Stuffed Grape Leaves
If you've got rice, tomato sauce and ground allspice, you're most of the way to this side: about 55 minutes of cooking across 6 steps. Below: the ingredients split into pantry staples and a quick shopping list, a built-in serving scaler, and the method in 6 steps.
You'll mainly reach for saucepan. At medium difficulty across 6 steps, it's manageable with a little attention.
What you'll need
Shopping list (6)
Pantry staples (you likely have these)
π Unit converter
How to make it
- Wash rice in cold water until water runs clear.
- SautΓ© onions in olive oil until tender.
- Add spices and stir until fragrant.
- Add remaining ingredients.
- Bring to a gentle boil, then simmer for 30 minutes until all stock is absorbed and rice is tender.
- Serve as a side dish or filling for dolmas.
You'll use: Saucepan
Ingredient substitutions
- Lemon
- lime Β· 1 tbsp white wine vinegar per lemon
Tips & common questions
How long does Stuffed Grape Leaves take to make?
About 55 minutes from start to finish β an estimate based on the 6 steps and 13 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of lemon?
Try lime. See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes β use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Recipe data for Stuffed Grape Leaves via TheMealDB (open database). Original source. Consomee adds the scaler, ingredient tools, timing and structure β how we source recipes.