Yaprak Dolması (Vegan Stuffed Grape Leaves) with Lemon and Dill

A delicious and healthy vegan appetizer or side dish featuring tender grape leaves stuffed with a flavorful mixture of rice, lentils, herbs, and spices. Inspired by Turkish cuisine.

Prep Time

45 minutes

Total Time

1 hour 45 minutes

Calories

350 kcal

Difficulty

Medium

Equipment

2 items

Cost

£1.41/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Dietary:

Mood:

Ingredients

Servings

50leavesGrape Leaves(Fresh or jarred (brined). If using jarred, rinse thoroughly.)

£4.00

1cupShort-grain Rice(Such as Arborio or Calrose, rinsed well)

£0.40

0.5cupGreen Lentils(Rinsed well)

£0.25

1mediumOnion(Finely chopped)

£0.40

0.5cupFresh Parsley(Finely chopped)

£0.60

0.3cupFresh Dill(Finely chopped)

£0.75

2tablespoonsFresh Mint(Finely chopped)

£0.50

0.3cupOlive Oil(Extra virgin olive oil)

£0.60

0.3cupLemon Juice(Freshly squeezed)

£0.20

2cupsWater

1cubeVegetable Bouillon Cube(Check ingredients to ensure vegan)

£0.10

1teaspoonDried Mint

£0.10

1teaspoonDried Oregano

£0.10

0.5teaspoonGround Cumin

£0.10

1teaspoonSalt(Or to taste)

£0.05

0.5teaspoonBlack Pepper(Or to taste)

£0.10

4slicesLemon Slices(For layering in the pot)

£0.20

Total Cost

£8.45

£1.41 per serving

Instructions

1.
Prepare the grape leaves: If using jarred grape leaves, rinse them thoroughly under cold water to remove excess salt. If using fresh grape leaves, blanch them in boiling water for 2-3 minutes until they become pliable. Drain and set aside.
2.
Prepare the filling: In a large bowl, combine the rinsed rice, lentils, chopped onion, parsley, dill, mint, olive oil, lemon juice, dried mint, dried oregano, cumin, salt, and pepper. Mix well.
3.
Stuff the grape leaves: Lay a grape leaf flat, vein-side up, on a clean surface. Place about 1-2 teaspoons of the rice mixture in the center of the leaf, near the stem end. Fold the sides of the leaf over the filling, then roll it up tightly from the stem end to the tip. Repeat with the remaining grape leaves and filling.
4.
Arrange the stuffed grape leaves: Line the bottom of a large pot with a few lemon slices to prevent sticking and add flavor. Arrange the stuffed grape leaves tightly in the pot in layers, seam-side down. Pack them closely together to prevent them from unraveling during cooking.
5.
Cook the grape leaves: Dissolve the vegetable bouillon cube in the water and pour it over the stuffed grape leaves. The liquid should almost cover the top layer of grape leaves. If necessary, add more water.
6.
Place a heatproof plate upside down on top of the stuffed grape leaves to weigh them down and prevent them from floating. This helps them cook evenly.
7.
Bring the liquid to a boil over medium-high heat, then reduce the heat to low, cover the pot, and simmer for about 60 minutes, or until the rice and lentils are cooked through and the grape leaves are tender. Check occasionally to ensure there is enough liquid, adding more if needed.
8.
Remove the pot from the heat and let the stuffed grape leaves cool in the pot for at least 30 minutes before serving. This allows the flavors to meld together and the grape leaves to firm up.
9.
Serve: Carefully transfer the stuffed grape leaves to a serving platter. Serve cold or at room temperature with extra lemon wedges and a drizzle of olive oil if desired.

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My Notes

Nutrition Information

Nutrition per serving (200g)

350 kcal / 1464 kJ

Carbs

45g

17% of RDA

Fat

15g

21% of RDA

Protein

18% of RDA

Detailed Breakdown

Fibre

8 g

27% of RDA

Sugar

3 g

3% of RDA

Sodium

650 mg

28% of RDA

Saturated Fat

2 g

10% of RDA

Chef's Tips

Use a small spoon or your fingers to avoid overfilling the grape leaves, as the rice will expand during cooking.

Pack the stuffed grape leaves tightly in the pot to prevent them from unraveling.

The cooking time may vary depending on the type of rice and lentils used. Check for doneness after 50 minutes and adjust accordingly.

For a richer flavor, add a pinch of cinnamon or allspice to the filling.

Leftover stuffed grape leaves can be stored in an airtight container in the refrigerator for up to 3 days. They taste even better the next day!

Cooking Equipment

Large pot with a lid

Colander

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

Use a small spoon or your fingers to avoid overfilling the grape leaves, as the rice will expand during cooking.

Pack the stuffed grape leaves tightly in the pot to prevent them from unraveling.

The cooking time may vary depending on the type of rice and lentils used. Check for doneness after 50 minutes and adjust accordingly.

For a richer flavor, add a pinch of cinnamon or allspice to the filling.

Leftover stuffed grape leaves can be stored in an airtight container in the refrigerator for up to 3 days. They taste even better the next day!

Yaprak Dolması (Vegan Stuffed Grape Leaves) with Lemon and Dill

Ingredients

Instructions