Baked Stuffed Grape Leaves with Lemon and Herbs

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-05 · Updated 2026-05-05

Tender grape leaves stuffed with a fragrant mixture of rice, fresh herbs, and lemon, baked gently until flavors meld perfectly. This mediterranean-inspired vegetarian ready in about 70 minutes pairs grape leaves, jarred or fresh, long grain rice, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 20 leaves grape leaves, jarred or fresh
• 1 cup long grain rice
• 1/4 cup olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic cloves, minced
• 2 tbsp fresh dill, chopped
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh mint, chopped
• 1/4 cup fresh lemon juice
• 1 cup water
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Rinse 20 grape leaves thoroughly and blanch in boiling water for 2 minutes to soften, then drain and set aside.
2. Step 2: Heat 2 tbsp olive oil in a skillet over medium heat. Add 1 medium finely chopped onion and 2 minced garlic cloves, sautéing for 5 minutes until translucent and fragrant.
3. Step 3: Add 1 cup long grain rice to the skillet and stir for 2 minutes to toast lightly.
4. Step 4: Mix in 2 tbsp chopped fresh dill, 2 tbsp chopped fresh parsley, 1 tbsp chopped fresh mint, 1 tsp salt, and 1/2 tsp black pepper. Pour in 1 cup water and 2 tbsp fresh lemon juice, bring to a simmer, cover, and cook for 10 minutes until rice is partially cooked but still slightly firm.
5. Step 5: Remove from heat and let cool slightly.
6. Step 6: Lay one grape leaf flat, vein side up, place about 1 tbsp of the rice mixture near the stem end, fold sides over, and roll tightly into a small cylinder. Repeat with remaining leaves and filling.
7. Step 7: Arrange stuffed grape leaves seam side down in a baking dish snugly. Drizzle remaining 2 tbsp olive oil and 1/4 cup fresh lemon juice over the top.
8. Step 8: Cover with foil and bake at 350°F for 40 minutes until rice is fully cooked and flavors meld.
9. Step 9: Serve warm or at room temperature as a flavorful appetizer or side dish.