Delight in these aromatic grape leaves filled with a delicious mixture of rice, herbs, and spices, simmered in a zesty lemon broth. Leftover stuffed grape leaves can be stored in an airtight container in the refrigerator for up to 4 days. They also freeze well for up to 3 months.
If using fresh grape leaves, blanch them in boiling water for 2-3 minutes until tender. If using jarred leaves, rinse them thoroughly to remove excess brine.
In a large bowl, mix together the rice, chopped onion, parsley, mint, allspice, salt, black pepper, and olive oil. If using ground meat, add it to the mixture as well. Stir until well combined.
Lay a grape leaf on a flat surface, vein side up. Place a tablespoon of filling near the stem end. Fold the sides over the filling and roll tightly from the stem end to the tip. Repeat with remaining leaves and filling.
In a large pot, arrange the rolled grape leaves tightly in layers. In a separate bowl, combine water or broth, lemon juice, olive oil, and salt. Pour the mixture over the grape leaves, ensuring they are submerged. Place a heavy plate on top to keep them in place.
Cover the pot and bring to a boil. Reduce heat to low and simmer for about 1.5 hours, or until the rice is fully cooked and the grape leaves are tender.
Remove from heat and let sit for 10 minutes. Serve warm, drizzled with additional lemon juice and garnished with fresh herbs.
Leftover stuffed grape leaves can be stored in an airtight container in the refrigerator for up to 4 days. They also freeze well for up to 3 months.
0 servings
3 stuffed leaves
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.