Armenian Stuffed Grape Leaves

Ingredients

• 1 jar (about 40) grape leaves, brined or blanched 1 jar (about 40) grape leaves, brined or blanched
• 250g (9 oz) ground beef 250g (9 oz) ground beef
• 250g (9 oz) ground lamb 250g (9 oz) ground lamb
• 1 cup (200g) long-grain rice, rinsed 1 cup (200g) long-grain rice, rinsed
• 1 large onion, finely chopped 1 large onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 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 ground cinnamon 1 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice 1/2 teaspoon ground allspice
• 1/2 teaspoon ground black pepper 1/2 teaspoon ground black pepper
• 1/2 teaspoon salt 1/2 teaspoon salt
• 2 tablespoons olive oil 2 tablespoons olive oil
• Juice of 1 lemon Juice of 1 lemon
• Water, for cooking Water, for cooking

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 15g, 5g
• Carbohydrates (total, sugars): 25g, 2g
• Protein: 20g
• Fiber: 3g
• Salt: 0.8g

Preparation

1. 1.
   In a large bowl, combine the ground beef, ground lamb, rice, onion, garlic, parsley, mint, cinnamon, allspice, black pepper, salt, and 1 tablespoon of olive oil. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Take a grape leaf and place it flat on a clean surface, vein side up. Trim off the stem if necessary. Spoon about 1 tablespoon of the filling onto the center of the leaf.
3. 3.
   Fold the sides of the leaf over the filling, then roll it tightly from the bottom to the top, forming a small parcel. Repeat with the remaining grape leaves and filling.
4. 4.
   Place the stuffed grape leaves in a large pot, seam side down, in a single layer. Drizzle the remaining olive oil and lemon juice over the stuffed grape leaves.
5. 5.
   Pour enough water into the pot to cover the grape leaves. Place a heatproof plate or a lid on top of the grape leaves to keep them submerged during cooking.
6. 6.
   Bring the water to a boil over medium heat, then reduce the heat to low and simmer for about 45 minutes to 1 hour, or until the rice is cooked and the grape leaves are tender.
7. 7.
   Once cooked, remove the stuffed grape leaves from the pot and let them cool slightly before serving. They can be served warm or at room temperature.

Treat your ingredients with care...

• Grape leaves — If using jarred grape leaves, rinse them well before use to remove excess brine. If using fresh grape leaves, blanch them in boiling water for a few seconds to soften them before stuffing.
• Ground meat — Use a combination of ground beef and lamb for a more flavorful filling. You can adjust the ratio according to your preference.
• Rice — Rinse the rice thoroughly before using to remove excess starch and prevent it from becoming too sticky.

Tips & Tricks

• To prevent the stuffed grape leaves from unraveling during cooking, place a heatproof plate or a lid on top of them to keep them submerged in the cooking liquid.
• Serve the stuffed grape leaves with a dollop of plain yogurt or a squeeze of lemon juice for added freshness.
• Leftover stuffed grape leaves can be refrigerated and enjoyed the next day. They can also be frozen for longer storage.

Serving advice

Serve the Armenian Stuffed Grape Leaves as an appetizer or as part of a mezze platter. They can be enjoyed warm or at room temperature.

Presentation advice

Arrange the stuffed grape leaves on a platter, garnish with fresh herbs such as parsley or mint, and serve with lemon wedges for an attractive presentation.