Vegetarian Stuffed Grape Leaves
I’m always amazed at how much wine Italy produces, yet there is no traditional dish with grape leaves in sight! When I do the yearly grape harvest, I always ask the farmer if I can also harvest the leaves. He let me fill backpacks full of them to clean and store in my freezer, confused as to why I wanted them so badly until I made them for him to try.
Grape leaves are one of the most satisfying foods, and a true art form, found in many different Mediterranean and middle eastern cultures. Whenever I make them I feel just a little bit more complete. The recipe below is my interpretation of a traditional Lebanese recipe that I adapted to be even more anti-inflammatory and gut-friendly.
Where can I find the leaves?
Grape leaves can be found packaged in most middle eastern or eastern European grocery stores.
If you have access to fresh grape leaves, always harvest grape leaves from a vine you know. Harvesting wild grape leaves can be dangerous because of unknown parasites.
Which should I pick?
Leaves that are too mature can have a really tough stem, making them unpleasant to eat. Leaves that are too young can be really bitter, like any unripe fruit or vegetable. I’ve found that the leaves are most tender in the same period the grapes are harvested. This way the grapes stay protected while growing, too! Look for leaves about the size of your hand that are rounder in shape. When there is more space between each leaf spike, it makes it more difficult to roll so the rounder, the better! Always cut from where the stem of the leaf meets the vine.
How should I store them?
Soak the leaves for 4-5 hours or overnight in room temperature water with one teaspoon of baking soda dissolved in the water. Drain the water and lay the leaves to dry on a tea towel. Stack the leaves in groups of ten, and transfer them to a freezer-safe storage container, separating each group of ten with parchment or wax paper. Store in the freezer until next season or make them fresh:
Filling:
(Makes 40 leaves)
1.5 cups of dry medium grain brown rice
2 shallots, diced
1 cup minced parsley (packed)
1/4 cup minced sill (packed)
1/2 dry white wine
1/2 cup finely chopped walnuts or hazelnuts
zest of one small lemon
2 tsp fine salt
2 tsp sumac
1 tbsp za’atar
2 tbsp olive oil
For the leaves:
40 grape leaves
2 tbsp coarse sea salt
4 cups water + 2 cups water
2-3 cardamom pods
Preparation:
Bring the 4 cups of water to boil in a medium-large pot. Remove the stems by trimming the base of the leaf with a sharp knife or scissors. Salt the water with the coarse sea salt and add the leaves. Reduce the flame to med-low, and let boil for 20 minutes. In the meantime, prepare the rice.
In a medium pot, heat 2 tbsp of olive oil on med-high heat. Add the diced shallots, parsley, dill, sumac, and za’atar. Move around in the pot together until the onions start to become slightly translucent. Add the rice and move around constantly in the pot using a wooden spoon until the rice is coated in the oil and spices. Toasting the rice will bring out the beautiful, earthy, and nutty flavors that we love! Add the 1/4 cup of white wine and let simmer for about 3 minutes. Lower the flame to low heat and add the salt. Move the rice around with the wooden spoon for about one minute. Add 1 cup of water, and raise the flame to med-high. Let boil for 10 minutes, or until the water is almost completely evaporated. Turn off the flame, and mix in the add the lemon zest and chopped walnuts. Move around in the pot until evenly distributed, then transfer the rice to a bowl to let cool for 15 minutes covered. Drain the grape leaves, and line them on a tea towel to damp them (they don’t need to be completely dry). Place a leaf on a cutting board with the top of the leaf facing up, and with where the stem used to be facing you, and spoon 1 lightly filled tablespoon of rice into the center of the leaf. Fold the sides of the leaf into the center over the rice, but not so far that the two sides meet in the center. Next, fold the bottom of the leaf over the rice, using your fingers to gently tuck the bottom of the leaf towards the rice as you roll towards the top of the leaf (see video below for help). Repeat until you finish the rice.
Slice the lemon you used for the zest into 1/4 inch slices and line them along the bottom of the same pot you used to cook the rice. Arrange the rolled grape leaves in the pot so that the rolls are packed tightly. This way they will not open during cooking. Add 2 cups of water, any lemon rinds leftover, and the cardamom pods. Cover and let simmer on low heat for 25 minutes, or until the water completely evaporates. Turn off the flame, and place a plate face down over the leaves in the pot. In one fluid motion, flip the pot upside down while holding the plate tightly to the leaves inside the pot. Gently raise the pot off the plate to release the leaves to the plate.
Serve with olive oil-whipped yogurt, or on their own, and enjoy!