Armenian Stuffed Grape Leaves

Ingredients

• 1 jar (about 60) grape leaves, drained and rinsed 1 jar (about 60) grape leaves, drained and rinsed
• 1 cup (200g) long-grain rice 1 cup (200g) long-grain rice
• 1 large onion, finely chopped 1 large onion, finely chopped
• 2 tomatoes, diced 2 tomatoes, diced
• 1/4 cup (60ml) olive oil 1/4 cup (60ml) olive oil
• 1/4 cup (60ml) lemon juice 1/4 cup (60ml) lemon juice
• 1/4 cup (15g) fresh parsley, chopped 1/4 cup (15g) fresh parsley, chopped
• 1/4 cup (15g) fresh mint, chopped 1/4 cup (15g) fresh mint, chopped
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1/2 teaspoon ground cumin 1/2 teaspoon ground cumin
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• 1/4 teaspoon cinnamon 1/4 teaspoon cinnamon

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 7g, 1g
• Carbohydrates (total, sugars): 36g, 3g
• Protein: 4g
• Fiber: 2g
• Salt: 0.8g

Preparation

1. 1.
   In a large bowl, combine the rice, onion, tomatoes, olive oil, lemon juice, parsley, mint, salt, black pepper, cumin, paprika, and cinnamon. Mix well.
2. 2.
   Take a grape leaf and place it flat on a clean surface. Trim off the stem if necessary.
3. 3.
   Spoon about 1 tablespoon of the rice mixture onto the center of the grape leaf.
4. 4.
   Fold the sides of the leaf over the filling, then roll it tightly from the bottom to the top, forming a neat cylinder.
5. 5.
   Repeat the process with the remaining grape leaves and filling.
6. 6.
   Place the stuffed grape leaves in a large pot, seam side down, in a single layer.
7. 7.
   Pour enough water into the pot to cover the grape leaves.
8. 8.
   Place a heatproof plate on top of the grape leaves to keep them submerged.
9. 9.
   Cover the pot and bring it to a boil over medium heat. Reduce the heat to low and simmer for 45 minutes.
10. 10.
    Remove the pot from the heat and let the stuffed grape leaves cool before serving.
11. 11.
    Serve the Armenian Stuffed Grape Leaves at room temperature or chilled.

Treat your ingredients with care...

• Grape leaves — If using fresh grape leaves, blanch them in boiling water for a few seconds before using. If using jarred grape leaves, rinse them well to remove any excess brine.
• Rice — Rinse the rice thoroughly before using to remove any excess starch and ensure a fluffy texture.

Tips & Tricks

• Soak the jarred grape leaves in warm water for a few minutes to soften them before using.
• Add a squeeze of lemon juice to the water while cooking the stuffed grape leaves for an extra tangy flavor.
• Serve the dish with a dollop of yogurt on the side for a creamy contrast.

Serving advice

Serve the Armenian Stuffed Grape Leaves as an appetizer or side dish. They pair well with a fresh salad and some crusty bread.

Presentation advice

Arrange the stuffed grape leaves on a platter, garnished with a sprig of fresh mint or parsley. The vibrant green color of the grape leaves will make the dish visually appealing.