Description
Discover how to make delicious Stuffed Grape Leaves with Rice! Our recipe will guide you through the steps to create this flavorful dish at home.
Ingredients
- – 2 tablespoons olive oil (30 ml) plus more for drizzling between layers
- – 1 pound ground beef (450 g)
- – 1/2 teaspoon salt (2.5 ml) plus more for seasoning layers
- – 2 teaspoons (10 ml) 7 Spice
- – 1 1/2 cups short grain white rice (300 g)
- – 1/4 teaspoon cinnamon (1.25 ml)
- – 1 jar grape leaves about 60-70 in brine
- – 2 Yukon Gold potatoes sliced
- – 1/4 cup lemon juice (60 ml)
Instructions
- Place the grape leaves in a large bowl of water to drain and soak.
- Carefully separate each leaf and rinse them one by one. Stack the leaves on a plate and keep them aside, covering with a damp cloth to keep them moist until you’re ready to roll.
- Warm a large pan with olive oil and brown the ground beef. Add salt and 7 Spice for flavor.
- Combine the uncooked rice with the beef, sprinkle in cinnamon, and stir until well blended.
- To roll the grape leaves, lay one leaf flat on a cutting board, place a generous teaspoon of the rice mixture in the center, fold the sides in, and roll it up tightly like a wrap. Repeat this process with the remaining leaves, arranging them in a tray as you go.
- Line the base of a large pot with sliced potatoes, seasoning them with salt and pepper. Arrange the rolled grape leaves in neat rows, alternating their direction to fully cover the pot’s base. Drizzle olive oil over each layer, seasoning with salt and pepper to your taste.
- Position a small round plate on top of the grape leaves in the pot to weigh them down and prevent them from floating during cooking.
- Pour 5-6 cups of boiling water over the grape leaves and the plate, ensuring they are fully submerged. Cover the pot and cook on medium heat for 30 minutes, allowing the water to be mostly absorbed and the rice to cook through.
- Pour the lemon juice over the grape leaves, cover the pot again, and continue cooking on low heat for an additional 45 minutes.
- Once done, take the pot off the heat and let it cool for 30 minutes without a cover. Serve warm on a dish and enjoy!
Notes
- Season each layer of grape leaves with salt and pepper for enhanced flavor.
- Drizzle olive oil between rolled grape leaves to keep them moist and add richness.
- Use Yukon Gold potatoes as a flavorful base to prevent sticking in the pot.
