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Stuffed Grape Leaves with Rice, Herbs, Pine Nuts, and Lemon Recipe

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3.9 from 15 reviews

Delicious and aromatic stuffed grape leaves filled with a savory mixture of rice, toasted pine nuts, fresh herbs, and spices, gently cooked in broth and finished with lemon juice. This Mediterranean classic is perfect as a flavorful appetizer or side dish, garnished with feta cheese and fresh parsley for a burst of freshness.

  • Total Time: 1 hour 30 minutes
  • Yield: 30 stuffed grape leaves (serves 30 as appetizer portion)

Ingredients

Stuffed Grape Leaves

  • 2 cups cooked rice
  • 1 cup toasted pine nuts
  • ½ cup chopped fresh mint
  • ¼ cup chopped fresh dill
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • About 4 cups broth (vegetable or chicken)
  • Juice of 2 lemons
  • About 30 grape leaves (fresh or pickled)

Garnish

  • Feta cheese, crumbled
  • Fresh parsley, chopped

Instructions

  1. Prepare Grape Leaves: If using fresh grape leaves, boil a pot of water and blanch the leaves for 90 seconds. Then immediately transfer to cold water to stop cooking. Drain well. If using pickled grape leaves, no additional preparation is needed. Finely chop fresh herbs.
  2. Mix Filling: In a mixing bowl, combine cooked rice, toasted pine nuts, chopped mint, dill, olive oil, salt, and black pepper. Stir well to evenly incorporate all ingredients.
  3. Stuff Leaves: Lay one grape leaf flat with the stem end toward you. Place about 1 tablespoon of the rice mixture in the center. Fold the sides over the filling, then tuck the bottom up and roll the leaf tightly without squeezing, allowing room for expansion while cooking.
  4. Arrange in Pan: Place each stuffed grape leaf seam-side down in a single layer in a baking or cooking pan. Continue until all grape leaves or filling is used.
  5. Weight Down: Invert a small plate on top of the grape leaves to keep them firmly in place during cooking and prevent unrolling.
  6. Add Broth: Bring the broth to a boil and pour it over the stuffed grape leaves until they are just covered.
  7. Cook First Phase: Cover the pan with a lid and cook over medium heat for about 30 minutes or until most of the liquid is absorbed.
  8. Add Lemon Juice & Cook Further: Remove the lid and the plate used for weighing down. Pour the juice of 2 lemons evenly over the grape leaves, cover again, and cook on low heat for an additional 30 to 45 minutes until the grape leaves are fully tender and cooked through.
  9. Rest and Serve: Uncover and let the stuffed grape leaves rest for 30 minutes to set. Serve warm, garnished with crumbled feta cheese and chopped fresh parsley.

Notes

  • Be careful not to overfill the grape leaves to avoid splitting during cooking.
  • If fresh grape leaves are unavailable, pickled leaves from a jar work well and save preparation time.
  • Use vegetarian broth for a vegetarian-friendly version.
  • Serving size can be adjusted according to appetite; typically 1 to 2 stuffed leaves per person as a side or appetizer.
  • Leftovers can be refrigerated for up to 3 days and taste even better after marinating overnight.
  • Author: Amelia
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 15 minutes
  • Category: Appetizer
  • Method: Stovetop
  • Cuisine: Mediterranean
  • Diet: Vegetarian

Find it online: https://recipesvibe.com/stuffed-grape-leaves-with-rice-herbs-pine-nuts-and-lemon-recipe/