Rice Stuffed Vine Leaves
Tender vine leaves rolled around a fragrant, herb-infused rice filling and gently simmered in a tangy broth of lemon and olive oil.
Ingredients
- •50 preserved grape leaves, rinsed and drained
- •1 cup long-grain white rice, rinsed and drained
- •1 large onion, finely chopped
- •1 cup fresh flat-leaf parsley, finely chopped
- •1/2 cup fresh dill, finely chopped
- •1/4 cup fresh mint, finely chopped
- •1/2 cup extra virgin olive oil, divided
- •1/4 cup fresh lemon juice
- •1.5 cups boiling water
- •1 teaspoon salt
- •1/2 teaspoon black pepper
- •1 teaspoon ground allspice
Instructions
- 1
If using jarred or preserved vine leaves, rinse them thoroughly in warm water to remove excess brine and carefully unfold them, discarding any torn leaves or tough stems.
- 2
In a large bowl, combine the rinsed rice, chopped onion, parsley, dill, mint, half of the olive oil, salt, black pepper, and allspice. Mix well to create the filling.
- 3
Place a vine leaf flat on a clean cutting board, vein-side up, with the stem end facing you.
- 4
Place about one rounded teaspoon of the rice filling near the base of the leaf, just above the stem.
- 5
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 burrito, taking care not to roll it too tight as the rice will expand.
- 6
Repeat the rolling process with the remaining leaves and filling.
- 7
Line the bottom of a wide, heavy-bottomed pot with a few leftover or torn vine leaves to prevent the rolls from sticking or scorching.
- 8
Pack the rolled vine leaves tightly into the pot in concentric circles, layering them if necessary.
- 9
Pour the remaining olive oil and the fresh lemon juice over the rolled leaves, then add the boiling water.
- 10
Place a heavy, heat-proof plate upside down directly on top of the rolls to keep them submerged and tightly packed while cooking.
- 11
Cover the pot with a tight-fitting lid, bring the liquid to a gentle boil over medium heat, then immediately reduce the heat to the lowest setting.
- 12
Simmer gently for about 45 to 50 minutes until the rice is tender and most of the liquid is absorbed.
- 13
Remove from heat and let the stuffed vine leaves cool completely in the pot before serving to help them firm up and hold their shape.
💡 Chef tips
- Do not overfill the leaves because the rice expands significantly as it cooks and will burst the rolls.
- Make sure to place a heavy plate directly on top of the rolls inside the pot so they do not uncoil while simmering.
- Store leftovers in an airtight container in the refrigerator for up to 5 days; they actually taste even better the next day.
✅ How it should turn out
The finished vine leaves are tender and glistening with olive oil, offering a bright, citrusy aroma and a savory, herb-packed interior.