Dill and Mint Grape Leaves with Lemon-Tahini Sauce
Fresh grape leaves wrapped around a herbed rice filling, served with a bright lemon-tahini drizzle. This mediterranean-inspired vegetarian ready in about 65 minutes blends drained grape leaves, cooked long-grain rice, chopped fresh dill into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 280 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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
- 24, drained grape leaves
- 1/2 cup, cooked long-grain rice
- 2 tbsp, chopped fresh dill
- 3 tbsp, chopped fresh mint
- 1/4 cup, finely diced onion
- 1 tbsp lemon juice
- 3 tbsp tahini
- 1 clove, minced garlic
- 1 tsp olive oil
- 2 tbsp pomegranate seeds
Instructions
- Step 1: In a bowl, combine cooked rice, diced onion, chopped dill, chopped mint, and lemon juice. Mix until evenly distributed.
- Step 2: Place 1 grape leaf, shiny side down, on a flat surface. Place 1 tablespoon of rice mixture at the base. Fold the bottom edge over the filling, then fold the sides inward and roll tightly into a small cylinder.
- Step 3: Repeat with remaining leaves and filling. Arrange rolled leaves seam-side down in a greased baking dish.
- Step 4: Whisk tahini, minced garlic, 1 tsp olive oil, and 2 tbsp water until smooth. Stir in 1 tbsp lemon juice to make the sauce.
- Step 5: Pour sauce over rolled grape leaves. Bake at 350°F for 25 minutes until heated through. Sprinkle with pomegranate seeds before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Dill and Mint Grape Leaves with Lemon-Tahini Sauce take to make?
Total time is about 65 minutes (40 min prep + 25 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Dill and Mint Grape Leaves with Lemon-Tahini Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Dill and Mint Grape Leaves with Lemon-Tahini Sauce?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Dill and Mint Grape Leaves with Lemon-Tahini Sauce for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Dill and Mint Grape Leaves with Lemon-Tahini Sauce?
Mediterranean vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★☆
Very good for a 25-minute recipe. Would bump up the spice level though.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
- ★★★☆☆
It was fine. Came out a bit bland for my taste.
