20-Min Lemon Vine Leaf Rolls with Yogurt
Crispy-bottomed vine leaf rolls stuffed with warm rice, herbs, and spices, finished with a bright lemon squeeze. Serve with cool yogurt and a light salad for a complete Turkish dinner.
- Total time
- 20 min
- Servings
- 2
- Calories
- 340
- Protein
- 8g
Ingredients
- 1 jar (about 16 oz) jarred grape leaves (or vine leaves), drained
- 1 cup cooked rice (white or brown)
- ½ cup fresh dill and parsley, finely chopped
- 2 whole lemon, divided
- 3 tbsp olive oil
- ½ cup Greek yogurt or plain yogurt
Instructions
- 1
Mix rice, herbs, salt, and pepper in a bowl. Zest 1 lemon into the mixture and stir to combine.
- 2
Place a grape leaf flat, shiny side down. Add 1 tbsp rice filling near the stem end, then fold sides in and roll tightly toward the tip.
- 3
Repeat with remaining leaves and filling until all rice is used. You should have 8–10 rolls.
- 4
Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
- 5
Place rolls seam-side down in the hot skillet and cook without moving until the bottoms turn light golden, 4–5 minutes.
- 6
Squeeze juice from remaining lemon over rolls. Serve warm with yogurt, salad, and extra lemon wedges.
Tools you’ll need
- large mixing bowl
- 12-inch stainless steel or nonstick skillet
- wooden spoon or spatula
- cutting board and sharp knife
- microplane zester (optional but recommended)
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