Stuffed Vine Leaves

🛒 Ingredients

• Grape leaves (brined) 300 g · 75 kcal
• Short-grain rice 200 g · 720 kcal
• Onions 200 g · 80 kcal
• Fresh tomatoes 300 g · 54 kcal
• Fresh parsley 30 g · 11 kcal
• Fresh mint 15 g · 11 kcal
• Fresh dill 15 g · 6 kcal
• Lemon juice 60 g · 13 kcal
• Olive oil 100 g · 900 kcal
• Water 700 g · 0 kcal

👨‍🍳 Instructions

1. If using brined grape leaves, rinse them thoroughly under cold water to remove excess salt; if using fresh, blanch them in boiling water for 1-2 minutes until tender. Trim any thick stems.
2. For the filling, finely chop the onions, fresh tomatoes, parsley, mint, and dill. In a bowl, combine the chopped vegetables and herbs with the uncooked short-grain rice, half of the lemon juice, a generous amount of olive oil, salt, and black pepper. Mix well to combine.
3. To roll, place a vine leaf shiny side down on a clean surface, with the stem end facing you. Place a small spoonful of filling near the stem. Fold the bottom edges of the leaf over the filling, then fold in the sides, and finally, roll it up tightly from bottom to top.
4. Line the bottom of a heavy-bottomed pot with a layer of extra vine leaves, or slices of potato/tomato, to prevent sticking. Arrange the rolled vine leaves tightly in layers in the pot.
5. Pour the remaining olive oil and lemon juice over the stacked vine leaves. Add enough water or vegetable broth to just cover the leaves. Place a heatproof plate directly on top of the leaves to keep them submerged during cooking.
6. Bring the liquid to a boil over medium-high heat, then reduce the heat to low, cover the pot tightly, and simmer for 45-60 minutes, or until the rice is tender and most of the liquid has been absorbed.
7. Once cooked, remove the pot from the heat and let it rest, covered, for at least 15-20 minutes before serving. This allows the flavors to meld and the rice to fully set.
8. Serve warm or at room temperature, often garnished with extra fresh lemon wedges and dill sprigs. For a non-vegan option, they are delicious with a side of plain yogurt.