Lebanese Stuffed Grape Leaves

Tender grape leaves wrapped around a fragrant filling of rice, ground lamb, fresh herbs, and warm Middle Eastern spices, then slow-simmered with lemon and broth. These Lebanese stuffed grape leaves are a beloved mezze staple, equally suited as a starter or light main with a squeeze of fresh lemon and a dollop of labneh.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 22 gFat
• 6 gSaturated Fat
• 28 gCarbs
• 2 gFiber
• 3 gSugar
• 18 gProtein
• 620 mgSodium
• 480 mgPotassium
• 60 mgCalcium
• 3 mgIron
• 18 mgVitamin C
• 320 mcgVitamin A

Ingredients

For the grape leaves and filling

• 1 jar (about 60) preserved grape leaves, rinsed and drained
• 1 cup short-grain or basmati rice, rinsed and drained
• 1 lb ground lamb (or lean ground beef)
• 1 large yellow onion, finely chopped
• 2 medium tomatoes, finely diced
• 1/3 cup fresh flat-leaf parsley, finely chopped
• 1/4 cup fresh mint, finely chopped
• 1/3 cup extra-virgin olive oil, plus more for drizzling

For the seasoning and cooking liquid

• 3 tbsp fresh lemon juice, plus more for serving
• 1 1/2 tsp ground allspice
• 1 tsp ground cinnamon
• 1 1/2 tsp fine sea salt
• 1/2 tsp freshly ground black pepper
• 2 cups low-sodium chicken broth or water
• 1 medium potato, sliced 1/4-inch thick (to weight the pot)

Directions

1. Rinse the grape leaves under cool water to remove excess brine, then pat dry. Trim any tough stems and set aside; reserve 6-8 torn or imperfect leaves for lining the pot.
2. In a large bowl, combine the rinsed rice, ground lamb, onion, tomatoes, parsley, mint, olive oil, lemon juice, allspice, cinnamon, salt, and pepper. Mix by hand until evenly incorporated; the mixture should hold together when pressed.
3. Place a grape leaf vein-side up on a clean surface. Spoon about 1 tablespoon of filling near the stem end. Fold the bottom up over the filling, fold in the sides, and roll tightly away from you into a neat cigar shape, about 2 inches long. Repeat with the remaining leaves and filling.
4. Line the bottom of a heavy 6-quart pot with the reserved torn grape leaves and the potato slices to prevent scorching. Arrange the rolls seam-side down in tight concentric layers, packing them snugly so they hold their shape.
5. Drizzle the assembled rolls with a little olive oil, place an inverted heat-safe plate directly on top to weigh them down, and pour the chicken broth and 2 tablespoons of lemon juice over and around the plate. Bring to a gentle boil over medium-high heat.
6. Reduce the heat to low, cover, and simmer for 50-60 minutes, or until the rice is fully tender and the filling is cooked through. Add a splash of water if the liquid evaporates too quickly.
7. Remove from heat and let rest, covered, for 10 minutes. Carefully lift the rolls out with a slotted spoon and arrange on a platter, optionally discarding the potato slices.
8. Serve warm or at room temperature with extra lemon wedges and labneh or plain yogurt on the side.

Cook’s Notes

• Do not overfill the leaves: rice expands as it cooks, so a heaping tablespoon is plenty per leaf or they may burst during simmering.
• Always weigh the rolls down with an inverted plate while cooking so they stay submerged, hold their shape, and steam evenly rather than unraveling.
• For a vegetarian version, omit the lamb and increase rice to 1 1/2 cups; add 1/2 cup cooked chickpeas for protein and an extra 1/4 cup broth as needed.
• Rolls taste even better the next day after the flavors meld; store covered in the refrigerator for up to 4 days or freeze cooked rolls for up to 2 months.
• If using fresh grape leaves, blanch them for 30 seconds in boiling salted water before rolling to soften and prevent tearing.

More Lebanon Recipes You’ll Love

Craving more flavors from Lebanon? Try these traditional recipes:

• Lebanese-Style Freekeh Bowl with Harissa Cauliflower, Whipped Feta, and Pomegranate
• Smoky Roasted Eggplant and Tahini Dip
• Lebanese Tabbouleh Salad

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