Armenian Stuffed Grape Leaves

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Tender grape leaves wrapped around a savory filling of lamb, rice, and fresh herbs, then slowly simmered in broth until fragrant. This classic Armenian dish, beloved across Russia, is served warm with a squeeze of lemon and a side of garlic yogurt for a beloved appetizer or light main course.

Nutrition Facts

Per serving (estimated)

• 380 kcalCalories
• 22 gFat
• 7 gSaturated Fat
• 24 gCarbs
• 2 gFiber
• 2 gSugar
• 20 gProtein
• 640 mgSodium
• 410 mgPotassium
• 75 mgCalcium
• 3 mgIron
• 8 mgVitamin C
• 85 mcgVitamin A

Ingredients

For the filling

• 1 lb (450 g) ground lamb (or lamb-beef mix)
• 1/2 cup long-grain rice, rinsed and drained
• 1 large onion, finely diced
• 3 cloves garlic, minced
• 1/4 cup fresh parsley, finely chopped
• 1/4 cup fresh dill, finely chopped
• 2 tbsp fresh mint, finely chopped
• 2 tbsp tomato paste
• 1 tsp sweet paprika
• 1/2 tsp ground cumin
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil

For assembly

• 36-40 jarred or fresh grape leaves, rinsed
• 1 small potato, peeled and sliced into rounds

For cooking

• 2 cups beef or vegetable broth
• 3 tbsp olive oil
• 2 tbsp fresh lemon juice
• 2 bay leaves
• Lemon wedges and garlic yogurt, for serving

Directions

1. Rinse the grape leaves under cold water. If using jarred brined leaves, blanch them in boiling water for 30 seconds to remove excess salt, then drain and pat dry. If using fresh leaves, blanch 1 minute until pliable.
2. In a large bowl, combine the ground lamb, rice, onion, garlic, parsley, dill, mint, tomato paste, paprika, cumin, salt, pepper, and olive oil. Mix thoroughly by hand for 2-3 minutes until the mixture is sticky and well combined.
3. Place a grape leaf smooth-side down with the stem end facing you. Spoon about 1 tablespoon of filling near the base. Fold the bottom edge over the filling, fold in both sides, and roll tightly toward the tip to form a neat cylinder.
4. Repeat with the remaining leaves and filling, setting finished rolls seam-side down on a tray. Reserve any torn or small leaves to line the pot.
5. Line the bottom of a heavy pot or Dutch oven with the reserved leaves and cover with the potato slices to prevent sticking. Pack the rolls seam-side down in tight concentric circles, layering in 2-3 rows if needed.
6. Drizzle the rolls with olive oil and lemon juice. Tuck in the bay leaves and pour in the broth until it reaches about halfway up the rolls. Place an inverted heatproof plate directly on top to keep the rolls submerged.
7. Cover and bring to a gentle simmer over medium-low heat. Reduce heat to low and cook for 45-50 minutes, until the rice is fully tender and the filling is cooked through.
8. Remove from heat and let rest, covered, for 10 minutes. Carefully lift the rolls onto a platter and serve warm or at room temperature with lemon wedges and garlic yogurt on the side.

Cook’s Notes

• Use a 50/50 mix of lamb and beef if you prefer a milder flavor, or substitute all beef for a leaner version.
• Do not overfill the leaves; about 1 tablespoon of filling is perfect, as the rice expands during cooking and overstuffed rolls may burst.
• Fresh young grape leaves picked in late spring are more tender than jarred; blanch just until pliable, about 1 minute.
• Serve with matsoni (Armenian yogurt) or classic Russian-style sour cream stirred with crushed garlic and a pinch of salt.
• Leftovers keep refrigerated for up to 4 days and taste even better the next day as the flavors meld.

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