Yaprach Stuffed Grape Leaves
Delight in the rich flavors of Yaprach Stuffed Grape Leaves, a beloved Middle Eastern classic that brings a burst of freshness and warmth to your table. Tender grape leaves are carefully wrapped around a savory blend of short-grain rice, ground beef or lamb, and aromatic herbs like parsley, dill, and mint, all perfectly spiced with paprika and allspice. Simmered in a tangy tomato-lemon broth, these bite-sized wonders are as comforting as they are flavorful. Perfect as an appetizer or main course, this dish is served warm or at room temperature and pairs beautifully with creamy yogurt or a squeeze of fresh lemon. With its exquisite balance of textures and vibrant Mediterranean-inspired ingredients, Yaprach Stuffed Grape Leaves are a true celebration of tradition and taste.
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Recipe Information
Ingredients
- 40 leaves Grape leaves (fresh or jarred)
- 1 cup Short-grain rice
- 0.5 pound Ground beef or lamb
- 1 medium Yellow onion, finely chopped
- 0.25 cup Fresh parsley, chopped
- 0.25 cup Fresh dill, chopped
- 2 tablespoons Fresh mint, chopped
- 1 teaspoon Paprika
- 0.5 teaspoon Ground allspice
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Olive oil
- 1 tablespoon Tomato paste
- 2 tablespoons Lemon juice
- 3 cups Chicken or vegetable broth
Instructions
If using fresh grape leaves, blanch them in boiling water for 2-3 minutes to soften. If using jarred leaves, rinse them under cold water to remove any brine, then drain them well.
Rinse the rice under cold water until the water runs clear, then drain.
In a large bowl, combine the rice, ground meat, chopped onion, parsley, dill, mint, paprika, allspice, salt, and black pepper. Mix well until all ingredients are evenly distributed.
Lay a grape leaf flat on a clean surface with the shiny side down and the stem end closest to you. Place about 1 tablespoon of the rice mixture in the center near the stem end.
Fold the bottom edge of the leaf over the filling, then fold in the sides, and roll tightly into a small cylinder. Repeat with the remaining grape leaves and filling.
In a large, heavy-bottomed pot, layer a few grape leaves (unused or torn ones work well) on the bottom to prevent the stuffed leaves from sticking.
Arrange the stuffed grape leaves seam-side down in the pot in tight, circular layers.
In a small bowl, combine the olive oil, tomato paste, lemon juice, and chicken or vegetable broth. Pour this mixture over the stuffed grape leaves in the pot.
Place a heatproof plate or lid slightly smaller than the pot on top of the stuffed grape leaves to keep them in place while cooking.
Bring the pot to a gentle boil over medium heat, then reduce the heat to low. Cover the pot and simmer for about 50-60 minutes, or until the rice is fully cooked and the leaves are tender.
Carefully remove the stuffed grape leaves from the pot and transfer them to a serving platter. Drizzle any remaining cooking liquid over the top.
Serve warm or at room temperature with a side of yogurt or lemon wedges. Enjoy!
Nutrition Facts
Calories |
1690 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.5 g | 140% | |
| Saturated Fat | 27.8 g | 139% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 181 mg | 60% | |
| Sodium | 5211 mg | 227% | |
| Total Carbohydrate | 115.4 g | 42% | |
| Dietary Fiber | 30.5 g | 109% | |
| Total Sugars | 10.9 g | ||
| Protein | 66.3 g | 133% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1149 mg | 88% | |
| Iron | 21.9 mg | 122% | |
| Potassium | 2830 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
