Authentic Vegetarian Stuffed Grape Leaves
Description
Growing up, my mama’s vegetarian grape leaves were my favorite thing on the planet. Each bite felt like a tiny surprise of juicy, lemony flavor. Unfortunately, I’m often disappointed by grape leaves elsewhere. Trust me on this one—it’s a great version!
Ingredients
- 250 g / 9 oz fresh grape leaves
- ¾ cup short-grain rice
- 5 medium tomatoes finely chopped
- 1 large tomato sliced, for placing in the center of the pot
- 1 large potato sliced into ½-inch-thick discs (optional)
- 2 cups fresh parsley finely chopped
- ½ cup fresh mint leaves chopped
- 2 large onions finely chopped
- 1 cup high-quality olive oil
- ½ cup freshly squeezed lemon juice
- 3 tablespoons pomegranate molasses
- ½ teaspoon seven-spice or allspice
- A pinch of cinnamon
- Cayenne pepper optional
- 1 level teaspoon Lebanese or Turkish coffee finely ground
- ⅓ cup water
- 1 tablespoon salt or to taste
Instructions
- Pick the tender grape leaves, leaving the stems intact. Gently wash the leaves and stack them underside up, with the stems aligned. Make stacks of about 20 leaves each.Bring about 8 cups of salted water to a boil and blanch the stacks one at a time. Blanch each stack for about 30 seconds, or until the leaves wilt and turn a darker green. Remove with a slotted spoon and allow to cool completely.If using preserved grape leaves, simply rinse and drain them.
- Using a sharp knife, trim off the stem (if it is still attached to the leaf) and discard it.
- Soak the rice in water for 30 minutes, then transfer it to a mesh strainer, rinse under cold running water, and drain.
- In a deep bowl, mix the rice, parsley, mint, onions, tomatoes, salt, cinnamon powder, seven-spice, cayenne (if using), Lebanese coffee (the secret ingredient), lemon juice, olive oil, and pomegranate molasses. Mix well to allow all the flavors to infuse.Drain the liquid from the mixture and set it aside. Your stuffing is now ready. Save the liquid—it’s liquid gold! It captures all the delicious umami flavors and can be used later in the recipe.
- Spread each grape leaf on a flat surface, veiny side up.
- Place a spoonful of the stuffing near the bottom of the leaf and spread it horizontally. Fold both sides inward, then roll the leaf from the bottom to the top.
- Repeat the process with the remaining grape leaves.
- In a large pot, arrange the potato discs in an even single layer. Place 1 large tomato in the center of the pot.
- Neatly and tightly arrange the grape leaves around the tomato in a circular pattern. Make sure the seams of the leaves are facing downward to prevent them from unraveling during cooking.
- Mix the liquid retained from the stuffing and pour it over the stuffed leaves. Add the 1/3 cup of water, taste for salt, and adjust to your liking.
- Cover with a heatproof plate and place over medium-high heat until it comes to a boil. Cover the pot and let it simmer over low heat for about one hour, or until fully cooked. Remove from the heat and leave it in the pot until it is lukewarm. This will allow the grape leaves to absorb some of the liquid in the pot, making them even more juicy and flavorful.Happy eating!
- Transfer them to a shallow serving dish and decorate with lemon wedges. Drizzle the remaining thick, lemony liquid from the pot over the grape leaves for an extra juicy, flavorful finish. Be sure to watch the detailed video tutorial above—it’s very helpful!
Video
Notes
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