| Prep: 40 mins | Cook: 60 mins | Difficulty: Intermediate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 276 | 7g | 1g | 49g |
| sugars | fibre | protein | salt |
| 6g | 6g | 6g | 0.60g |
Why I Love Saudi Arabian Stuffed Grape Leaves
There’s something deeply satisfying about wrapping up a bundle of flavors in a tender leaf and slowly savoring it. And that’s precisely the charm of our Saudi Arabian delicacy – Stuffed Grape Leaves.
From Montana to the Middle East
Growing up amidst the rich culinary culture of Montana, I was naturally drawn to recipes that inherited earthy tones, much like the exotic Stuffed Grape Leaves. The vibrant mix of local vegetables, fragrant herbs, and the flavorful punch of spices combine to create a dish that’s deeply comforting in its simplicity. Yet, while my rustic Montana roots resound in the textural contrasts of these grape leaves, this dish couldn’t be further from the venison steaks or bison burgers I grew up on. And that’s the beauty of cooking, isn’t it? The opportunity to traverse new terrains and flavors.
One Dish, a Multitude of Flavors
Every element in this recipe, from the hearty short-grain rice to the tangy tomato mixture and the spices that perfectly balance the dish, are borrowed from kitchen traditions halfway across the globe. But the real surprise is the unique combination of these ingredients. The process of preparing this dish is almost as satisfying as relishing it. The intertwining threads of ground allspice, a hint of black pepper, and a dash of cinnamon bring an otherworldly warmth and depth to this dish.
The influence of Chef Yotam Ottolenghi, renowned for his mastery in Middle Eastern flavors, is evident in this recipe. It’s a great testament to the fact that food has no boundaries.
If you’re seeking dishes sharing a similar profile, you might want to consider Lebanese Stuffed Eggplants or Turkish Stuffed Peppers. Pair these stuffed grape leaves with a side of tzatziki sauce or serve them alongside a platter of mezze for a full Middle Eastern feast.
Ultimately, what I love about this recipe is the invitation it offers—to explore, to innovate, and to discover. It’s a wonderful reminder that our world is a smorgasbord of diverse tastes and culinary customs.
What You’ll Need
- 60 grape leaves
- 1 cup short-grain rice, uncooked
- 2 large tomatoes, finely chopped
- 1 large onion, finely chopped
- 1/2 cup fresh parsley, finely chopped
- 1/4 cup fresh mint, finely chopped
- 3 cloves garlic, crushed
- 2 teaspoons ground allspice
- 1 teaspoon ground black pepper
- 1/2 teaspoon ground cinnamon
- 2 tablespoons olive oil
- 1 cup lemon juice
- 2 cups vegetable broth
- Salt to taste
Method
Step One
Begin by washing the grape leaves carefully and placing them in a bowl of hot water. Allow them to soak for about 20 minutes or so.
Step Two
In a separate bowl, combine the uncooked rice with the finely chopped tomatoes, onion, fresh parsley, and mint.
Step Three
Add in the crushed garlic, ground allspice, black pepper, and cinnamon to the rice mixture. Stir this together well. Drizzle in the olive oil and continue to stir until everything is thoroughly combined.
Step Four
After the grape leaves have been soaking for 20 minutes, drain them well. Then, lay them out flat. Place a spoonful of the rice mixture on each leaf.
Step Five
To roll the leaves, fold in the sides of the leaf and then roll it up from bottom to top, ensuring the mixture is completely encased in the leaf. Repeat this process with all the grape leaves and the rice mixture.
Step Six
In a large pot, arrange the stuffed grape leaves in layers. Pour the lemon juice and vegetable broth over them until they are fully submerged. Sprinkle with salt to taste.
Step Seven
Cover the pot and bring it to a boil. Once boiling, reduce the heat to low and let the stuffed grape leaves simmer for about 45 minutes, or until the rice is fully cooked and the leaves are tender.
Step Eight
When they’re ready, carefully remove the stuffed grape leaves from the pot with a slotted spoon, allowing excess liquid to drain off. Serve them warm and enjoy!
