Stuffed Grape Leaves with Rice and Herbs

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
• 1/2 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 parsley, finely chopped 1/4 cup (15g) fresh parsley, finely chopped
• 2 tablespoons (8g) fresh mint, finely chopped 2 tablespoons (8g) fresh mint, finely chopped
• 2 tablespoons (8g) fresh dill, finely chopped 2 tablespoons (8g) fresh dill, finely chopped
• 1 teaspoon (5g) salt 1 teaspoon (5g) salt
• 1/2 teaspoon (2g) ground black pepper 1/2 teaspoon (2g) ground black pepper
• 1/2 teaspoon (2g) ground cinnamon 1/2 teaspoon (2g) ground cinnamon
• 1/4 teaspoon (1g) ground allspice 1/4 teaspoon (1g) ground allspice
• 1/4 teaspoon (1g) ground cumin 1/4 teaspoon (1g) ground cumin
• 1/4 teaspoon (1g) ground coriander 1/4 teaspoon (1g) ground coriander

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 1.5g
• Carbohydrates (total, sugars): 35g, 1g
• Protein: 4g
• Fiber: 2g
• Salt: 0.8g

Preparation

1. 1.
   In a large bowl, combine the rice, olive oil, lemon juice, parsley, mint, dill, salt, black pepper, cinnamon, allspice, cumin, and coriander. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Place a grape leaf on a clean surface, shiny side down. Trim off the stem if necessary. Spoon about 1 tablespoon of the rice mixture onto the center of the leaf.
3. 3.
   Fold the bottom of the leaf over the filling, then fold in the sides, and roll it up tightly into a cigar shape. 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. If needed, stack them in multiple layers, separated by a layer of grape leaves.
5. 5.
   Pour enough water into the pot to cover the grape leaves. Place a heatproof plate on top of the grape leaves to keep them submerged.
6. 6.
   Bring the water to a boil over medium heat, 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.
7. 7.
   Remove the pot from the heat and let the stuffed grape leaves cool slightly before serving. They can be enjoyed warm or at room temperature.

Treat your ingredients with care...

• Grape leaves — If using fresh grape leaves, blanch them in boiling water for a few seconds to soften them before using. If using jarred grape leaves, rinse them well to remove any excess saltiness.
• Dill — Make sure to finely chop the dill to evenly distribute its flavor throughout the filling.

Tips & Tricks

• Soak the jarred grape leaves in warm water for a few minutes before using to make them more pliable.
• Serve the stuffed grape leaves with a dollop of Greek 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 stuffed grape leaves as an appetizer or as part of a mezze platter. They can be enjoyed on their own or with a side of tzatziki sauce for dipping.

Presentation advice

Arrange the stuffed grape leaves on a platter, garnished with fresh herbs such as parsley and mint. Drizzle some olive oil over the top for an extra touch of elegance.