Turkish · Dinner
Baked Stuffed Grape Leaves with Rice (Dairy-Free)
Grape leaves stuffed with basmati rice, pine nuts, currants, dill, and mint, then simmered and baked in an olive oil and lemon bath. A Turkish preparation served warm or at room temperature with lemon wedge, offering bright acidity balanced against the sweet-savory grain filling.
$4
25 minsPrep
50 minsCook
75 minsTotal
MediumLevel
Nutrition per serving
411Calories
6.5gProtein
23.1gFat
46.8gCarbs
10.2gSugar
5.9gFiber
743mgSodium
0mgChol
3.1gSat Fat
420mgPotassium
85mgCalcium
3.2mgIron
0mcgVitamin B12
13mgVitamin C
vegan
vegetarian
high-fiber
low-calorie
dairy-free
Instructions
1
Prep
Rinse the grape leaves under cold water and pat dry; trim any tough stems with kitchen scissors.
2
Sauté the diced onion in 1 tablespoon olive oil over medium heat for 4 minutes until soft and translucent.
3
Stir the rinsed rice, pine nuts, currants, dill, mint, parsley, allspice, cinnamon, salt, and pepper into the skillet off heat.
4
Lay a grape leaf shiny-side down, place a heaping teaspoon of filling near the stem, fold sides in, and roll tightly; repeat with remaining leaves.
5
Arrange the rolled leaves seam-side down in a snug single layer in an ovenproof baking dish.
6
Pour vegetable stock, 2 tablespoons olive oil, and lemon juice over the rolls and simmer over low heat for 5 minutes.
7
Cover with foil and bake at 350°F for 40 minutes until rice is tender and liquid is clear.
8
Rest the covered dish off heat for 15 minutes so rolls firm up and hold together.
9
Plate
Arrange the stuffed grape leaves with a lemon wedge for squeezing.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz150g, about 30-32 leaves grape leaves
- 2/3 cup130g basmati rice
- 11 small onion
- 4 tbsp36g pine nuts
- 4 tbsp36g dried currants
- 4 tbsp4 tbsp fresh dill
- 2 tbsp2 tbsp fresh mint
- 4 tbsp4 tbsp fresh parsley
- 6 tbsp88ml olive oil, divided
- 2 tbsp30ml lemon juice, plus 1 lemon wedge to serve
- 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
