Description
Tender grape leaves filled with seasoned rice and fresh herbs, this classic Middle Eastern dish is flavorful, comforting, and perfect for iftar or any special gathering.
Ingredients
Units
Scale
- 30 grape leaves, rinsed
- 1 cup short-grain rice, rinsed
- 1 small onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon allspice
- 1/4 cup olive oil
- 2 cups vegetable broth
- Juice of 1 lemon
Instructions
- Prepare the Filling: In a bowl, mix rice, onion, parsley, mint, salt, pepper, allspice, and olive oil.
- Stuff the Grape Leaves: Lay out a grape leaf, shiny side down, and place 1 teaspoon of filling in the center. Fold in the sides and roll tightly. Repeat with remaining leaves.
- Arrange in Pot: Arrange the rolled grape leaves in a pot, seam-side down, layering them tightly to prevent unrolling.
- Cook: Pour vegetable broth and lemon juice over the grape leaves. Cover with a small plate to keep them submerged and simmer for 40 minutes over low heat.
- Serve: Enjoy warm or chilled, served with a side of yogurt or tzatziki.
Notes
- For extra flavor, add a pinch of cinnamon or a handful of pine nuts to the filling.
- For a meaty version, mix in ground lamb or beef with the rice.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Appetizers, Side Dishes
- Method: Simmering
- Cuisine: Middle Eastern, Mediterranean
