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Stuffed grape leaves
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Vegetarian stuffed grape leaves

Stuffed Grape Leaves are a beloved Middle Eastern
dish that has won the hearts of many around the world.
These tender leaves are filled with a flavorful mixture
of rice, vegetables, and spices, offering a perfect
balance of savory and tangy flavors.While traditionally
served as a cold appetizer, they can also be enjoyed warm,
making them a versatile dish for any occasion. 
Course Appetizer, Main Course
Cuisine Middle Eastern
Keyword grapeleaves, rolledgrapeleaves, stuffedgrapeleaves, vegetarian
Prep Time 1 hour
Cook Time 1 hour 30 minutes
Servings 6 People

Ingredients

  • 2 cups short grain rice calrose rice
  • 1 jar grape leaves or you can use frozen or fresh
  • 2 large tomatoes
  • 1 cup chopped parsley
  • 1 large onion
  • 3 cloves minced garlic
  • 1/3 cup lemon juice
  • 1/4 cup olive oil
  • 2 tbsp pomegranate molasses
  • 2 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp 7 spice
  • 1 tbsp dried mint

Liquid for cooking

  • Liquid from the rice
  • Water enough to cover the grape leaves while cooking
  • 1/4 cup olive oil
  • 1/4 cup lemon juice
  • 2 tbsp pomegranate molasses
  • 1 tsp salt

For topping and bottom

  • Potato slices
  • Carrot slices
  • Grape leaves to cover the top

Instructions

  • First, wash and soak the rice for at least 30 minutes. This helps the rice cook evenly and prevents it from becoming too sticky.
  • While the rice is soaking, chop the parsley, dice the tomatoes, and finely chop the onion and garlic. This will make the stuffing preparation quicker.
  • In a separate pot, bring water to a boil and cook the grape leaves for around 2 minutes, or until the color changes. This will soften them and make them easier to roll.
  • Once cooked, remove the grape leaves from the water and either rinse them under cold water or drop them into cold water to stop the cooking process.
  • In a bowl, mix together the salt, pepper, dried mint, 7 spice, lemon juice, olive oil, and pomegranate molasses. This will add a burst of flavor to the rice mixture.
  • In a large bowl, combine the soaked rice with the chopped vegetables and the prepared spice mix. Stir everything together until the rice and vegetables are well coated with the spices.
  • Place a grape leaf flat on a surface, and add a spoonful of the rice mixture in the center. Carefully fold in the sides and roll tightly to form a little bundle. Repeat with the rest of the grape leaves and rice mixture.
  • At the bottom of a large pot, arrange slices of potato and carrot. These will help prevent the stuffed grape leaves from sticking and give extra flavor to the dish.
  • Layer the stuffed grape leaves on top of the potatoes and carrots. Once all the rolls are in, add additional grape leaves on top to cover everything.
  • Pour the liquid for cooking—consisting of the liquid from the rice, water, olive oil, lemon juice, pomegranate molasses, and salt—over the stuffed grape leaves until they’re covered.
  • Cover the pot with a lid and simmer on low heat for about 60 minutes to 90 minutes or until the rice is fully cooked and the flavors are well absorbed.
  • Once cooked, let the stuffed grape leaves cool slightly before serving. These can be served warm or cold, making them a perfect appetizer for any occasion.