Stuffed Vine Leaves with Rice, Vegetables and Herbs
Vine leaves are a hospitality-table favourite. The healthy version relies on herbs, tomato, lemon and one spoon of olive oil, and can be fully plant-based or have a little halal minced meat.
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Tips before rolling
- Rinse jarred leaves and soak in hot water to cut the salt
- Roll small โ rice expands as it cooks
- Pack tightly and weigh down with an upturned plate
Stuffed Vine Leaves
45 minPrep
60 minCook
6Servings
280kcal
Ingredients
- 40 vine leaves
- 1 cup short-grain rice
- 3 tomatoes, chopped
- 1 onion, chopped
- 1/2 cup chopped parsley and mint
- 2 tbsp olive oil
- Juice of 2 lemons
- Spices and salt
Method
- Mix rice with tomato, onion, herbs, a spoon of oil and spices.
- Place a teaspoon of filling on each leaf, fold the sides and roll.
- Pack in a pot lined with tomato slices.
- Add lemon, water and the remaining oil; weigh down with a plate.
- Cook 60 minutes on low heat.
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Tip
The upturned plate keeps the rolls from moving and opening while boiling.
Frequently asked questions
Jarred or fresh vine leaves?
Both work. Jarred are ready to use; fresh need a one-minute blanch. Rinse jarred leaves to cut the salt.
How do I keep it plant-based?
The recipe is plant-based already. For meat, add 150 g lean halal mince to the filling.
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โ ๏ธ For general education only. If you have a health condition or allergy, consult your doctor.