Grape Leaves Stuffed with Pine Nuts and Spiced Rice

Name: Grape Leaves Stuffed with Pine Nuts and Spiced Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 30 jarred brined grape leaves, drained; 2 tablespoons pine nuts; 2 tablespoons unsalted butter; 1 medium onion, finely chopped; One 14-ounce can diced tomatoes, drained; 1/2 cup chopped flat-leaf parsley; 1/2 cup short grain rice; 1/2 teaspoon cinnamon; 1/2 teaspoon cumin; 1 tablespoon finely grated orange zest; 1/4 cup finely chopped mint; Salt; 1 tablespoon olive oil

Servings: persons

30 jarred brined grape leaves, drained
2 tablespoons pine nuts
2 tablespoons unsalted butter
1 medium onion, finely chopped
One 14-ounce can diced tomatoes, drained
1/2 cup chopped flat-leaf parsley
1/2 cup short grain rice
1/2 teaspoon cinnamon
1/2 teaspoon cumin
1 tablespoon finely grated orange zest
1/4 cup finely chopped mint
Salt
1 tablespoon olive oil

1
Soak the grape leaves in a large bowl of warm water for 20 minutes.
2
In a large skillet, toast the pine nuts over moderate heat until golden, about 4 minutes.
3
Transfer to a medium bowl.
4
In the same skillet, melt the butter.
5
Add the onion and cook over moderate heat, stirring, until softened, 5 minutes.
6
Stir in the tomatoes and parsley.
7
Add the rice and cook, stirring, until it begins to turn white, 5 minutes.
8
Scrape the mixture into the bowl with the pine nuts.
9
Stir in the cinnamon, cumin, orange zest and mint and season with salt.
10
Let cool slightly.
11
Drain the grape leaves and pat dry.
12
Snip off the stems.
13
Spread 4 leaves on a work surface.
14
Form a 1-tablespoon-size log of the rice filling at the stem end.
15
Fold the sides over the filling, then tightly roll up the leaves to form cylinders, tucking in the sides as you go.
16
Repeat with 20 more grape leaves and the remaining filling.
17
Line a saucepan with 3 grape leaves.
18
Arrange the stuffed grape leaves in the saucepan in 2 layers.
19
Drizzle with the oil.
20
Top with the remaining 3 grape leaves and a small plate.
21
Add enough water to cover the stuffed grape leaves and bring to a boil.
22
Cover and simmer until the rice is tender, 45 minutes.
23
Turn off the heat and let cool in the saucepan.
24
Arrange the grape leaves on a platter and serve warm or at room temperature.

707

kcal

Calories

Fat

152

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 30 jarred brined grape leaves, drained, 2 tablespoons pine nuts, 2 tablespoons unsalted butter, 1 medium onion, finely chopped, and more.

Yes, Grape Leaves Stuffed with Pine Nuts and Spiced Rice falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!