20-Min Stuffed Grape Leaves with Lemon Rice
Tender grape leaves wrapped around herby lemon-rice filling, steamed until warm and silky. A Turkish comfort classic that comes together in one pot — no pre-soaking required.
- Total time
- 20 min
- Servings
- 4
- Calories
- 185
- Protein
- 4g
Ingredients
- 1 jar (about 16 oz) jarred grape leaves in brine, drained
- 1 cup long-grain white rice, uncooked
- ½ medium yellow onion, finely diced
- ½ cup, packed fresh dill and parsley, chopped
- 2 whole (zested + juiced) lemon
- 1.5 cups vegetable broth or water
Instructions
- 1
Mix rice, diced onion, dill, parsley, lemon zest, and 0.5 tsp salt in a bowl until combined.
- 2
Lay a grape leaf flat, shiny side down. Place 1 tbsp filling in the center and fold sides in, then roll tightly toward the tip.
- 3
Arrange rolls seam-side down in a pot or deep skillet, packing them snugly in one layer.
- 4
Pour broth and lemon juice over the rolls until they're barely covered. Cover and bring to a boil.
- 5
Reduce heat to medium-low and simmer covered for 12–15 minutes until rice is tender and liquid is absorbed.
- 6
Serve warm or at room temperature, drizzled with a little extra lemon juice if desired.
Tools you’ll need
- large mixing bowl
- measuring cups and spoons
- cutting board and knife
- deep skillet or medium pot with lid
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