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Stuffed vine leaves Recipe

Stuffed vine leaves is a popular Arab Starter
Author :
On :
Friday, 23 June, 2017
Category :
Vegetarian Recipe
Course :
Starter Recipe
Cuisine :
Arab Recipe
Technique :
Assemble Recipe
Difficulty :
Servings :
Rated 4 based on 100 votes


  • 500 gms. vine leaves
  • 12 oz. round Rice
  • 1 glass of Olive oil
  • 8 Onions (medium size), chopped very fine
  • 1 tbsp. pinenuts, chopped
  • 2 tbsp. black Currants
  • 2 tbsp. of chopped dill
  • 2 tbsp. of chopped Parsley
  • 1 tsp. dried Mint (rubbed into powder)
  • 1 tsp. salt
  • 1 tsp. Cinnamon
  • 1 tsp. pepper
  • 1 tsp. Sugar
  • Juice of 1 Lemon
  • How to Make Stuffed vine leaves:

    1. Blanch fresh vine leaves in boiling water (a few at time) and leave them in for 3 mins. After the blanching, remove them to a bowl of cold water. Next, place them on a cloth to dry.
    2. Fry the finely cut onions in oil, together with the pinenuts, until they get a slightly golden colour. Add rice and continue frying for 1 minute, then add 2 glasses of water and cook until the water has evaporated. Remove from heat. Cover and leave to rest for 15 mins.
    3. Mix the rest of the ingredients together i.e. parsley, dill, cinnamon, pepper, salt, sugar, black currants, olive oil and dried mint.
    4. Stuff and roll the leaves (shiny side down) and arrange in rows very close to each other.
    5. Top with 2 glasses of water and one tbsp. olive oil and cook until water dries.
    6. Arrange on a dish with sliced lemon.


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