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Parve
Medium
16 Servings
Allergens 
No Allergens specified
1 Hour, 30 Minutes
Diets
Stuffed Grape Leaves – a beloved Mediterranean classic that captivates the senses with every delectable bite. This cherished recipe brings together tender vine leaves, perfectly seasoned round rice, and golden fried onions, and marinates them in lemon and olive oil, creating a symphony of Mediterranean flavors.
1 pound preserved vine leaves (sold in bulk or in jars)
2 cups round rice, rinsed well
6 medium onions, diced
oil for frying, preferably Gefen Olive Oil
salt, to taste
pepper, to taste
1 and 1/2 cups water
juice from 2 large lemons
pinch salt
1 tablespoon sugar
1/2 cup Gefen Olive Oil
water, as needed
Rinse vine leaves, then place in boiling water to scald. Strain and set aside to cool.
Fry onion in oil until golden.
Add rice to the onion and mix well.
Add water and seasoning and bring to a boil. Cover and let simmer on low flame for 10 minutes to cook partially. Carefully stir and cool.
Using the broken vine leaves, arrange them on the bottom of a large, wide saucepan to cover the surface.
Using the whole leaves, fill each leaf with some of the rice mixture, rolling it up and sealing the ends like a cigar, and place them side by side in the pan.
Combine all marinade ingredients except water and pour over the stuffed vine leaves. Then add just enough cold water to almost cover the stuffed vine leaves.
Take a heavy lid that is slightly smaller than the circumference of the pot and place on top of the stuffed vine leaves to keep their shape and so that they shouldn’t open. Cover the pot and cook over a low flame for 40 minutes, until most of the liquid is absorbed.Cool.
Serve cold.
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