Middle Eastern · Lunch
Stuffed Grape Leaves with Rice
Tender grape leaves stuffed with short-grain rice, tomato, onion, and fresh herbs—dill, mint, parsley—then simmered in vegetable stock with lemon and olive oil. Served warm or at room temperature as a vegetarian Middle Eastern dolma with bright, herbaceous flavours and no dairy.
$3
30 minsPrep
45 minsCook
75 minsTotal
MediumLevel
Nutrition per serving
463Calories
7.9gProtein
20.8gFat
63.4gCarbs
8.2gSugar
6.8gFiber
1210mgSodium
0mgChol
2.9gSat Fat
780mgPotassium
110mgCalcium
4.2mgIron
0mcgVitamin B12
22mgVitamin C
Goes well with
Lebanese Arak with Water
local
Ayran
international
vegetarian
vegan
high-fiber
dairy-free
Instructions
1
Prep
Rinse the brined grape leaves under cold water and pat dry. Snip off thick stems.
2
Prep
Mix the rinsed rice, diced onion, tomato, dill, mint, parsley, 1 tbsp olive oil, 1 tbsp lemon juice, salt, and pepper in a small bowl.
3
Stuff
Lay a grape leaf shiny-side down, place a scant tablespoon of filling near the stem end, and roll into a tight cigar shape, tucking in the sides.
4
Build
Line a small saucepan base with 2–3 torn leaves, then pack the rolls in snugly in a single tight layer.
5
Simmer
Pour the vegetable stock, remaining olive oil, and remaining lemon juice over the rolls. Weigh down with a small heatproof plate, cover, and simmer over low heat for 45 minutes until the rice is tender.
6
Plate
Arrange the rolls on a plate, spoon over a little cooking liquid, and serve warm or at room temperature.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 4.4 oz120g short-grain white rice
- 4.2 oz120g grape leaves, brined
- 11 small onion
- 22 small tomato
- 2 tbsp2 tbsp fresh dill
- 2 tbsp2 tbsp fresh mint
- 2 tbsp2 tbsp fresh parsley
- 4 tbsp4 tbsp olive oil, divided
- 4 tbsp4 tbsp lemon juice, divided
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 1 1/2 cup360ml vegetable stock
