Vine-Leaf Parcels Recipe

Name: Vine-Leaf Parcels
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (225 g) cans grape leaves, drained (canned or bottled); salt; ½ teaspoon ground turmeric; 175 g long grain brown rice; 1 tablespoon vegetable oil; 1 small onion, peeled and finely chopped; 100 g dried apricots, finely chopped; 50 g sultanas; 1 pinch ground cinnamon; 1 pinch ground allspice; 1 tablespoon chopped of fresh mint; 1 teaspoon lemon juice; 300 ml unsweetened orange juice; 150 ml water

Servings: persons

2 (225 g) cans grape leaves, drained (canned or bottled)
salt
½ teaspoon ground turmeric
175 g long grain brown rice
1 tablespoon vegetable oil
1 small onion, peeled and finely chopped
100 g dried apricots, finely chopped
50 g sultanas
1 pinch ground cinnamon
1 pinch ground allspice
1 tablespoon chopped of fresh mint
1 teaspoon lemon juice
300 ml unsweetened orange juice
150 ml water

1
Unroll the vine leaves carefully and put them into a bowl of water to remove the preserving liquid.
2
Pat them dry on absorbent kitchen paper towel.
3
You will need about 30 leaves; reserve the remainder.
4
Bring a large saucepan of salted water to boil and stir in the turmeric.
5
Add the rice and simmer for 30 minutes or until the rice is just tender.
6
Drain thoroughly and turn into a bowl.
7
Heat the oil in a small frying pan.
8
Add the onion to the rice with the apricots, sultanas, spices, mint and lemon juice.
9
Mix well together.
10
Take one vine leaf at a time.
11
Place it flat on the work surface and put a heaped teaspoon of the rice mixture in the centre.
12
Fold the base of the leaf over the filling, then fold over the first one side, then the other.
13
Fold over the top to make a neat parcel.
14
Continue making parcels until you have used up all the filling.
15
Line a large frying pan with leftover vine leaves.
16
Arrange the parcels, seam sides down, in a single layer in the pan.
17
Cover the layer with more leaves, then make a second layer of parcels and cover them with leaves.
18
Pour on the orange juice and water and cover the pan.
19
Cook gently over low heat for 1 hour, adding a little boiling water from time to time, if necessary.
20
To serve warm, allow the parcels to cool slightly in the pan, then arrange uncooked vine leaves on a flat serving dish and carefully transfer the parcels to the dish.
21
Serve immediately.
22
To serve cold, allow the parcels to cool completely in the pan, then arrange on top of uncooked vine leaves on a serving dish as above.
23
Cover and chill.

327

kcal

Calories

Fat

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 14 ingredients. The key ingredients include: 2 (225 g) cans grape leaves, drained (canned or bottled), salt, ½ teaspoon ground turmeric, 175 g long grain brown rice, and more.

Yes, Vine-Leaf Parcels 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!

Vine-Leaf Parcels

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions