Description
Stuffed grape leaves are a flavorful vegetarian dish made with grape leaves wrapped around a rice and herb filling.
Ingredients
Scale
- 1 jar grape leaves (about 40 leaves)
- 1 cup white rice
- 1 onion, finely chopped
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp cumin
- 2 cups vegetable broth
Instructions
- Rinse grape leaves and soak in warm water for 10 minutes.
- Cook rice halfway in boiling water, then drain.
- Mix rice with onion, olive oil, lemon juice, parsley, mint, salt, pepper, and cumin.
- Place a grape leaf flat, add 1 tbsp filling near the stem, fold sides inward, then roll tightly.
- Layer stuffed leaves in a pot seam-side down.
- Pour vegetable broth over leaves.
- Cover with a plate to weigh them down.
- Simmer on low heat for 45 minutes.
- Let cool before serving.
Notes
- Use tender grape leaves for easier rolling.
- Pack stuffed leaves tightly to prevent unraveling.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 2 pieces
- Calories: 120
- Sugar: 1g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Keywords: stuffed grape leaves, vegetarian dolma, Mediterranean appetizer