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Stuffed grape leaves

stuffed grape leaves

Stuffed grape leaves bring Mediterranean tradition to your table. Light, healthy, and bursting with herbs. Try it now!
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Total Time 1 hour 31 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Mediterranean
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 30 units fresh grape leaves or jarred, rinsed
  • 1 cup brown rice uncooked, rinsed
  • 500 gm lean ground beef or lamb optional for protein
  • 0.5 cup fresh parsley chopped
  • 0.5 cup fresh mint chopped
  • 2 units tomatoes finely diced
  • 1 unit onion small, diced
  • 2 tablespoons olive oil
  • 1 unit lemon juiced
  • 0.5 teaspoon salt
  • 0.25 teaspoon black pepper
  • 0.5 teaspoon ground allspice optional

Method
 

Preparing the filling
  1. In a large bowl, combine rinsed rice, ground beef or lamb (if using), diced tomatoes, chopped onion, parsley, mint, olive oil, lemon juice, salt, black pepper, and allspice (optional). Mix well to incorporate all ingredients.
Preparing the grape leaves
  1. If using fresh grape leaves, blanch them in boiling water for 2 minutes until softened, then drain and set aside. Jarred leaves should be rinsed to remove excess brine.
Stuffing and rolling
  1. Lay a grape leaf flat, vein side up. Place about one tablespoon of filling near the base. Fold the sides over the filling, then roll up tightly like a small burrito. Repeat with remaining leaves and filling.
Cooking the stuffed grape leaves
  1. Line the bottom of a large pot with some extra grape leaves to prevent sticking. Arrange the stuffed leaves seam-side down in layers, tightly packed.
  2. Add enough water to just cover the grape leaves. Place a plate on top to keep them submerged. Cover the pot and cook over low heat for 50–60 minutes, until the rice and meat (if used) are fully cooked.
Serving
  1. Remove from the pot and let cool slightly. Drizzle with extra lemon juice and olive oil before serving, and garnish with fresh herbs if desired.

Notes

If you’ve ever dined across the Mediterranean or Middle Eastern regions, you’ve likely encountered stuffed grape leaves on the table. Loved for their fragrant filling and delicate texture, these little rolls are a true celebration of versatility—enjoy them as an appetizer, main dish, snack, or picnic treat. Their popularity stems from their adaptability: you can go vegetarian or add ground meat, and season as you like.

Simple swaps and smart tips

  • For a vegan version, simply skip the meat and add extra tomatoes or even finely diced vegetables like zucchini or carrots to the rice mix.
  • Fresh grape leaves are wonderful, but good-quality jarred leaves save time. Just be sure to rinse off the brine thoroughly to avoid an overly salty bite!
  • Don’t overstuff the leaves: a heaping tablespoon will do. Overfilling may cause them to burst during cooking.
  • Layer extra grape leaves on the bottom of your pot to protect your stuffed rolls from sticking and breaking apart.

Technique for perfect stuffed grape leaves

Work with leaves one at a time, vein side up for smooth rolling. After rolling, keep them tight to ensure even cooking and retention of their shape. Using a plate to weigh the dolmas down during simmering is a classic tip, preventing them from unraveling. Cook over low heat; boiling too hard can make the rolls tough and unevenly cooked.

Serving and creative pairings

You can serve stuffed grape leaves warm or room temperature, garnished with a drizzle of olive oil and a squeeze of lemon. Pair with cool tzatziki yogurt sauce or a side of marinated feta and olives for a well-rounded mezze platter. Looking for more flavor? Try adding pine nuts, currants, or cinnamon to the rice filling. Prized in feasts and lunchboxes alike, these savory bites offer endless possibilities to suit your taste and elevate any occasion!