Introducing our delicious and hearty stuffed grape leaves recipe that is sure to satisfy your cravings! These delectable bites are a classic Middle Eastern dish, also known as dolmas, bursting with unique flavors and textures. Imagine tender grape leaves wrapped around a savory filling of rice, herbs, and spices, creating a delightful combination that will transport your taste buds. Whether you’re looking for a flavorful appetizer, side dish, or a light meal, this recipe has you covered. So, let’s dive and create something truly special!
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 30 stuffed grape leaves 1x
Ingredients
- 1 jar of grape leaves (about 30 leaves)
- 1 cup long-grain rice
- 1/2 cup diced tomatoes
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 1/4 cup chopped fresh dill
- 1/4 cup pine nuts (optional)
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- Salt and pepper, to taste
- Greek yogurt, for serving (optional)
- Lemon slices, for garnish (optional)
Instructions
- Start by rinsing the grape leaves under cold water to remove any brine or excess salt. Set them aside to drain.
- In a medium saucepan, cook the rice according to the package instructions until it’s al dente. Drain any excess water and transfer the cooked rice to a mixing bowl.
- To the bowl with the rice, add diced tomatoes, chopped parsley, mint, dill, pine nuts (if using), olive oil, lemon juice, cumin, coriander, salt, and pepper. Mix everything together until well combined.
- Take a grape leaf and place it on a flat surface, shiny side down. Spoon about 1 tablespoon of the rice filling onto the center of the leaf. Fold the sides of the leaf inward, then roll it tightly from the bottom to the top, forming a neat little package. Repeat this process with the remaining grape leaves and filling.
- Arrange the stuffed grape leaves in a single layer in a large skillet or pot. If needed, stack them gently in a second layer. Add enough water to the skillet or pot to cover the stuffed grape leaves. Cover the pot and bring it to a simmer over medium heat. Cook for about 10 minutes, or until the rice is fully cooked and the grape leaves are tender.
Notes
Make sure to handle the grape leaves gently to avoid tearing them. If you find that the leaves are too large, trim them with a sharp knife. Secondly, feel free to adjust the seasoning and herbs according to your taste preferences. You can add a pinch of cinnamon or allspice for extra warmth and flavor. Additionally, serve the stuffed grape leaves warm or at room temperature, accompanied by a dollop of Greek yogurt for a creamy and refreshing contrast. If you have any leftover filling, you can use it to stuff other vegetables like bell peppers or zucchini for a delightful variation. Enjoy!
*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.
Nutrition
- Serving Size: 1 stuffed grape leaf
- Calories: 55
- Sugar: .2g
- Sodium: 47mg
- Fat: 2.2g
- Carbohydrates: 8.4g
- Fiber: .5g
- Protein: .9g
- Cholesterol: 0mg
