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“Mark Bittman; he recommends if you cannot get fresh grape leaves, you may prefer using cabbage or chard leaves instead of bottled grape leaves, which he says have little flavor.”
1hr 30mins
30 appetizers

Ingredients Nutrition


  1. Bring a large pot of water to a boil; parboil grape leaves, a few at a time, until they are tender and pliable, just a couple of minutes.
  2. Drain leaves, then cut off the stems and remove any hard veins near the base of the leaves; pat dry with paper towels.
  3. Meanwhile, add olive oil to a large, deep skillet over med-high heat.
  4. One minute later, add in the onion; cook, stirring, until it is tender, about 5 minutes.
  5. Add in the pine nuts, rice, allspice, 1 teaspoon salt, and stock.
  6. Cover, decrease heat to med-low, and cook about 10-12 minutes, until the rice is somewhat tender but still quite al dente.
  7. Cool in a large bowl, check flavor for salt, and add lots of pepper, the mint, and half the lemon juice.
  8. One at a time, place the grape leaves, shiny side down, on a work surface; put 1 tablespoon rice mixture in the middle of the leaf.
  9. Fold over the stem end, then the sides, then roll toward the tip, making a neat little package.
  10. Don’t roll too tightly, as the rice will continue to expand during cooking.
  11. Place the packages side by side in a roasting pan or skillet (layering them is fine), add water (or even better, more stock) to come about halfway up the rolls, and weight with a heatproof plate.
  12. Cover the pan/skillet and cook over low heat for 30 minutes, until most of the liquid is absorbed.
  13. Drain; serve at room temperature, sprinkled with remaining lemon juice and a bit of olive oil.

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