Grape Leaves Stuffed with Herbed Rice was one of our favorite meals when we traveled to Turkey. They are vegetarian and really delicious. The rice is flavored with cinnamon and allspice and then mixed with the Turkish trilogy of herbs of parsley, mint and dill. This rice is full of flavor on its own. It makes a wonderful side dish with roast chicken and fish. Eating Grape Leaves Stuffed with Herbed Rice makes you feel as if you are on vacation. Steamed with lemon, these “dolmas”, as stuffed vegetables and grape leaves are called in Turkey, are a perfect finger food; although you can use a knife and fork.
Fresh grape leaves are not always easily available. I buy the bottled ones that are packed in brine. When you open the jar, you have to gently remove the leaves which will be all clumped together. Separate them carefully so you tear as few as possible. I tell you how to treat them before filling in the recipe below. Once you get the hang of rolling the rice in the leaves, it will go quickly. It’s just like rolling Stuffed Cabbage. You have to be sure that the sides are tucked in so the filling doesn’t come out. Once you develop a rhythm, the process is actually very relaxing. You can let your hands do the work and your mind can take a rest.
Added bonus: For those who don’t eat rice over Passover, replace the rice with quinoa!
For a recipe for the meat version of this recipe, click on the link for Grape Leaves Stuffed with Lamb, Rice and Herbs
Prep Time: 60-90 minutes
Grape Leaves Stuffed with Herbed Rice
By Published: March 15, 2026
Yield:
- 48
Ingredients
- 1 bottle preserved grape leaves
- 1 large lemon juiced and strained
- 2/3 cup olive oil to pour over the prepard stuffed grape leaves
- 1 large onion
- 3 large garlic cloves
- 1 cup Italian parsley stemmed and minced
- 1 teaspoon cinnamon
- 1 teaspoon allspice
- 1 tablespoon sugar 1 teaspoon for rice, 2 teaspoons mixed with olive oil and lemon
- 1 teaspoon sea salt
- 1/2 teaspoon finely ground black pepper
- 3 cups water
- 1 cup dill stemmed and minced
- 1 cup mint stemmed and minced
Equipment
- 2 Dutch ovens
- baking parchment
Directions
- Drain grape leaves. Rinse them in cold water and then cover them with hot water to help you separate them.
- While grape are soaking, peel and mince onion and garlic together. You can do this by hand or in a processor. Pour three tablespoons of olive oil in a Dutch oven. Heat over medium flame. Add minced onion and garlic. Stir well and saute until they are very soft. Stir in cinnamon, allspice, one teaspoon sugar, salt and pepper. Add 2 cups of water and bring to a boil. Reduce to a simmer and cook 10-15 minutes or until all the water has been absorbed..Stir in all the herbs at once. Taste. Add more salt and pepper if you like. Let herbed rice cool.
- While rice is cooling, separate the grape leaves that have been tightly bunched together. They are somewhat delicate so do it gently. Cut off stems if the leaves have them. Some brands remove them before bottling.Spread leaves out on a flat surface with the paler part of the leaf facing up and the stem area facing down. Take a scant tablespoon of rice and lightly shape it into a log. Place it toward the stem end. Fold the bottom of each leaf over the rice and then fold in the sides. Roll the leaves tightly so all the rice ins enclosed. Place each stuffed leaf in a Dutch oven. As you go along, pack the leaves tightly in concentric circles,
- Mix 2/3 cup olive oil with one cup of water, two teaspoons sugar, and lemon juice.Pour over stuffed grape leaves. The liquid should come up to half the top layer. Cover the grape leaves with a piece of baking parchment.pressing down on them. Cover Dutch oven and simmer for 45 minutes. Let grape leaves cool before removing them from Dutch oven and arranging them on a serving dish. Serve them with wedges of pitted lemon.
- To freeze: Let stuffed grape leaves cool completely. Place them in a freezing container in single layers with waxed paper in between. Defrost completely and remove waxed paper before re-heating them in a 300 F oven for about 15 minutes just to heat through. Serve with lemon wedges.
