Aromatic Stuffed Grape Leaves

Ingredients

• 40 grape leaves, preserved in brine (400g) 40 grape leaves, preserved in brine (400g)
• 1 cup (200g) long-grain rice 1 cup (200g) long-grain rice
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 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
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice 1/2 teaspoon ground allspice
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 cups (470ml) vegetable broth 2 cups (470ml) vegetable broth
• Juice of 1 lemon Juice of 1 lemon
• Salt to taste Salt to taste

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 4g, 0.5g
• Carbohydrates (total, sugars): 42g, 2g
• Protein: 4g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   Rinse the preserved 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 saucepan, cook the rice according to package instructions until it is partially cooked. Drain and set aside.
3. 3.
   In a large mixing bowl, combine the cooked rice, chopped onion, minced garlic, fresh dill, mint, parsley, ground cinnamon, allspice, black pepper, and salt. Mix well to ensure all the flavors are evenly distributed.
4. 4.
   Take one grape leaf and place it flat on a clean surface. Trim off the stem if necessary. Spoon about a tablespoon of the rice mixture onto the center of the leaf. Fold the sides of the leaf over the filling, then roll it tightly from the bottom to the top, forming a neat cylinder. Repeat with the remaining grape leaves and filling.
5. 5.
   In a large pot, heat the olive oil over medium heat. Arrange the stuffed grape leaves in a single layer, seam side down, in the pot. Pour the vegetable broth and lemon juice over the grape leaves.
6. 6.
   Cover the pot and simmer the grape leaves over low heat for 30-40 minutes, or until the rice is fully cooked and the grape leaves are tender.
7. 7.
   Once cooked, remove the pot from the heat and let the grape leaves cool slightly before serving. Serve warm or at room temperature.

Treat your ingredients with care...

• Grape leaves — Make sure to rinse the preserved grape leaves thoroughly to remove excess brine and soak them in boiling water to soften before using.
• Rice — Partially cook the rice before mixing it with the other ingredients to ensure it cooks fully during the simmering process.

Tips & Tricks

• If you prefer a tangier flavor, you can add a bit more lemon juice to the broth.
• Serve the Aromatic Stuffed Grape Leaves with a dollop of yogurt or a squeeze of lemon juice for an extra burst of 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 Aromatic Stuffed Grape Leaves as an appetizer or as part of a mezze platter. They pair well with a side of tzatziki sauce or a simple tomato and cucumber 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.