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
• 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, finely chopped 1/4 cup (15g) fresh parsley, finely chopped
• 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
• 2 tablespoons (30g) pine nuts 2 tablespoons (30g) pine nuts
• 1 teaspoon (5g) ground cumin 1 teaspoon (5g) ground cumin
• 1 teaspoon (5g) ground coriander 1 teaspoon (5g) ground coriander
• 1/2 teaspoon (2.5g) ground cinnamon 1/2 teaspoon (2.5g) ground cinnamon
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 28g, 2g
• Protein: 3g
• Fiber: 2g
• Salt: 0.5g

Preparation

1. 1.
   In a large bowl, combine the rice, onion, olive oil, lemon juice, parsley, dill, mint, pine nuts, cumin, coriander, cinnamon, salt, and pepper. Mix well to ensure all the ingredients are evenly incorporated.
2. 2.
   Carefully separate the grape leaves and rinse them under cold water to remove any brine or excess salt.
3. 3.
   Place a grape leaf on a clean surface, shiny side down. Trim off the stem if necessary.
4. 4.
   Spoon about a tablespoon of the rice mixture onto the center of the grape leaf.
5. 5.
   Fold the bottom of the leaf over the filling, then fold in the sides, and roll it up tightly.
6. 6.
   Repeat the process with the remaining grape leaves and filling.
7. 7.
   Place the stuffed grape leaves in a large pot, seam side down, in a single layer.
8. 8.
   Pour enough water into the pot to cover the grape leaves.
9. 9.
   Place a heatproof plate or a few grape leaves on top of the stuffed grape leaves to prevent them from unraveling during cooking.
10. 10.
    Cover the pot and bring the water to a boil. Reduce the heat to low and simmer for about 45 minutes, or until the rice is cooked and the grape leaves are tender.
11. 11.
    Remove from heat and let the stuffed grape leaves cool slightly before serving.
12. 12.
    Serve the Armenian Stuffed Grape Leaves warm or at room temperature. They can be enjoyed as an appetizer, side dish, or even a light main course.

Treat your ingredients with care...

• Grape leaves — Make sure to rinse the grape leaves thoroughly to remove any excess salt or brine. Trim off the stem if necessary.
• Rice — Use long-grain rice for the best texture. Rinse the rice before using to remove any excess starch.
• Pine nuts — Toast the pine nuts in a dry skillet over medium heat for a few minutes until they turn golden brown. This will enhance their flavor.

Tips & Tricks

• If the grape leaves are too briny, soak them in cold water for a few minutes before using.
• To make the rolling process easier, place the grape leaves on a clean, damp towel to prevent them from sticking.
• 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.
• Experiment with the filling by adding cooked ground meat or chopped vegetables for a variation in flavors.

Serving advice

Serve the Armenian Stuffed Grape Leaves as an appetizer or part of a mezze platter. They pair well with a variety of dips such as tzatziki, hummus, or baba ganoush. Garnish with a sprinkle of fresh herbs for an extra pop of color.

Presentation advice

Arrange the stuffed grape leaves neatly on a platter, with the seam side down. Garnish with a few lemon wedges and a sprinkle of fresh herbs for an inviting presentation. Serve alongside other Armenian or Mediterranean dishes to create a visually appealing spread.