Vegan Stuffed Vine Leaves
Tender vine leaves rolled around a fragrant mixture of herbed rice, onions, and warm Mediterranean spices.
Ingredients
- •40 preserved vine leaves, rinsed and drained
- •1 cup long-grain white rice, rinsed and drained
- •1 large onion, finely chopped
- •1/2 cup fresh parsley, finely chopped
- •1/4 cup fresh dill, finely chopped
- •1/4 cup fresh mint, finely chopped
- •1/3 cup extra virgin olive oil
- •3 tablespoons fresh lemon juice
- •1 teaspoon ground allspice
- •1 teaspoon dried mint
- •1 teaspoon salt
- •1/2 teaspoon black pepper
- •1 1/2 cups boiling water
Instructions
- 1
In a mixing bowl, combine the uncooked rice, chopped onion, parsley, dill, fresh mint, 2 tablespoons of olive oil, allspice, dried mint, salt, and black pepper, stirring well to create the filling.
- 2
Place a vine leaf flat on a cutting board, vein-side up, with the stem end closest to you and trim off any remaining stem.
- 3
Place about 1 tablespoon of the rice filling near the base of the leaf, just above the stem.
- 4
Fold the bottom of the leaf up over the filling, fold the left and right sides inward toward the center, and roll it up snugly like a small cigar, being careful not to roll it too tight as the rice will expand.
- 5
Repeat the rolling process with the remaining leaves and filling until all ingredients are used.
- 6
Line the bottom of a wide, heavy-bottomed pot with a few torn or unused vine leaves to prevent sticking.
- 7
Arrange the stuffed vine leaves tightly in the pot in concentric circles, packing them closely together so they do not unroll during cooking.
- 8
Pour the remaining olive oil and fresh lemon juice evenly over the rolled vine leaves.
- 9
Place a heavy, heat-proof plate upside down directly on top of the rolls to keep them submerged and tightly packed while simmering.
- 10
Pour the boiling water into the pot, cover with a lid, bring to a gentle boil, then reduce the heat to low and simmer for 30 minutes until the rice is tender and the liquid is absorbed.
💡 Chef tips
- Ensure the leaves are rolled snugly but not overly tight, as uncooked rice needs room to expand as it absorbs liquid.
- Store leftover stuffed vine leaves in an airtight container in the refrigerator for up to 5 days, and serve them chilled or at room temperature drizzled with extra olive oil.
- You can add a few slices of fresh lemon and tomato to the bottom of the pot alongside the extra leaves for an even more vibrant flavor profile.
✅ How it should turn out
The finished vine leaves are tender and plump with perfectly cooked, fragrant rice, offering a bright, citrusy, and herbaceous flavor.