Palestinian Stuffed Grape Leaves with Rice and Herbs
Delight in Palestinian stuffed grape leaves filled with herbed rice, pine nuts, and spices, simmered to perfection in just 60 minutes.
These stuffed grape leaves blend fresh herbs and spices with rice, creating a unique and flavorful dish. A staple in Palestinian cuisine, they are both hearty and comforting.
Why This Recipe Works
Herb-Infused Flavor: The combination of parsley and mint in the filling enhances the overall freshness of the dish.
Nutty Texture: Pine nuts provide a delightful crunch and richness that contrasts with the tender grape leaves.
Perfectly Cooked Rice: Cooking the rice with broth instead of water adds depth and flavor that elevate the dish.
Chef's Pro Tip: Ensure the grape leaves are well-packed in the pot to prevent them from unraveling while cooking.
Prep Time
30 min
Cook Time
30 min
Total Time
60 min
Servings
Ingredients
Handy tools while you cook
Directions
- 1
Rinse the rice under cold water until the water runs clear, then soak for 30 minutes.
- 2
In a skillet, heat olive oil and sauté the chopped onion until translucent.
- 3
Add the drained rice, pine nuts, parsley, mint, salt, pepper, and allspice to the skillet.
- 4
Stir in 1 cup of vegetable broth and cook until the liquid is absorbed, about 10 minutes.
- 5
Lay out the grape leaves and place a spoonful of the rice mixture on each leaf, rolling tightly.
- 6
Place the rolls in a pot, seam-side down, and cover with remaining broth; simmer for 20 minutes.
- 7
Let the stuffed grape leaves sit for 10 minutes before serving; garnish with lemon slices.
Nutrition Facts
Per serving
fat
14g
carbs
45g
fiber
3g
sodium
450mg
protein
6g
calories
320
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