Grape Leaves Stuffed with Rice and Raisins Recipe

Name: Grape Leaves Stuffed with Rice and Raisins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil; 1 1/2 cups chopped onions (about 2 medium); 1/3 cup raisins; 2 teaspoons freshly ground coffee; 2 teaspoons dried oregano; 1 1/2 teaspoons freshly ground black pepper; 1 1/2 teaspoons ground cumin; 1 cup long-grain white rice; 2 cups water; 18 (about) grape leaves from jar,* rinsed, drained, tough stems trimmed; Plain yogurt; Lemon wedges; *Available at Greek, Middle Eastern and most Italian markets.

Servings: persons

2 tablespoons vegetable oil
1 1/2 cups chopped onions (about 2 medium)
1/3 cup raisins
2 teaspoons freshly ground coffee
2 teaspoons dried oregano
1 1/2 teaspoons freshly ground black pepper
1 1/2 teaspoons ground cumin
1 cup long-grain white rice
2 cups water
18 (about) grape leaves from jar,* rinsed, drained, tough stems trimmed
Plain yogurt
Lemon wedges
*Available at Greek, Middle Eastern and most Italian markets.

1
Preheat oven to 375F.
2
Lightly oil 11 x 7-inch glass baking dish.
3
Heat 2 tablespoons oil in heavy large saucepan over medium-high heat.
4
Add onions and saute until golden brown, about 8 minutes.
5
Mix in raisins, ground coffee, oregano, pepper and cumin.
6
Add rice and 1 cup water; stir to blend.
7
Reduce heat, cover and simmer until rice is partially cooked and no liquid remains, stirring occasionally, about 12 minutes.
8
Season to taste with salt.
9
Cool to lukewarm.
10
Place 1 grape leaf, vein side up, on work surface.
11
Spoon 2 tablespoons rice mixture in center of leaf at widest part.
12
Fold bottom of leaf over.
13
Fold sides in.
14
Roll up.
15
Place seam side down in prepared dish.
16
Repeat with remaining leaves and rice mixture, arranging in single layer in dish.
17
Pour 1 cup water over rolled grape leaves.
18
Cover with foil; bake until rice is tender, about 40 minutes.
19
(Can be made 1 day ahead.
20
Cool slightly.
21
Cover; refrigerate.)
22
Serve warm or cold with yogurt and lemon wedges.

562

kcal

Calories

Fat

124

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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: 2 tablespoons vegetable oil, 1 1/2 cups chopped onions (about 2 medium), 1/3 cup raisins, 2 teaspoons freshly ground coffee, and more.

Yes, Grape Leaves Stuffed with Rice and Raisins 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!

Grape Leaves Stuffed with Rice and Raisins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions