20-Min Stuffed Grape Leaves with Tomato & Lettuce
Tender grape leaves wrapped around garlicky herb-and-rice filling, served warm with crisp lettuce and juicy tomato slices—the weeknight version of Egyptian mahshi that skips the long simmer.
- Total time
- 20 min
- Servings
- 2
- Calories
- 280
- Protein
- 8g
Ingredients
- 1 jar (about 16 oz) jarred grape leaves in brine
- 1 cup cooked white rice
- ⅓ cup fresh parsley, chopped
- 2 tbsp fresh mint, chopped
- ½ cup diced tomatoes (canned or fresh)
- 2 medium tomatoes sliced tomatoes (for serving)
- 2 cups shredded lettuce (for serving)
Instructions
- 1
Drain grape leaves and pat dry. Mix cooked rice, parsley, mint, diced tomatoes, salt, pepper, and 1 tbsp olive oil in a bowl.
- 2
Lay a grape leaf flat, vein side up. Spoon 2 tbsp filling near the stem end, fold sides in, then roll tightly away from you.
- 3
Heat 2 tbsp olive oil in a skillet over medium. Working in batches, sear rolls seam-side down until golden, about 2 minutes per side.
- 4
Transfer cooked rolls to a plate. Serve warm alongside fresh lettuce and sliced tomatoes.
Tools you’ll need
- large mixing bowl
- 12-inch skillet
- cutting board
- knife
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