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.
- appetizer
- dairy-free
- dill
- dinner
- eastern mediterranean
- egg-free
- entertaining
- gluten-free
- grape leaves
- lemon
- levantine
- lunch
- main course
- make-ahead
- meal prep
- middle eastern
- mint
- nut-free
- olive oil
- parsley
- picnic
- plant-based
- potluck
- rice
- side dish
- stovetop
- stuffed grape leaves
- stuffed leaves
- vegan
- vegetarian
- yellow onion
- Cuisine
- Levantine
Shopping options
Check ingredients to include themPackage used · most used first
Fresh parsley leaves and tender stems, finely chopped · 2 Ounce
Simple Truth Organic® Italian Parsley
100%
Details
Fresh dill, finely chopped · 1 Ounce
Simple Truth Organic® Baby Dill
100%
Details
Fresh mint leaves, finely chopped · 0.5 Ounce
Simple Truth Organic® Mint
100%
Details
Jarred grape leaves, drained and rinsed · 8 Ounce
Sadaf Grape Leaves
35%
Details
Long-grain white rice, dry · 1 Cup
Kroger® Enriched Long Grain White Rice
20%
Details
Fresh lemon juice · 0.33 Cup
Kroger® 100% Lemon Juice
18%
Details
Extra-virgin olive oil · 0.25 Cup
Kroger® Extra Virgin Olive Oil
12%
Details
Yellow onion, finely diced · 4 Ounce
Kroger® Yellow Onion 3 lb Bag
8%
Details
Ground black pepper · 0.5 Teaspoon
Kroger® Pure Ground Black Pepper Shaker
2%
Details
Ground allspice · 0.5 Teaspoon
Kroger® Ground Allspice Shaker
2%
Details
Kosher salt · 1.5 Teaspoon
Kroger® Coarse Kosher Salt
1%
Details
Water · 1.5 Cup
Tap water
0%
Details
Cost Summary
· only what you use
per serving · 4 servings
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3 common ingredients not selected — staples start unchecked; select them above to include them.
Cook this recipe
- jarred grape leaves-8 oz
- water-1 1/2 cups
- yellow onion-4 oz
- fresh parsley leaves and tender stems-2 oz
- fresh dill-1 oz
- fresh mint leaves-1/2 oz
- long-grain white rice-1 cup
- fresh lemon juice-1/3 cup
- extra-virgin olive oil-1/4 cup
- kosher salt-1 1/2 teaspoons
- ground black pepper-1/2 teaspoon
- ground allspice-1/2 teaspoon
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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