Sakhnin-Style Stuffed Grape Leaves with Sumac and Lemon

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From the Galilean city of Sakhnin, renowned for its hillside vineyards, these tender rice-stuffed grape leaves are brightened with sumac, fresh herbs, and lemon. The rolls simmer slowly with garlic and tomato until the rice is fluffy and the leaves turn silky. This classic vegetarian preparation showcases the tangy, fresh flavors that define northern Palestinian home cooking.

Nutrition Facts

Per serving (estimated)

• 380 kcalCalories
• 18 gFat
• 2.5 gSaturated Fat
• 48 gCarbs
• 4 gFiber
• 4 gSugar
• 7 gProtein
• 520 mgSodium
• 380 mgPotassium
• 90 mgCalcium
• 2.5 mgIron
• 18 mgVitamin C
• 80 mcgVitamin A

Ingredients

For the filling

• 1 cup short-grain Egyptian rice, rinsed and soaked 20 minutes
• 2 medium tomatoes, finely diced
• 1 small onion, finely chopped
• 1/3 cup chopped flat-leaf parsley
• 2 tablespoons chopped fresh mint
• 2 tablespoons tomato paste
• 2 tablespoons fresh lemon juice
• 1 tablespoon ground sumac
• 1 teaspoon Palestinian seven-spice blend (baharat)
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 3 tablespoons extra-virgin olive oil

For assembly and simmering

• 32 to 40 fresh or jarred grape leaves, rinsed and patted dry
• 1 large tomato, sliced into rounds
• 4 garlic cloves, smashed
• 1/4 cup extra-virgin olive oil
• 1 1/2 cups vegetable broth or water
• 1/4 cup fresh lemon juice
• 1 teaspoon ground sumac
• 1/2 teaspoon salt

For serving

• Lemon wedges
• Plain whole-milk yogurt
• Extra-virgin olive oil for drizzling
• A pinch of ground sumac

Directions

1. If using jarred grape leaves, soak them in warm water for 10 minutes, then rinse and pat dry. Fresh leaves should be blanched 30 seconds in boiling salted water and refreshed in cold water, then trimmed of tough stems.
2. In a large bowl combine the drained rice, diced tomatoes, onion, parsley, mint, tomato paste, lemon juice, sumac, seven-spice, salt, pepper, and olive oil. Mix thoroughly and let rest 15 minutes so the rice absorbs the juices.
3. Place a grape leaf shiny-side down with the stem toward you. Spoon about 1 teaspoon of filling near the base, fold the sides inward over the filling, then roll tightly into a small cigar shape. Repeat with remaining leaves and filling.
4. Line the bottom of a wide heavy pot with the sliced tomato, any torn leaves, and smashed garlic to create a protective bed that prevents scorching.
5. Arrange the rolls in tight concentric circles, seam-side down, packing them snugly against each other so they hold their shape as the rice expands during cooking.
6. Drizzle the olive oil over the rolls, sprinkle with sumac and salt, then pour the broth and lemon juice down the side of the pot. Place a heatproof plate directly on top to weigh the rolls down.
7. Bring to a gentle boil over medium heat, reduce to the lowest setting, cover tightly, and simmer for 45 to 55 minutes until the rice is tender and has absorbed most of the liquid.
8. Remove from heat and let the pot rest, covered, for 15 minutes so the rolls firm up and the flavors settle.
9. Carefully invert onto a wide platter or serve directly from the pot with the pan juices spooned over. Drizzle with olive oil, dust with sumac, and serve warm with lemon wedges and yogurt.

Cook’s Notes

• For the most authentic Sakhnin flavor, source fresh grape leaves from a local vineyard in late spring when they are young and tender.
• Pack the rolls tightly in the pot; loose rolls will unravel and the rice will spill out as it expands during cooking.
• Sakhnin cooks often add a handful of chopped Swiss chard or grape leaves directly into the rice filling for extra herbal brightness.
• The dish tastes even better the next day; refrigerate covered and reheat gently with a splash of water and a squeeze of lemon.
• Use short-grain Egyptian or Calasparra rice because long-grain varieties turn mushy and lose structure inside the leaves.

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