Turkish · Lunch
Baked Stuffed Grape Leaves with Rice
Vine leaves rolled around dill-flecked rice, currants, pine nuts and onion, layered in a shallow baking dish with olive oil and lemon juice, then oven-baked until the rice turns tender and the leaves soften into a citrus-tinged, herb-forward parcel. Served warm or at room temperature with a lemon wedge.
$4
35 minsPrep
45 minsCook
80 minsTotal
MediumLevel
Nutrition per serving
410Calories
7.2gProtein
19.1gFat
55.3gCarbs
11.4gSugar
6.8gFiber
780mgSodium
0mgChol
2.6gSat Fat
420mgPotassium
95mgCalcium
3.1mgIron
0mcgVitamin B12
14mgVitamin C
vegan
vegetarian
low-calorie
high-fiber
mediterranean
all-time-classics
vegan
Instructions
1
Prep
Rinse the grape leaves under cold water in a colander, pat dry with paper towels, trim any thick stems, and chop the onion finely; set aside.
2
Sauté
Warm 1 tablespoon olive oil in a small skillet over medium heat, cook the onion 4–5 minutes until soft and translucent.
3
Mix
Stir the rice, pine nuts, currants, dill, parsley, allspice, cinnamon, salt and pepper into the skillet off the heat until evenly coated.
4
Roll
Lay a grape leaf vein-side up, place a scant tablespoon of filling near the stem end, fold the sides in and roll tightly; repeat with remaining leaves.
5
Bake
Arrange rolls seam-side down in a baking dish, pour the stock, remaining oil and lemon juice over them, cover with foil, and bake at 350°F for 45 minutes until the rice is tender.
6
Rest
Leave the rolls covered in the dish for 10 minutes so the filling firms up.
7
Plate
Arrange the rolls on a plate with a lemon wedge alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz150g, about 15-18 leaves grape leaves
- 2/3 cup130g short-grain rice
- 11 onion
- 4 tbsp4 tbsp pine nuts
- 4 tbsp4 tbsp currants
- 4 tbsp4 tbsp fresh dill
- 2 tbsp2 tbsp fresh parsley
- 4 tbsp4 tbsp olive oil, divided
- 4 tbsp4 tbsp lemon juice, divided
- 1 cup240ml vegetable stock
- 1/2 tsp1/2 tsp ground allspice
- 1/2 tsp1/2 tsp ground cinnamon
- salt, to taste
- black pepper, to taste
- 22 lemon wedge, to serve
