Stuffed Grape Leaves with Lemon and Mint
Stuffed grape leaves are a classic Mediterranean dish that is both delicious and easy to make. They are made with fresh grape leaves that are stuffed with a mixture of rice, pine nuts, onions, garlic, lemon juice, and mint. The grape leaves are then rolled up and cooked in a pot of water or broth until the rice is cooked through. Stuffed grape leaves can be served as an appetizer or main course.
Stuffed grape leaves have a long and storied history. They are believed to have originated in the Middle East, where they were first made with wild grape leaves. Over time, the dish spread to other parts of the Mediterranean region, where it was adopted by the Greeks, Romans, and Arabs. Stuffed grape leaves are now a popular dish in many countries around the world. In Greece, they are known as dolmades, and in Turkey, they are known as sarma. In the United States, stuffed grape leaves are often served as an appetizer at Greek or Turkish restaurants.
Stuffed Grape Leaves with Lemon and Mint Stuffed Grape Leaves with Lemon and Mint Stuffed Grape Leaves with Lemon and Mint Stuffed Grape Leaves with Lemon and Mint
Prep time: 30 | Cook time: 45 | Serves: 4
Ingredients
  • Fresh grape leaves
  • White rice
  • Olive oil
  • Onion
  • Garlic
  • Pine nuts
  • Lemon juice
  • Fresh mint
Instructions
  1. Blanch grape leaves in boiling water for a few seconds until softened.
  2. Sauté onion and garlic in olive oil until softened.
  3. Combine rice, pine nuts, sautéed onion and garlic, lemon juice, and mint in a bowl.
  4. Place about 1 tablespoon of filling in the center of each grape leaf.
  5. Roll up grape leaves tightly, tucking in the sides.
  6. Arrange grape leaves in a single layer in a pot.
  7. Add water or broth to cover grape leaves.
  8. Bring to a boil, then reduce heat and simmer for about 45 minutes, or until rice is cooked through.
Why It Works
  • The combination of rice, pine nuts, onions, garlic, lemon juice, and mint creates a flavorful and aromatic filling.
  • Blanching the grape leaves in boiling water makes them soft and pliable, so that they can be easily rolled up.
  • Rolling up the grape leaves tightly prevents the filling from leaking out.
  • Cooking the grape leaves in a pot of water or broth helps to keep them moist and prevents them from burning.