Stuffed grape leaves are made with softened grape leaves wrapped around a delicate, flavorful filling of rice, fresh herbs, lemon, and toasted pine nuts.
Rinse the grape leaves in a colander with cold water.
Bring a pot of water to a boil.
Drop the rinsed leaves in the boiling water and cook for 3 minutes or until softened.
Drain the leaves in a colander and set aside to cool.
To make the filling
In a large saucepan, heat 1 tablespoon of olive oil over medium-high heat.
Add the onions and sauté until translucent, about 2 minutes.
Add the garlic and sauté for 15 seconds or until fragrant. Remove the pan from the heat.
Add the soaked, drained rice, lemon juices, 2 tablespoons of olive oil, fresh dill, parsley, toasted pine nuts, sea salt, and ground black pepper to the pan. Stir to combine.
To fill the grape leaves.
Lay a grape leaf flat and place about 2 tablespoons of filling at the stem side of the leaf about ½ inch from the edge.
Roll the stem side of the leaf over the filling.
Pull the sides toward the center.
Roll from the stem side over the folded sides and the filling until sealed. 1 done.
Repeat with the remaining ingredients. You might have extra filling. If so, stuff any grape leaves you have left over or discard them.
To cook the stuffed grape leaves.
Arrange the stuffed grape leaves in a large, heavy-bottomed pot. They should be arranged so that they are as close together as possible. This will keep them from falling apart during the cooking process.
Pour ¼ cup of olive oil over them and enough water to just cover them.
Place a large dinner plate over the stuffed grape leaves to keep them from floating.
Bring the water to a boil before reducing it to a simmer.
Cover and simmer for 30 to 45 minutes or until the water has been absorbed completely.
Jarred grape leaves are common and easy to use, but you can use fresh leaves. For fresh leaves, soak them in hot water for 15 minutes, drain, and dry before use. Also, it's good to have a few extra leaves on hand as you might need to double up if you come across a grape leaf that is torn or slightly smaller.
You can find grape leaves in grocery stores or online, typically in international, deli, or condiment sections.
Handle grape leaves gently to avoid tearing. If they tear or are small, use an extra leaf.
Pack stuffed grape leaves tightly in the pot to prevent them from opening.
Vegetarian stuffed grape leaves are usually served cold or at room temperature, while those with meat are served warm.
To store, let the stuffed grape leaves cool. Put some olive oil in a zip-top bag or airtight container. Gently put the grape leaves in the container or bag. Refrigerate for up to a week.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.