| Prep: 60 mins | Cook: 50 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 300 | 12g | 2g | 45g |
| sugars | fibre | protein | salt |
| 3g | 6g | 6g | 0.8g |
Why I Love Greek Stuffed Grape Leaves
There’s a certain thrill I get every time I prepare the Greek dish, Stuffed Grape Leaves. This recipe is a departure from my usual Midwestern cooking and brings a unique taste of Greece right into my heartland home.
Inspiration Behind the Dish
Stuffed Grape Leaves is a recipe I stumbled upon when exploring more international cuisine, and it was Chef Yiannis Lucacos, a renowned Greek chef, who inspired me to bring this dish to life in my own kitchen. It’s said that food is a universal language and this array of flavors translated into a delicious, comforting dish that seamlessly complements my repertory.
Diversity in Each Bite
Stuffed Grape Leaves, also known as Dolmades in Greek cuisine, reminds me of hearty cabbage rolls, another favorite of mine. Yet it has this unique blend of flavors, from the tang of lemon juice and zest of fresh herbs to the crunchiness of pine nuts and mild sweetness of currants or raisins. It’s both familiar and foreign, a culinary paradox that keeps you coming back for more.
Perfect Pairing
This dish works well as a light main dish, but one of the beauties of the Stuffed Grape Leaves is how versatile it is. It can also be served as an appetizer or side dish. When served as a main course, I recommend complementing it with a simple Greek salad or a cool yogurt-based dip like Tzatziki sauce. And, of course, a good glass of Greek wine.
So, give Stuffed Grape Leaves a try and bring a bit of Greece into your kitchen. Trust me, your palate will thank you.
What You’ll Need
- 60 grape leaves, jarred or fresh
- 2 cups long grain rice
- 1 large onion, finely chopped
- 1/2 cup fresh parsley, chopped
- 1/3 cup mint, chopped
- 3 tablespoons fresh dill, chopped
- 1/2 cup olive oil
- Juice of 2 lemons
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 cup pine nuts
- 1/2 cup currants or raisins
- 2 cups chicken or vegetable broth
- Additional lemon slices and fresh herbs for garnish (optional)
Method
Step One
Start by soaking the rice in warm water for about 20 minutes, then drain. If using jarred grape leaves, rinse them thoroughly under cold water and pat dry with paper towels. If using fresh, blanch them in boiling water for a few minutes until tender, then pat dry.
Step Two
Heat some of the olive oil in a pan over medium heat. Add the chopped onions and sauté until they become translucent. Then add the pine nuts and cook until they’re slightly browned.
Step Three
Add the drained rice to the pan and continue to sauté for a few more minutes. Stir in the parsley, mint, dill, salt, and pepper. Cook for another 2 minutes, then remove from heat. Mix in the currants or raisins.
Step Four
To stuff the grape leaves, lay a leaf flat and place about a tablespoon of the rice mixture in the center. Fold in the sides and roll up the leaf to enclose the filling. Repeat with the remaining leaves and filling.
Step Five
Arrange the stuffed grape leaves seam-side down in a large pot. Pour in the chicken or vegetable broth, the remaining olive oil, and the lemon juice. Place a plate on top of the grape leaves to weigh them down and prevent them from unwrapping while cooking.
Step Six
Bring the liquid to a boil, then reduce to a simmer. Cover the pot and let it cook for about 50 minutes, or until the leaves are tender and the rice is cooked.
Step Seven
When they’re cooked, remove the grape leaves from the pot with a slotted spoon and let them cool. Serve with extra lemon slices and fresh herbs for garnish, if desired!
