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Vegetarian Stuffed Grape leaves is a popular Middle Eastern recipe that’s made with short grain rice and vegetables rolled in brined grape leaves. There is a second version made stuffed with ground beef and rice. Both recipes are truly a labor of love, but the end product is a tantalizing treat for your taste buds!
Essentially the Vegetarian Stuffed Grape Leaves is a mixture of short-grain rice, tomatoes, parsley, green onions, green peppers, garlic and crushed red pepper, with lots of lemon juice and lots of olive oil. There are many variations of the recipe from different countries. This version is a typical Lebanese recipe that I learned from my parents.
RECIPE VIDEO TUTORIAL
How to make vegetarian stuffed grap leaves
This seems like a hard recipe, but really it’s just a tedious recipe. Don’t be intimidated. Follow my easy steps below and you’ll learn how to make stuffed grape leaves. You’ll be rolling in no time! Be sure to check out my helpful tips below.
Step 1: Prepare the ingredients
To get started, you’ll need to measure out 2 cups of rice, and get chopping. Finely chop the parsley, tomatoes, green onions and green peppers. You can use a food processor here to make it easier, but it’s important to chop them finely since the stuffed grape leaves are about the size of a finger. Hence we want to make sure all the flavors are well incorporated into each bite.
The next ingredient to prepare is the grape leaves. They usually come in a large jar with brine. So, you’ll want to soak the leaves in boiling water. Then, drain out the water and stack them on a plate.
Step 2: Mix the stuffing
You did the hard part in step one. Now just put all the ingredients in a bowl, add salt and pepper to taste, and ¼ cup olive oil. Give it it a good stir and you’re ready to roll. There’s no need to cook the rice in advance.
Step 3: Stuff and roll the grape leaves
Here comes the tedious part. And that’s why this is not a recipe that most people make regularly. It’s a special treat, perfect for holidays and dinner parties. When I make it, I usually leave the rolling for after the kids go to bed. It’s kinda therapeutic and takes about an hour to roll 60 of them. I like to place the mixture in the middle of the leaf, and carefully fold in the sides and roll it like you would when making a wrap.
Before you know it, you’ll have a whole plate of stuffed grape leaves.
Step 4: Cook the stuffed grape leaves
After rolling the grape leaves, I add large slices of tomatoes to the bottom of a large heavy pot. You can also use potatoes or any torn up grape leaves you find. Then add the stuffed grape leaves over them. I like to add salt and pepper on top of each layer, drizzle some olive oil, and repeat the layers.
For 2 cups of short grain rice, I will then add 5 cups of boiling water to the pot, cover it with a small plate to keep the leaves steady. Then, I cook until it’s tender, juicy and utterly tantalizing! Trust me, you will be eating them straight from the pot while they’re still piping hot!
And the result is small bundles of perfectly cooked and seasoned rice wrapped in warm and lemony grape leaves. This is where the fruits of your hard labor will pay off. And you’ll easily find yourself making these again next time you have a special occasion.
Tips for making stuffed grape leaves
- Remove the thick middle stem from the grape eaves. If it’s a large leaf, you can cut it half and remove the stem, or you can simply trim the top of the stem.
- Cover the with a damp paper towel which preparing the mixture. This helps to ensure that the grape leaves don’t dry out before you start rolling them.
- Don’t over stuff the leaves. Since the stuffing contains uncooked rice, it will expand once cooked. I recommend using a heaping teaspoon per leaf and spread it out into a thin line over the middle of the leaf.
- Fold lightly to allow for expansion. Roll it tightly enough so that it doesn’t unravel while cooking, but not too tightly since the rice needs room to expand as it cooks.
- Make sure to line the bottom of the pot with vegetables before adding the grape leaves. Vegetables like tomatoes or potatoes are used to buffer the grape leaves from burning at the bottom while the stuffing/filling cooks.
- Allow time to rest before serving. This resting time allows the grape leaves to settle in so they don’t unravel quickly, but is also allows them to absorb the remaining liquid in the pot for added flavor.
- Use a pressure cooker instead. In that case, no plate is needed to hold down the grape leaves. Just pack the stuffed grape leaves in the pressure cooker, add the water, close and cook for 15 to 20 minutes at the first pressure mark.
Frequently asked questions
Absolutely! There are many variations of this recipe, most of which use rice with other ingredients. The more common version of this recipe is the ground beef and rice stuffed grape leaves.
I have not tried it myself because I’ve heard of poor results. Brown rice needs extra cooking time as compared to white rice. That extra cooking time can result in overcooking the grape leaves.
More Lebanese Recipes
If you make this healthy-ish feelgood Vegetarian Stuffed Grape Leaves recipe, please be sure to leave a comment and/or give this recipe a rating! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!
Vegetarian Stuffed Grape Leaves
Video
Ingredients
- 1 jar grape leaves about 60-70 in brine
- 2 cups short grain rice
- 1 large tomato finely chopped (about ¾ cup)
- 1 bunch parsley finely chopped (about ½ cup)
- 1 bunch green onions finely chopped (about ½ cup)
- ¼ green pepper finely chopped (about ¼ cup)
- 1 tablespoon garlic minced
- 2 teaspoons crushed red pepper or to taste
- Salt and pepper to taste
- ¾ cup olive oil divided
- 1 large tomato sliced
- ¾ cup lemon juice
Instructions
Prep Grape Leaves & Stuffing
- Remove the grape leaves from the jar, and soak them in a large bowl of boiling hot water for a few minutes. Drain the grape leaves in a colander and stack them on a plate.
- Combine the rice, tomatoes, parsley, green onions, green peppers, garlic and crushed red pepper. Season with salt and pepper and drizzle ¼ cup of the olive oil over the mixture. Toss well to combine.
Stuff & Wrap Grape Leaves
- To stuff and roll the grape leaves, lay a grape leaf flat on a cutting board, scoop out a heaping teaspoon of the rice mixture into the center of the grape leaf.
- Carefully fold in the sides and roll it like you would when making a wrap. Repeat until all the stuffing has been used and place the wrapped grape leaves on a tray while wrapping. It will make about 60 rolls.
Cook the Stuffed Grape Leaves.
- Line the bottom of a large pot with tomatoes and season with salt/pepper.
- Neatly arrange the stuffed and rolled grape leaves in rows, alternating directions, to completely cover the circumference of the pot. Make sure to tightly pack them in the pot to prevent them from floating up and unwrapping during cooking.
- Drizzle each layer with some of the remaining ½ cup of olive oil and season with salt and pepper to taste.
- Place a plate upside down on top of the grape leaves in the pot. Next use something to weigh it down (a second plate works well or a bowl full of water). This will hold down the grape leaves in place, and prevent floating while they are cooking.
- Add enough water (about 5-6 cups) to completely cover the grape leaves and the plate. Then cover the pot and cook on medium heat for 30 minutes, until most of the water is absorbed and the rice is cooked.
- Add the lemon juice on top of the grape leaves, then cook on low heat for an additional 45 minutes.
- Remove from heat and let rest for 30 minutes. Transfer to a dish and enjoy warm or at room temperature.
Notes
- You can use ground lamb instead of ground beef or a mixture of both.
- Avoid using brown rice. If you use brown rice, you have to increase the cooking time by 30 minutes, which may result is overcooking the grape leaves. I have not tried it but heard of poor outcomes.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Step-by-step instructions were very helpful and completely on point! Absolutely delicious recipe and makes the whole process simple.
Thank you, Nay!! I’m so happy you found them helpful!
Hi, I’m looking forward to making these, as I’ve made some of your other recipes & they all turned out great! I’m confused on one part though, in your tutorial you merely rinse the grape leaves, but in your recipe you suggest boiling them, then rinsing. Please advise which is better. Also, how long are you supposed to boil them? Thank you, love your recipes!
Patricia
Hi there, so you sort of do both. You soak the leaves in boiling water, then drain them. Hope that clears things up!
Yes it does…partially. How long do you “soak” the leaves in boiling water? I’m assuming this is a rolling boil? Specificity is appreciated, as this will be my first attempt at making them.
Thank you Yumna! 🙂
Could you please let me know how much salt you would recommend? I know it says to taste in the recipe, but I’ll be fasting and don’t want to under/over salt it. Thanks in advance!
Question, do I put the lid back on after the lemon juice is added or cook it with the lid off?
I recommend putting the lid back on!
Hi, nice recipe page, I have used brown rice, many times and I just cook it for half the amount of time before hand. So I am par cooking it.
Also, it’s great in the instant pot
Hello
Thank you for the recipe it sounds delicious but I have a question can it be frozen before cooking . I’ve made the meat version and have frozen them with good results but because of all the vegetable I’m concerned about them becoming mushy. And can I use can chick peas? My grand some loved the meat version but has now become a vegetarian.
By the way my great grandparents came
From Lebanon maybe we’re cousins 😉
I’ve actually never frozen them before, but if you’ve had luck freezing the meat version, I think this one will work, too, because the vegetables inside the stuffing are really minimal. I’ve also never made it with chickpeas, but I think it would work well. I would recommend processing them in a food processor, though so they are minced and easier to roll. Hope that helps!
I make mine with TVP instead of meat same texture and flavor. I don’t think chicken peas would work but maybe lentils.
Hi there! I’m about to try your vegetarian grape leaves. I was wondering whether I could add the 7 spice to the ingredients or would it ruin the taste? Thank you! 🙂
Oh yes, you can definitely add 7 spice in there! It would taste great!
Hi there your food illustrations are beautiful I’m Lebanese too,I love our food so healthy n tasty.
Hi there, so glad you enjoy the recipes!
Flavor is almost there but the amount of rice is too much. Cut the rice in half and add a bit more of all the veggies and a small amount of dill and mint. Thanks for the recipe though 😊
Thank you for your feedback! You can always continue to tweak it to your liking, as there are so many ways to make this. Thank you!!
I was disappointed in the blandness of this recipe. It calls for way too much rice and the seasoning hardly impacts the taste of the dish. Every bite was overwhelmed with rice. Thank you for the instructions in helping me make my first stuffed grape leaves but I will be looking at a different recipe next time.
Thank you for your feedback! I am sorry to hear that. I recommend you try my Lebanese Stuffed Grape Leaves recipe, as there is beef in that, which will impact how much rice there is in each bite.
I was super excited to make these for thanksgiving. however, my wrapping technique needs some serious help! Out of the entire batch, I was able to save a dozen. They smell delicious and I can’t wait to try! I am not sure if I spooned too much hashweh into the leaves or maybe they didn’t boil long enough before filling. Maybe I didn’t wrap them tight enough. Please let me know if you have suggestions! I read the post end to end, multiple times.
I’m so excited for you to try them! That might be the case – I would use less stuffing next time. Let me know how it goes!
It’s my favorite, but i add the (soaked and halfed) chick peas to it. That’s how my grandmother do it, so yummy and adds up protein to it so it fill you up!
That sounds amazing! I need to try that next time!
Does anyone have a cook time in an instant pot? And quick release?
I’m so glad I found your site! My husband is half Lebanese and I want to prepare more dishes for him. Your recipe is very similar to my mother inlaw’s. Do you use flat leaf or curly parsley? Thank you! I’m going to make these this week!
So excited for you to make the recipe! I used curly parsley, but flat leaf is fine too.
Has anyone tried using riced cauliflower instead of white rice? Did it turn to mush is what I’m wondering here.
I think it could work! You might have to adjust the cooking time though.
Ilove the recipe but am allergic to lemon…what is an alternative … I usually substitute white balsamic vinegar…suggestions please
Thank you! I have yet to try a lemon substitute, but I think that could work!
Try pomegranate molasses which can add sourness.
We made veggie grape leaves using brown rice and they were very good. And also used veggie broth for the cooking liquid.
That makes me so happy to hear! Yay!
I’m so happy I found your site! I recently moved from Seattle to a small town in the midwest. I was so spoiled in Seattle with the variety of food and ingredients available. I’ve tried to make my own but the results weren’t so good. Your videos give me confidence that the recipe will work and I can tell just from seeing the photos and video on your site that your Middle Eastern dishes are exactly what I am used to getting in the restaurants in Seattle. I can’t wait to get started!!
I can’t wait for you to get started either! Hope you enjoy the recipes!
These did not work out in instant pot At All. Not sure what went wrong…everything just fell apart.
Did it fall apart when you removed it from the Instant Pot?
Salaam! I wanted to make these tonight and was wondering if I make them with lamb at the bottom, can I add the 7 spice on top of the lamb? I don’t want to do meat dolma’s with meat at the bottom. I want to balance it out. Do you think the 7 spice will alter the vegetarian dolma taste? Thank you!
You could definitely give that a try! Let me know if you do.
Yes! I did it last night and I cooked it for 5 hours. With the seven spice dry rub and some salt. I put the dolmas on top of the bones and it was heavenly. Fell off the bone and seasoned the dolmas so perfectly. I also did potatoes with it. Highly recommend!
How much water would I need to add if using medium grain rice?
I would use roughly the same amount of water (enough water (about 5-6 cups) to completely cover the grape leaves and the plate). The cooking time may change, so you will know it’s done when most of the water is absorbed and the rice is cooked.
Omg! I as well learned to roll and stuff various veggies at about 12 yrs old too. I came here because my brain is really not working with me these days (living during the pandemic) and I wanted to make sure I had cook time on point. This is an amazingggg recipe!! Everyone reading don’t look elsewhere this is the one to try, follow the recipe it is fool proof. Thank you for your hard work!!
Such a special memory! Thank you so much!! That means a lot to me!
Can’t wait to try this! Is a tempered glass bowl safe to use for weighting down the stuffed leaves in the pot? Or would you recommend a specific type of plate that would hold up? Thanks!
Yes, a glass bowl will work well. As long as it fits into the pot and holds down the grape leaves. I found a round salad plate works the best.
I picked & blanched the leaves the other day, should’ve done that a month ago so I trimmed out the tough center vein and I made these today. It was a long time standing & rolling in the hot afternoon, and a relief to sit when I was done. They are so delicious, infused me with happiness and spicily restored me. Thank you for this recipe.
Aww it truly is a labor of love but it’s so satisfying enjoying them afterwards! So glad you liked the recipe 🙂
I tried this recipe using Turnip greens and it turned out amazing! So zesty and delicious, it definitely was a hit! Love all your recipes ❤️
I love that idea of using turnip greens for this!! Thanks so much for sharing!
I am attempting this recipee the second time, one year after the first great success! I am using fresh grape leaves, and last year I learned to choose only the freshest ones, not too small to not make the work even more tedious, but it is an important advice for when the grape leaves are big and very green, they stay too hard to eat in the end! I truly love the taste and luxiouriosity of this dish, soo full of tastes and oil! I hope this time it will be as good as last time ☺️ shukran!
I hope so too! Let me know how it goes!
Thank you for posting such an easy recipe to follow. It’s a fool proof recipe for vegetarian grape leaves. They turned out great!
Yay, so glad to hear it!!
If the rice is already cooked do I still need to boil in the pot or can I just marinate the rice, roll, and serve?
It’s best to still cook it even for half the time to really blend the flavors well and soften the leaves.
I realized I needed to cook them after fully reading your post and they turned out delicious. Thank you!
I am excited to try ALL of your recipes after the fattoush salad—Delicious! Would you kindly recommend a brand of grape leaves to purchase? I think I will have to order on Amazon, as I haven’t found them locally.
Hi Lori – You can look for Orlando, Ziyad or Yergat!
Delicious!! They are still cooking with the lemon now but I tried one ?yummy.
I made exactly the recipe but instead of red pepper mix I used seven spices mix and used red onion instead of green onion. I loooooove vine leaves! Thank you!! ?
Yay! I’m so glad that you made the recipe and enjoyed it so much!!
Wow! I just made these and they are fabulous! Due to the pandemic we are limiting how often we shop for groceries. So I had to tweak the recipe a bit. I had no parsley so used dried carrot tops and dried spearmint from last year’s garden. Also, I used grape leaves from last year’s garden that I had frozen. I added some mashed cooked chickpeas (as someone suggested above). I will be making these again and again! And when all this social distancing ends I will be serving them to family and friends. Thank you so much for sharing your recipe!
Aww thank you so much for sharing! I love the substitutions you made and so glad to hear that you loved the recipe. Thank you!!!
The first time I made this they were amazing ?
So glad to hear it!
I made these for tonight’s dinner and they were a hit! Filled with so much flavor and over all delicious! I’m already thinking about tomorrow’s left overs, ha. I will definitely be making more ?
Thank you so much Zena! I’m so happy your enjoyed them and your wrapping looked beautiful when you shared it with me on Instagram!!
We have a grape vine in our yard. Now that spring is rolling around I would like to try this with fresh leaves off of the vine. Any experience with this –would I precook them or just use them straight off of the vine? Thank you.
Oh perfect! I would just blanch them – quickly add to boiling water then submerge with an ice bath. It will make it easier to roll them.
Thank you Yumna.
Grape Vines are plentiful here. They grow wild. I see Iraqis, Persians, Afghanis and Syrians picking them all the time. I love dolmatas, but the standard ones with just rice, olive oil and sea salt are a little too bland for my family. I saw this and thought perfect. I’ll try making it with brown rice, red carriage rice and glutinous rice to appease the Chinese in my family.
You’re so welcome! Can’t wait to hear what you think once you’ve given it a try!
I followed recipe to the T , and it came out so delicious! Thank you for sharing.
I’m so happy to hear that!! Thank you for sharing!
I just read about these little morsels in our local paper, the Calgary Sun, by a food critic. His comment, “These were quite delicately flavourful with a softness of texture and tartness that really won me over”. So, I googled it and found your recipe. I have had a jar of grape leaves in my pantry for, well, let’s just say “some time”. I’ll be giving them a try – they sound so good, and, since I can freeze them, I can make 10 at a time for my husband and me.
Oh I’m so happy you read about this recipe and that you’re going to try them! We have never frozen them because my family goes crazy for them and there’s never any leftovers. I hope you love it!
Since lent is starting very soon, vegetarian stuffed grape leaves are one of the most made in my home used for lunch and dinners.
Sometimes I add crushed garbanzo beans drained and mashed and they give more body. My family likes them very much. I just add a little more salt.
Oh that’s wonderful! I’m so happy to hear that 🙂
These are so delicious, I’ve had them before but never made them. Wonderful explanation and how to steps. I’m vegetarian, my kids aren’t and they devoured them!
Yay! I’m so happy to hear that! This is one of my favorite recipes ever so I love when others making it with success!!
Love this so much. Thank you.
So happy to hear that! Thank you!
My wife made it.It is a Mediterranean classic that we enjoyed
Nice! So happy to hear that!!
Good step by step instructions. Easy to follow. Thanks for another great recipe .
Thank you so much!!