Stuffed Vine Leaves
Tender vine leaves are wrapped around a savoury filling of herb-infused rice, toasted pine nuts, and fragrant spices. Slow-cooked in a lemon-spiked broth, these Mediterranean parcels offer a delightful contrast of velvety texture and bright, zestful flavour. Served cold or at room temperature, they make an enchanting appetiser drizzled with olive oil and garnished with fresh coriander.
Cuisines
Cooking Instructions
Cooking: 1 hour 15 minutes
Notes:
Snapping or trimming off the tough stems from each vine leaf ensures every bite is smooth and tender.
Slicing potatoes at the bottom of the pan prevents the vine leaves from scorching or sticking while adding extra flavour.
Placing a heavy heatproof plate over the rolled leaves keeps them tightly submerged and prevents unravelling during simmering.
Prepare Filling
Heat 1 tablespoon of olive oil in a pan over medium heat. Add the minced beef, 1 teaspoon of salt, and 1 teaspoon of Lebanese seven spice, cooking for 5 to 6 minutes until lightly browned. Remove from heat, stir in the short grain rice and ground cinnamon, and allow to cool.
Prepare Vine Leaves
Rinse the jarred vine leaves thoroughly in cold water to remove the brine. Trim off any tough stems from the leaf bases and lay them flat on a board with the vein side facing upwards.
Stuff and Roll Leaves
Place 1 teaspoon of the beef and rice filling in a tight horizontal line near the stem base of each leaf. Fold the bottom edge up over the filling, tuck in the sides, and roll tightly into a neat cylinder.
Layer Cooking Pot
Drizzle 1 tablespoon of olive oil into the base of a large pot. Arrange the sliced potatoes in a single layer to cover the bottom, then season with salt and black pepper. Pack the rolled vine leaves tightly in concentric circles over the potatoes.
Simmer and Serve
Place a heavy inverted plate over the rolled vine leaves to weigh them down. Pour over boiling water to submerge, cover with a pot lid, and cook over medium heat for 30 minutes. Pour in the fresh lemon juice, turn heat to low, and simmer for another 45 minutes until tender. Serve warm or cold with plain yoghurt.
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Ingredients
| Olive Oil | 1 tbsp |
| Minced Beef | 225g |
| Lebanese Seven Spice | 1 tsp |
| Salt | 1 tsp |
| Short Grain Rice | 200g |
| Ground Cinnamon | ½ tsp |
| Vine Leaves in Brine | 400g |
| Olive Oil | 3 tbsp |
| Potatoes | 2 |
| Salt | ½ tsp |
| Black Pepper | ¼ tsp |
| Boiling Water | 1.2l |
| Lemon Juice | 120ml |
