Turkish · Lunch
Stuffed Grape Leaves
A rice-and-herb filling wrapped in brined grape leaves, simmered gently in lemon-water with reduced olive oil to keep it light. Onion, dill, mint and pine nuts flavour the rice, and each roll is served chilled or warm with a lemon wedge, a Turkish meze staple rebuilt to stay under 400 calories.
$3
25 minsPrep
35 minsCook
60 minsTotal
MediumLevel
Nutrition per serving
328Calories
6.1gProtein
9.8gFat
53.2gCarbs
9.1gSugar
6.4gFiber
869mgSodium
0mgChol
1.4gSat Fat
485mgPotassium
95mgCalcium
2.9mgIron
0mcgVitamin B12
18mgVitamin C
Goes well with
Crisp white wine (Sauvignon Blanc or Pinot Grigio)
local
Ayran
international
vegetarian
low-calorie
high-fiber
low-calorie
Instructions
1
Prep
Rinse basmati rice under cold water until clear, rinse grape leaves to remove salt, trim tough stems.
2
Sauté
Heat olive oil in small saucepan over medium heat, sauté onion for 3–4 minutes until translucent.
3
Build
Stir rice, dill, mint, pine nuts, raisins, salt and pepper into saucepan until evenly combined.
4
Stuff
Lay each grape leaf shiny-side down, place filling near stem end, fold sides and roll tightly, repeating with all 8 leaves.
5
Simmer
Pack rolls seam-side down into pot, add water and lemon juice to just cover, weight with plate, simmer over low heat for 35 minutes until rice is tender.
6
Rest
Leave rolls in pot off heat for 15 minutes to firm up.
7
Plate
Arrange rolls on plate with lemon wedge alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 3.8 oz110g basmati rice, uncooked
- 1616 grape leaves
- 11 onion
- 2 tbsp2 tbsp fresh dill
- 2 tbsp2 tbsp fresh mint
- 2 tsp2 tsp pine nuts
- 2 tsp2 tsp raisins
- 3 tsp3 tsp olive oil
- 2 tbsp2 tbsp lemon juice, plus extra for the pot
- 2/3 cup160ml water, plus extra for the pot
- 1/2 tsp1/2 tsp salt
- a pinch of black pepper
- 22 lemon wedge, to serve
