Stuffed grape leaves are a delicious traditional dish and a perfect choice for this time of year.
Although this recipe can also be prepared with cabbage leaves, its most distinctive and authentic flavor comes from using tender grapevine leaves.
To enjoy the true taste of this dish, there are three important herbs you should never forget during preparation. These herbs give stuffed grape leaves their fresh aroma, rich flavor, and unforgettable character.
Ingredients
- About 30–40 grape leaves
- 500 g green onions
- 600 g mixed wild greens and vegetables such as spinach, sorrel, and other leafy greens
- 1 bunch parsley
- 1 bunch dill
- 1–2 bunches mint
- 4 tablespoons olive oil
- Salt, to taste
- Black pepper, to taste
- 1/2 teaspoon dried garlic powder
- 1 cup rice
- 1 cup water
- Extra water for blanching the grape leaves
Instructions
Start by cleaning all the vegetables, greens, onions, and grape leaves thoroughly.
Chop the green onions and sauté them in olive oil until they become soft and begin to change color. This usually takes about 10 to 15 minutes.
While the onions are cooking, chop all the greens and leafy vegetables. Add them to the pan with the onions, but do not add the herbs just yet.
Cook everything for a few more minutes, until the greens reduce in volume and absorb most of the liquid they release during cooking.
At the same time, bring water to a boil in a large pot. Add the grape leaves and let them blanch for 1 to 2 minutes, just until they soften slightly and change color from light green to a darker shade. Remove them from the hot water, place them on a plate, and let them cool a little.
Next, add the rice to the onion and greens mixture and stir well.
Now add the finely chopped herbs, salt, black pepper, garlic powder, and olive oil. Mix everything together until the filling is evenly combined.
Prepare the pot where the stuffed grape leaves will cook by placing a few grape leaves on the bottom.
Take the grape leaves one by one and make sure the shiny side is facing down. Place a small amount of filling in the center, then fold and roll them carefully into a cube-like or cylindrical shape. Arrange them closely next to each other in the pot. Once the first layer is complete, continue with a second layer if needed.
Continue rolling until all the filling is used.
At the end, pour in 1 cup of hot water and place a heavy plate on top so the stuffed leaves do not open while cooking.
Cook over medium heat until all the water has been absorbed.
Enjoy your meal!
