Grape leaves stuffed with a mixture of rice, fresh herbs, and lemon juice make a delicious appetizer, or serve them with a Greek salad as the main course.
Preparation Time
45 mins
Cooking Time
1 hr 15 mins
Total Time
2 hr
Calories
303 Calories
Recipe Instructions
Step 1
Heat olive oil in a large saucepan over medium-high heat. Add rice, onion, dill, and mint; sauté until onion is soft, about 5 minutes. Pour in 1/2 of the broth, reduce the heat to low, and simmer until rice is almost cooked through, 10 to 15 minutes. Stir in 1/2 of the lemon juice and remove from the heat.
Step 2
Plunge grape leaves into a deep container of very hot water until soft, about 10 seconds; pat dry.
Step 3
Place a grape leaf onto a work surface with the shiny side facing down. Place 1 teaspoon rice mixture on leaf at the stem end; fold both sides in toward the center and roll up from the wide bottom to the top. Place stuffed leaf into a 4-quart pot. Repeat to stuff remaining leaves, packing them into the pot tightly so they don't open while cooking.
Step 4
Drizzle olive oil and remaining lemon juice over leaves, then pour in remaining broth to cover. Cover the pot and simmer for about 1 hour; do not let it boil as the stuffing may burst out of the leaves.
Step 5
Remove from the heat, uncover, and let cool for 30 minutes. Transfer to a serving dish and serve.
