Herb-Filled Grape Leaves with Lemon-Dill Sauce

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Stuffed grape leaves with mint, dill, and rice, served with a bright lemon-dill yogurt sauce. This Greek recipe, ready in about 65 minutes, pairs grape leaves, long grain rice, fresh mint for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, 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.

Prep: 40 min Cook: 25 min Serves 4 Mediterranean cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse 18 grape leaves under cold water. Cook 1/4 cup long grain rice in 1/2 cup water until tender, then cool. Finely chop 1/4 cup red onion, 2 tbsp fresh mint, and 2 tbsp fresh dill. Combine rice, red onion, mint, dill, 1/4 tsp salt, and 1 tbsp olive oil in a bowl.
  2. Step 2: Place 1 grape leaf shiny side down on a cutting board. Spoon 1 teaspoon rice mixture into the center, fold sides inward, then roll tightly into a cylinder. Repeat for remaining leaves.
  3. Step 3: Arrange stuffed grape leaves seam-side down in a single layer in a pot. Squeeze juice from 1 lemon over the top, then pour 1/2 cup water into the pot. Cover and simmer over low heat for 25 minutes until rice is fully cooked.
  4. Step 4: While leaves cook, whisk 1/2 cup plain yogurt, 1 tbsp fresh dill, and the juice from 1/2 lemon. Season with a pinch of salt.
  5. Step 5: Serve stuffed grape leaves with lemon-dill sauce drizzled on top.

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