Greek Stuffed Grape Leaves

Ingredients

• 1 jar (about 60) grape leaves, preserved in brine (400g) 1 jar (about 60) grape leaves, preserved in brine (400g)
• 1 cup (200g) long-grain rice 1 cup (200g) long-grain rice
• 1/2 cup (120ml) extra virgin olive oil 1/2 cup (120ml) extra virgin olive oil
• 1/4 cup (60ml) lemon juice 1/4 cup (60ml) lemon juice
• 1/4 cup (15g) fresh dill, finely chopped 1/4 cup (15g) fresh dill, finely chopped
• 1/4 cup (15g) fresh mint, finely chopped 1/4 cup (15g) fresh mint, finely chopped
• 1/4 cup (15g) fresh parsley, finely chopped 1/4 cup (15g) fresh parsley, finely chopped
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 1.5g
• Carbohydrates (total, sugars): 35g, 2g
• Protein: 4g
• Fiber: 2g
• Salt: 0.5g

Preparation

1. 1.
   Rinse the grape leaves under cold water to remove excess brine. Place them in a large bowl and cover with boiling water. Let them soak for 10 minutes, then drain and set aside.
2. 2.
   In a separate bowl, rinse the rice under cold water until the water runs clear. Drain well.
3. 3.
   In a large mixing bowl, combine the rice, olive oil, lemon juice, dill, mint, parsley, onion, garlic, cumin, coriander, salt, and pepper. Mix well to ensure all the ingredients are evenly incorporated.
4. 4.
   Take one grape leaf and place it flat on a clean surface, vein side up. Trim off the stem if necessary. Spoon about a tablespoon of the rice mixture onto the center of the leaf.
5. 5.
   Fold the bottom of the leaf over the filling, then fold in the sides, and roll it up tightly into a neat cylinder. Repeat this 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. Add enough water to cover the grape leaves and place a heatproof plate on top to keep them submerged.
7. 7.
   Bring the water to a boil, then reduce the heat to low and simmer for 45 minutes to 1 hour, or until the rice is cooked and the grape leaves are tender.
8. 8.
   Remove the stuffed grape leaves from the pot and let them cool slightly before serving. They can be enjoyed warm or at room temperature.

Treat your ingredients with care...

• Grape leaves — Ensure that the grape leaves are thoroughly rinsed to remove excess brine and blanch them in boiling water to soften their texture before using as wrappers.

Tips & Tricks

• If you prefer a more tangy flavor, you can add a bit more lemon juice to the filling mixture.
• Serve the stuffed grape leaves with a dollop of Greek yogurt or tzatziki sauce for a refreshing contrast.
• Leftover stuffed grape leaves can be refrigerated and enjoyed the next day, either cold or reheated.

Serving advice

Serve the Greek Stuffed Grape Leaves as an appetizer or as part of a mezze platter. They pair well with a variety of Mediterranean dishes and can be enjoyed on their own or with a side of Greek salad.

Presentation advice

Arrange the stuffed grape leaves on a platter, garnished with fresh herbs such as dill or mint. The vibrant green color of the grape leaves will make for an eye-catching presentation.