Ingredients with Measurements:
- 1 jar of grape leaves (about 60 leaves)
- 1 cup of uncooked white rice
- 1/2 cup of chopped fresh parsley
- 1/2 cup of chopped fresh mint
- 1/2 cup of chopped fresh dill
- 1/2 cup of chopped green onions
- 1/2 cup of chopped tomatoes
- 1/4 cup of olive oil
- 1/4 cup of lemon juice
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/2 teaspoon of ground cinnamon
- 1/2 teaspoon of ground allspice
- 1/2 teaspoon of ground nutmeg
- 2 cups of vegetable broth
Special equipment needed:
- 9x13 inch baking dish
- Mixing bowl
- Colander
- Measuring cups and spoons
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Rinse the grape leaves in a colander and drain well.
3. In a mixing bowl, combine the uncooked rice, chopped parsley, mint, dill, green onions, tomatoes, olive oil, lemon juice, salt, black pepper, cinnamon, allspice, and nutmeg. Mix well.
4. Place a grape leaf on a flat surface, shiny side down, and remove the stem. Place a tablespoon of the rice mixture in the center of the leaf.
5. Fold the bottom of the leaf over the filling, then fold in the sides, and roll up tightly.
6. Repeat with the remaining grape leaves and filling.
7. Place the rolled grape leaves in a 9x13 inch baking dish, seam side down.
8. Pour the vegetable broth over the grape leaves.
9. Cover the baking dish with foil and bake for 45 minutes.
10. Remove the foil and bake for an additional 15 minutes, or until the grape leaves are tender and the liquid has been absorbed.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour
Temperature:
375°F
Serving size:
Makes about 60 grape leaves. Serves 6-8 people.
Nutritional information:
Per serving (10 grape leaves):
Calories: 180
Total Fat: 7g
Saturated Fat: 1g
Cholesterol: 0mg
Sodium: 570mg
Total Carbohydrate: 27g
Dietary Fiber: 3g
Sugars: 2g
Protein: 3g
Substitutions for ingredients:
- You can use brown rice instead of white rice.
- You can use vegetable or chicken broth instead of vegetable broth.
- You can use dried herbs instead of fresh herbs, but reduce the amount by half.
Variations:
- You can add cooked ground beef or lamb to the rice mixture for a meat version.
- You can add pine nuts or raisins to the rice mixture for a sweeter version.
- You can add feta cheese to the rice mixture for a creamier version.
Tips and tricks:
- Make sure to remove the stem from the grape leaves before filling and rolling.
- If the grape leaves are too large, you can cut them in half before filling and rolling.
- You can freeze the rolled grape leaves before baking for later use.
Storage instructions:
- Store the leftover grape leaves in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the grape leaves in a baking dish and cover with foil. Bake at 350°F for 15-20 minutes, or until heated through.
Presentation ideas:
- Arrange the baked grape leaves on a platter and garnish with lemon wedges and fresh herbs.
Garnishes:
- Lemon wedges
- Fresh parsley, mint, or dill
Pairings:
- Serve with tzatziki sauce or hummus for dipping.
Suggested side dishes:
- Greek salad
- Roasted vegetables
- Pita bread
Troubleshooting advice:
- If the grape leaves are too dry, add more vegetable broth before baking.
- If the grape leaves are too salty, reduce the amount of salt in the rice mixture.
Food safety advice:
- Make sure to wash your hands and all utensils before handling the ingredients.
- Store the leftover grape leaves in the refrigerator and consume within 3 days.
Food history:
- Grape leaves have been used in Mediterranean cuisine for centuries, especially in Greek, Turkish, and Lebanese cuisine.
Flavor profiles:
- The grape leaves have a slightly bitter taste, while the rice mixture is savory and aromatic with hints of cinnamon, allspice, and nutmeg.
Serving suggestions:
- Serve the baked grape leaves as an appetizer or a main dish.
Related Categories
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Region: Middle Eastern
Taste: Savory, Tangy, Herbaceous, Citrusy, Aromatic