Delicious Vegetarian Stuffed Grape Leaves
Prep time
Cook time
Total time
Making these grape leaves is time consuming but they are worth time and the effort. They are delicious.
Recipe type: Appetizer
Cuisine: Middle Eastern
Serves: 10 serving
  • 2 large potatoes, peeled and cut into ½ inch thick circles
  • 1 pound jar pickled grape leaves
  • ½ olive oil
  • 1 medium onion, finely chopped
  • 1 pound short grain rice
  • 2 cups finely chopped parsley
  • 2 medium tomatoes, diced
  • 6 cloves garlic
  • ½ cup lemon juice
  • 1 teaspoon allspice
  • ¼ teaspoon nutmeg
  • salt and black pepper to taste
  1. Line the bottom of heavy pot with the potato slices.
  2. In another pan, heat half of the oil and saute the onions until transparent. Add the rice, stir and cook for one minute. Add 2 cups of water, stir and bring to a boil. Cook over medium heat for 5 minutes. Remove from the heat and add the parsley, the tomatoes, and the seasoning. Mix well.
  3. Remove the leaves gently from the jar, wash with cold water and squeeze gently.
  4. Place one grape leave sunny side down and rough side up. Put one tablespoon of the stuffing the the center of the leaf. Fold the top horizontally over the stuffing, then fold the two vertical sides over the first fold; roll tightly until it reaches the leaf point, forming a cylinder 3 inch long and 1 inch thick. What is important is that you fold the ends in before rolling so the stuffing does not come out.
  5. Place rolls, over the potato layer, side by side until you cover all the potatoes. Repeat on top until you placed all the rolls tightly in the pot. Insert the garlic cloves between the rolls. Drizzle with the rest of the olive oil and sprinkle little salt on top of the rolls.
  6. On top of the final layer place a round, flat plate, and press lightly to prevent the rolls from loosening while cooking. Add water until you have about 2 inch of water over the plate. Place light weight on top of the plate to keep from moving.
  7. Bring the pot to a boil, turn down the heat and cook over low heat for 40 minutes. Remove the weight and the plate and pour the lemon juice over the stuffed grape rolls. Place the plate back on top of the leaves and cook over low heat for 15 minutes.
  8. Remove from the heat and allow the leaves to rest, covered for 15-30 minutes.
  9. To un-mold, remove the plate and then lace a large flat serving platter on top of the pot. Gently but firmly turn the pot upside down onto the platter. Keep the pot over the platter for 5 minutes and then gently remove the pot. Serve cold or room temperature.
Recipe by Sanaa Cooks at