Middle Eastern Stuffed Grape Leaves Sort of
Elevate your appetizer game with these "Middle Eastern Stuffed Grape Leaves (Sort Of)," a vibrant spin on the classic dolma. Tender grape leaves (jarred or fresh) are lovingly filled with a fragrant blend of short-grain rice, fresh herbs like parsley, dill, and mint, and a hint of warm spices, including cinnamon and allspice. The filling is delicately wrapped into bite-sized parcels and simmered until perfectly tender, creating a dish that is bursting with Mediterranean flavors and textures. A drizzle of lemon juice adds a tangy finish, while optional garnish of lemon slices makes for a beautiful presentation. Whether served as a warm starter or a refreshing room-temperature snack, these stuffed grape leaves are a delicious, homemade ode to timeless Middle Eastern cuisine. Perfect for mezze platters or as a light vegetarian main course, this recipe is sure to impress!
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Ingredients
- 30 pieces grape leaves (jarred or fresh)
- 1 cup short-grain rice
- 1 medium onion, finely chopped
- 1 medium tomato, diced
- 0.25 cup olive oil
- 0.5 cup fresh parsley, minced
- 3 tablespoons fresh dill, minced
- 2 tablespoons fresh mint, minced
- 3 tablespoons lemon juice
- 0.5 teaspoon ground allspice
- 0.25 teaspoon ground cinnamon
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups water
- 4 slices extra lemon slices (optional, for serving)
Directions
Step 1
If using jarred grape leaves, drain and rinse them under cold water to remove excess salt. If using fresh grape leaves, blanch them in boiling water for 1-2 minutes until softened. Set aside on a clean plate.
Step 2
Rinse the rice under cold water until the water runs clear. This helps remove excess starch and keeps the filling fluffy.
Step 3
In a medium-sized mixing bowl, combine the rinsed rice, chopped onion, diced tomato, olive oil, parsley, dill, mint, lemon juice, ground allspice, ground cinnamon, salt, and black pepper. Mix well to form the filling.
Step 4
Lay a grape leaf flat on a clean surface, vein side up and shiny side down. Place about 1 tablespoon of the rice mixture near the stem end of the leaf. Fold in the sides, then roll tightly from the stem end to form a small, cigar-shaped bundle.
Step 5
Repeat the process with the remaining grape leaves and filling, stacking the stuffed grape leaves seam-side down on a plate until all are prepared.
Step 6
Line the bottom of a large pot with any torn or leftover grape leaves to prevent the stuffed ones from sticking.
Step 7
Arrange the stuffed grape leaves in the pot tightly in layers, seam-side down.
Step 8
Pour 2 cups of water over the grape leaves and place a heatproof plate on top to weigh them down and prevent them from unrolling during cooking.
Step 9
Cover the pot with a lid, bring to a gentle boil over medium heat, then reduce the heat to low and simmer for 40-45 minutes, until the rice is fully cooked and tender.
Step 10
Remove the pot from the heat and allow the stuffed grape leaves to cool slightly.
Step 11
Transfer to a serving platter and drizzle with additional lemon juice or garnish with lemon slices, if desired. Serve warm or at room temperature.
Nutrition Facts
| Serving size | (1370.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1024.0 |
| Total Fat 61.9g | 0% |
| Saturated Fat 9.5g | 0% |
| Polyunsaturated Fat 5.3g | |
| Cholesterol 0mg | 0% |
| Sodium 3263.7mg | 0% |
| Total Carbohydrate 107.2g | 0% |
| Dietary Fiber 29.1g | 0% |
| Total Sugars 13.5g | |
| Protein 21.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 980.3mg | 0% |
| Iron 14.9mg | 0% |
| Potassium 2284.9mg | 0% |
Source of Calories