Stuffed Grape Leaves

Stuffed Grape Leaves

Here is an incredibly healthy meal that is filled with lots of body and lots of flavor. This really is a vegetarian main course for lunch or dinner.

Stuffed Grape Leaves


1 tbs. Extra Virgin Olive Oil
2 Onions, minced
1½ cups uncooked Whole Grain Rice
2 tbs. Tomato Paste
2 tbs. dried Currants
2 tbs. Pine Nuts
1 tbs. ground Cinnamon
3 tbs. fresh Mint, minced
2 tbs. fresh Dill, minced
1 tsp. ground Allspice
1 tsp. ground Cumin
1 (8 ounce) Jar Grape Leaves, drained and rinsed
2 Lemons cut into wedges for a garnish
½ cup Olives, Black and Green for a garnish


Heat oil in a medium saucepan over medium heat. Sauté onions until tender. Stir in rice and hot water to cover. Cover and simmer until rice is half cooked, about 10 minutes.

Remove from heat and stir in tomato paste, currants, pine nuts, cinnamon, mint leaves, dill, allspice and cumin. Let mixture cool.

Prepare a large pot by placing an inverted plate on the bottom; this protects the grape leaves from direct heat when steaming.

Rinse grape leaves in warm water; drain and cut off any stems. Place about 1 teaspoon of the cooled rice mixture in the center of a leaf. Fold in the sides and then roll into a cigar shape. Place in prepared pot. Repeat with remaining ingredients.

Pour in just enough warm water to reach the bottom of the first layer of stuff leaves. Cover and simmer over low heat for 30 to 45 minutes, or until rice is totally cooked. Check the water level often and add more as necessary. Garnish with lemon wedges and some olives. Serve with a fresh salad and some fresh bread for a complete meal.

A special note. Whenever possible please purchase Kosher items that come from Israel especially those products that originate in Judea and the Shomron.

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About the Author
Chef Ceaser has been a kosher chef for 37 years.