Stuffed Grape Leaves

Stuffed grape leaves.

Grapevine leaves are used in many cuisines across a plethora of cultures. This vegan-friendly version stuffs grape leaves with rice and vegetables and makes for a tangy appetizer or main course.

Serves | Serves 12 |

Stuffed Grape Leaves 

  • 5 tomatoes, finely chopped
  • 1 bunch fresh parsley, roughly chopped

  • 1 green bell pepper, finely chopped

  • 1 bunch scallions, finely chopped

  • 2 cups jasmine rice, rinsed

  • 1 Tbsp dried mint

  • 2 tsp salt, divided

  • 1 10-oz bottle pomegranate molasses, divided

  • 1 cup olive oil, divided

  • 1 16-oz jar grape leaves, rinsed and patted dry

  • 2 large russet potatoes, sliced into ½-inch circles

  • fresh lemon slices (to serve)

Preparation | In a mixing bowl, add chopped tomatoes, parsley, bell pepper and scallions. Add rice, dried mint, 1 teaspoon salt, half of pomegranate molasses and ½ cup olive oil.

Spread grape leaves soft-side down on a clean work surface. On the lower third of each leaf, add 1 tablespoon of rice-vegetable filling. Roll leaves by folding the bottom over the filling, tucking the sides as you roll.

Line the bottom and sides of a 4-quart pot with potato slices and place rolled grape leaves on top in layers. Pour remaining pomegranate molasses and olive oil over rolled grape leaves and sprinkle 1 teaspoon salt on top. Place a small plate over grape leaves and add water to cover plate by 2 inches. Place pot on the stove over high heat and cook until a steady simmer; reduce heat to medium and cook, covered, for 1 hour.

Remove lid. Using an oven mitt, carefully remove plate with water and pour water in the sink; set plate aside. Place a food pan over the pot. While holding the pot and pan together, flip over so the pan is on the bottom. Let the pot cool for 5 minutes and then lift straight up, leaving potatoes and grape leaves in the pan. Discard potatoes. Serve grape leaves with fresh lemon slices.

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