Stuffed Grape Leaves Recipe

stuffed grape leaves on a black plate with orange slices and mint

5 from 1 vote

Stuffed Grape Leaves Recipe

These vegetarian stuffed grape leaves are a quintessential Mediterranean dish! Rich and flavorful with spices and herbs, it pairs perfectly with tztatziki sauce (or a sauce of your choice)!

Prep Time40

Cook Time25

Total Time1 5

Course: Salads and Sides

Cuisine: Mediterranean

Keyword: stuffed grape leaves

Servings: rolls

Calories: 54kcal

Ingredients

2 cups cooked rice
1 cup toasted pine nuts
½ cup chopped mint
¼ cup chopped dill
2 tablespoons oil
1 teaspoon salt
¼ teaspoon pepper
30 - 50 grape leaves see notes
½ cup vegetable broth

Instructions

If you are using fresh grape leaves you’ll need to blanch them before using. To do this just boil a pot of water and place the leaves in. Boil for 90 seconds and remove. Blanch in cold water.
If you are using
pickled
grape leaves there is no additional prep.
Chop herbs finely.
Mix rice, pine nuts, mint, dill, oil and spices in a bowl.
Lay out one grape leaf and place about 2 tbsp of the rice mixture in the middle of the leaf. Fold each side and tuck the bottom in and roll.
Place seam side down in a baking pan. Repeat with all grape leaves or until you run out of rice.
Pour broth on top and place in a 350 degree oven for 25 minutes.

Notes

To use fresh leaves, harvest undamaged green leaves from a grapevine. If you don’t have a grapevine in your backyard, seek out a friend or local restaurant with a grape arbor or visit a vineyard. Blanch the fresh leaves to make them pliable. To do so, boil a pot of water and place the leaves in the boiling water for 90 seconds. Transfer leaves from the hot water to a colander using a slotted spoon, then rinse them in cold water. This stops the cooking process.

Pickled grapes leaves are available at most supermarkets and can be used for this recipe right out of the jar.

Nutrition