Prepare to transport your taste buds to the vibrant streets of the Middle East with these mouthwatering Vegetarian Stuffed Grape Leaf Rolls! Imagine delicate, tender grape leaves lovingly wrapped around a fragrant rice mixture, bursting with fresh herbs and tantalizing flavors that will make your kitchen smell like a gourmet Mediterranean restaurant. Whether you're a seasoned cook or a curious foodie, this recipe promises to elevate your cooking skills and impress even the most discerning dinner guests with its simple yet sophisticated charm.
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hrs 15 mins
Cuisine: Middle Eastern
Serves: 4 servings
Ingredients
- 1 jar grape leaves
- 1 cup rice
- 1 onion, finely chopped
- 1 tomato, diced
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil
- Salt and pepper to taste
- 1 lemon, juiced
Instructions
- Rinse the grape leaves thoroughly under cold water to remove any excess brine or salt. Carefully separate the leaves and set aside on a clean kitchen towel to drain.
- In a mixing bowl, combine the uncooked rice, finely chopped onion, diced tomato, and chopped fresh parsley. Season the mixture with salt and pepper to taste.
- Drizzle 2 tablespoons of olive oil into the rice mixture and mix well to ensure all ingredients are evenly distributed.
- Lay out a grape leaf on a flat surface, vein-side up, with the stem end facing towards you. Place approximately 1-2 tablespoons of the rice mixture near the stem end of the leaf.
- Fold the bottom of the leaf over the filling, then fold in the sides, and roll tightly from the bottom up, creating a compact cylindrical shape. Repeat this process with remaining leaves and filling.
- Line the bottom of a large pot with any torn or extra grape leaves to prevent the rolls from sticking.
- Arrange the stuffed grape leaf rolls tightly and closely together in the pot, seam-side down, in concentric layers.
- Pour the remaining olive oil and lemon juice over the rolls. Add enough water to just cover the rolls.
- Place a plate or heat-safe lid directly on top of the rolls to prevent them from unraveling during cooking.
- Cover the pot and simmer on low heat for approximately 45 minutes, or until the rice is fully cooked and the leaves are tender.
- Remove from heat and let the rolls rest for 10 minutes before serving. Carefully transfer to a serving platter.
- Serve warm or at room temperature, optionally garnished with additional fresh parsley and a side of yogurt or tzatziki sauce.
Tips
- Choose high-quality grape leaves: Look for jarred grape leaves that are soft and pliable, without tears or excessive brine.
- Rinse thoroughly: Always rinse the grape leaves carefully to remove excess salt and prevent an overly salty taste.
- Rolling technique matters: Practice makes perfect! When rolling, fold the bottom, then sides, then roll tightly to prevent unraveling during cooking.
- Keep rolls compact: Pack the rolls closely in the pot to help them maintain their shape and cook evenly.
- Use a plate weight: Placing a plate or lid directly on the rolls prevents them from opening during the cooking process.
- Low and slow cooking: Simmer on low heat to ensure the rice cooks perfectly and the leaves become tender without burning.
- Let them rest: Allow the rolls to sit for 10 minutes after cooking to help them set and absorb additional flavors.
- Serve with accompaniments: A side of cool yogurt or tzatziki sauce can complement the warm, savory rolls beautifully.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 25g
Protein: 3g
Fat: 9g
Saturated Fat: g
Cholesterol: 0mg
