Quick Lemon Vine Leaf Rolls with Pomegranate
Tender grape leaves stuffed with herbed rice, steamed until tender, then finished with bright lemon juice and topped with pomegranate seeds. A 20-minute Turkish classic that tastes like you spent hours.
- Total time
- 20 min
- Servings
- 2
- Calories
- 185
- Protein
- 4g
Ingredients
- 24 leaves jarred or fresh grape leaves
- 1 cup cooked white rice
- ½ cup fresh parsley and dill, finely chopped, divided
- 2 whole (juiced, divided) lemon
- ¼ cup pomegranate seeds
- 2 tbsp olive oil
Instructions
- 1
If using jarred leaves, drain and rinse gently. If fresh, blanch 2 minutes in boiling water, then drain.
- 2
Mix cooked rice with chopped herbs, juice of 1 lemon, salt, and pepper in a bowl.
- 3
Lay a grape leaf shiny-side down. Place 1 tbsp rice filling near the stem, fold sides in, then roll tightly.
- 4
Repeat with remaining leaves and filling. Arrange rolls seam-side down in a 12-inch skillet.
- 5
Pour 0.5 cup water and juice of 1 lemon over the rolls. Drizzle with olive oil, cover, simmer 8 minutes.
- 6
Transfer to a plate, scatter pomegranate seeds over top, and serve warm or at room temperature.
Tools you’ll need
- 12-inch skillet with lid
- small mixing bowl
- knife for rolling
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