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Greek · Starter
Stuffed Grape Leaves with Rice and Herbs
Rice scented with mint, dill, lemon zest and a hint of cinnamon, rolled in jarred grape leaves and steamed in a covered pan until tender. Serve warm or cold with lemon.
- YieldServes 4 · 16 rolls
- Hands-on40 min
- Total1 h 51 min
- Difficulty
Ingredients
- 16jarred grape leaves, the largest, from one 450 g (1 lb) jar
- 60 mlextra-virgin olive oil, divided, plus more to finish
- 1red onion, chopped
- 200 glong-grain rice, about 1 cup, rinsed well
- 360 mlwater, for the rice, about 1½ cups
- 40 graisins, finely chopped, about ¼ cup
- ¼ cupfresh mint, chopped, plus more for garnish
- ¼ cupfresh dill, chopped
- 1lemon, zested
- 1 pinchground cinnamon
- 1 tspkosher salt
- to tasteblack pepper
- 360 mlwater, for steaming, about 1½ cups
- 1lemon, sliced, for serving
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