Herbed Sukkah-Inspired Stuffed Grape Leaves with Lemon and Pine Nuts

By AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

Tender grape leaves stuffed with a fragrant mixture of rice, herbs, and toasted pine nuts, inspired by the Feast of Tabernacles’ temporary dwellings. This Mediterranean-inspired Hanukkah recipe (vegetarian), ready in about 80 minutes, pairs fresh grape leaves, 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

• 30 leaves, rinsed and stems trimmed fresh grape leaves
• 1 cup, rinsed and drained long-grain rice
• 3 tbsp, plus extra for drizzling olive oil
• 1 small (about 4 oz), finely diced yellow onion
• 1/2 cup, finely chopped fresh parsley
• 1/4 cup, finely chopped fresh mint
• 1/4 cup, toasted pine nuts
• 1/4 cup, freshly squeezed lemon juice
• 1 1/2 cups water
• 1 tsp kosher salt
• 1/2 tsp black pepper

Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 3 tbsp olive oil in a medium skillet over medium heat. Add 1 small finely diced yellow onion and sauté for 5 minutes until translucent and fragrant.
2. Step 2: Stir in 1 cup rinsed long-grain rice, coating the grains in oil, and cook for 2 minutes until slightly toasted.
3. Step 3: Add 1 1/2 cups water, 1 tsp kosher salt, and 1/2 tsp black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 12 minutes until water is absorbed and rice is tender; remove from heat and let cool slightly.
4. Step 4: Stir in 1/2 cup chopped fresh parsley, 1/4 cup chopped fresh mint, 1/4 cup toasted pine nuts, and 1/4 cup freshly squeezed lemon juice into the rice mixture.
5. Step 5: Lay out 30 rinsed and stemmed grape leaves smooth side down. Place about 2 tbsp of filling near the stem end of each leaf, fold in sides, and roll tightly into a cylinder.
6. Step 6: Arrange stuffed grape leaves seam side down in a large pot snugly. Drizzle with a little olive oil and place a heatproof plate on top to keep them from unraveling.
7. Step 7: Add water to cover halfway up the leaves, cover pot tightly, and simmer over low heat for 40 minutes until leaves are tender and filling is heated through.
8. Step 8: Let cool slightly before serving, garnished with extra lemon wedges if desired.