.