Stuffed vine leaves

Recipe by
Total Time:
30 mins
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Arab Recipe
Technique: Assemble Recipe
Difficulty: Medium

Take a look at more Starter Recipes. You may also want to try Kerala Style Fried Fish, Oil Free Tandoori Chicken, Chicken Malai Kebab , Deep Fried Spring Chicken

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  • 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

  • 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.
  • 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.
  • Mix the rest of the ingredients together i.e. parsley, dill, cinnamon, pepper, salt, sugar, black currants, olive oil and dried mint.
  • Stuff and roll the leaves (shiny side down) and arrange in rows very close to each other.
  • Top with 2 glasses of water and one tbsp. olive oil and cook until water dries.
  • Arrange on a dish with sliced lemon.