Stuffed Vine Leaves Recipe
This stuffed vine leaves recipe celebrates the goodness of onions, carrots, tomatoes and rice. Seasoned with parsley, dill, coriander and white pepper.
This recipe qualifies as a vegetarian recipe. It creates a mouth watering dish, especially for the vegetable lover.Â In Georgia, fillings wrapped in vine leaves are very popular.
Stuffed Vine Leaves Recipe Ingredients
2 carrots, grated
5 tomatoes, peeled and diced
2 cups rice
1/2 cup parsley, finely chopped
1 tablespoon fresh dill, finely chopped
1 tablespoon fresh coriander, finely chopped
Salt and freshly ground white pepper, to taste
2 tablespoons lemon juice
1/2 cup sunflower oil
1 pound vine leaves
Wash the leaves in cold water and add (individually) to a pot of salted, boiling water.
Mix the vegetables, rice and herbs. Add the lemon juice and some of the oil. With a sharp knife, remove stalks of vine leaves and reserve. Spread each vine leaf on a smooth surface, shiny side facing down. Place a pencil-thin amount of the vegetable mixture in each leaf. Fold in the right and left sides and roll up tightly.
Put the vine stalks in a pot and place the stuffed vine leaves closely packed on top. Cover with salted water and the remaining oil. Cover and simmer gently over a moderate heat for 30 minutes. Remove vine leaves from pot and place on a platter.
Yield: 24 stuffed vine leaves.
Recipe Note: If desired, you could melt a bit of parsley butter over the top. We’ll share our sister site’s recipe for homemade Parsley Butter.
Homemade Parsley Butter Recipe
1 cup unsalted butter, softened
1 cup fresh parsley, minced
Freshly grated black pepper to taste
1 tablespoon fresh lemon juice
1 or 2 cloves garlic, minced
Combine all thoroughly. Cover tightly and refrigerate up to 2 weeks.
Parsley butter is good on any meat, fish, chicken, bread or vegetable.
Parsley Butter Recipe Card
(Click image to enlarge)