Stuffed Grape Leaves
Jarred grape leaves wrapped around a Levantine-style filling of long-grain rice, yellow onion, fresh herbs, lemon, olive oil, and warm spice. These vegetarian rolls are simmered gently until tender.
- Cuisine
- Levantine
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- jarred grape leaves-8 oz
- water-1.5 cups
- yellow onion-4 oz
- fresh parsley leaves and tender stems-2 oz
- fresh dill-1 oz
- fresh mint leaves-0.5 oz
- long-grain white rice-1 cup
- fresh lemon juice-0.33 cups
- extra-virgin olive oil-0.25 cups
- kosher salt-1.5 tsp
- ground black pepper-0.5 tsp
- ground allspice-0.5 tsp
Drain and rinse the grape leaves from the 16-ounce jar, gently separate them, and weigh 8 ounces drained leaves for rolling. Rinse the rice, soak it 15 minutes, drain well, then finely dice the 4 ounces yellow onion and chop the herbs.
Check the jar seal before opening and discard grape leaves with off smells, mold, slime, or other spoilage signs.
Keep fingertips curled away from the blade while dicing the onion and chopping herbs.
In a mixing bowl, combine the soaked drained rice, onion, parsley, dill, mint, 2 tablespoons olive oil, 2 tablespoons lemon juice, salt, pepper, and allspice; mix until evenly seasoned.
Place a grape leaf smooth side down with the stem end facing you, trim a thick stem if needed, and add 1 level tablespoon filling near the stem. Fold the bottom over the filling, tuck in the sides, and roll snugly but not tightly; repeat until all 8 ounces drained leaves are filled.
If trimming thick stems, keep the knife blade angled away from your fingers.
Arrange the rolls seam side down in tight layers in the wide pot. Whisk together the water, remaining 2 tablespoons olive oil, and remaining lemon juice; pour over the rolls, then set the heatproof plate on top to keep the rolls submerged.
Bring the liquid to a gentle simmer over medium heat, reduce the heat to low, cover, and cook 45 to 55 minutes until the rice is tender and the leaves are soft. Keep the heat low so the rolls steam without bursting.
Keep the pot at a gentle simmer; vigorous boiling can break the rolls and splash hot liquid.
Remove the pot from the heat and let the rolls rest covered for 15 minutes. Lift out the plate, transfer the rolls gently with tongs, and serve with the pot juices spooned over the top.
Use caution when lifting the hot plate and transferring rolls from hot liquid.
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