Stuffed Vine Leaves
Tender vine leaves rolled around a fragrant filling of herb-infused rice, tomatoes, and warm spices, simmered to perfection in a tangy lemon-olive oil broth.
Ingredients
- •40 preserved vine leaves, rinsed and drained
- •1 cup long-grain white rice, rinsed and drained
- •1 large onion, finely chopped
- •2 ripe tomatoes, finely diced
- •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, divided
- •1 teaspoon ground allspice
- •1 teaspoon ground cinnamon
- •1 teaspoon salt
- •1/2 teaspoon black pepper
- •Juice of 2 large lemons
- •1.5 cups boiling water
Instructions
- 1
Prepare the filling by combining the rinsed rice, chopped onion, diced tomatoes, parsley, dill, mint, half of the olive oil, allspice, cinnamon, salt, and black pepper in a large bowl and mixing well.
- 2
Place a vine leaf flat on a clean surface with the shiny side down and the stem end facing you; cut off any remaining stem.
- 3
Place about one tablespoon of the rice filling near the stem end of the leaf, fold the bottom up over the filling, fold the sides inward, and roll it up snugly into a neat cylinder, repeating until all ingredients are used.
- 4
Line the bottom of a wide, heavy-bottomed pot with a few extra or torn vine leaves to prevent sticking.
- 5
Arrange the rolled vine leaves tightly in the pot in concentric circles, layering them if necessary.
- 6
Pour the remaining olive oil and freshly squeezed lemon juice evenly over the rolled leaves.
- 7
Place a heavy, heat-proof plate upside down directly on top of the rolls to keep them submerged while cooking, then pour in the boiling water.
- 8
Cover the pot with a tight-fitting lid, bring the water to a boil over medium-high heat, then immediately reduce the heat to the lowest setting and simmer gently for 45 minutes until the rice is tender.
- 9
Remove from heat and let them cool completely in the pot before serving to allow the rolls to firm up.
💡 Chef tips
- Rinse jarred vine leaves thoroughly in warm water to remove excess brine and prevent the dish from becoming too salty.
- Always place a heavy plate directly on top of the rolls inside the pot so they do not unroll while simmering.
- Store leftover stuffed vine leaves in an airtight container in the refrigerator for up to 5 days, served cold or at room temperature drizzled with extra olive oil.
✅ How it should turn out
The finished stuffed vine leaves should be tender yet hold their shape, offering a fragrant, aromatic rice filling balanced by a bright, citrusy, and savory finish.