Steamed Grape Leaves Stuffed with Spiced Long-Grain Rice

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

Tender grape leaves wrapped around a fragrant mixture of long-grain rice, herbs, and warm spices, steamed to perfection for a classic Middle Eastern appetizer. This Middle Eastern recipe (vegetarian), ready in about 85 minutes, pairs grape leaves, long-grain white rice, onion 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

• 40 leaves, rinsed and drained grape leaves
• 1 cup long-grain white rice
• 1 medium, finely chopped onion
• 1/2 cup, chopped fresh parsley
• 1/4 cup, chopped fresh mint leaves
• 2 tbsp, toasted pine nuts
• 4 tbsp olive oil
• 3 tbsp, freshly squeezed lemon juice
• 1 tsp ground allspice
• 1/2 tsp ground cinnamon
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cups water

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Instructions

1. Step 1: Rinse and soak 1 cup long-grain white rice in cold water for 30 minutes, then drain thoroughly.
2. Step 2: Heat 3 tbsp olive oil in a medium skillet over medium heat. Add 1 medium finely chopped onion and sauté for 5 minutes until translucent and fragrant.
3. Step 3: Stir in the drained rice, 1 tsp ground allspice, 1/2 tsp ground cinnamon, 1 tsp salt, and 1/2 tsp black pepper, cooking for 2 minutes to toast the rice lightly.
4. Step 4: Add 2 cups water and bring to a boil, then reduce heat to low and simmer uncovered for 10 minutes until the water is mostly absorbed but rice is still firm.
5. Step 5: Remove from heat and fold in 1/2 cup chopped fresh parsley, 1/4 cup chopped fresh mint, and 2 tbsp toasted pine nuts. Let the filling cool to room temperature.
6. Step 6: Lay one grape leaf flat shiny side down, place about 1 tbsp of the rice mixture near the stem end, fold in the sides, and roll tightly into a small cylinder. Repeat with remaining leaves and filling.
7. Step 7: Arrange the stuffed grape leaves seam side down in a large pot in tight layers. Drizzle 1 tbsp olive oil and 3 tbsp lemon juice evenly over the top.
8. Step 8: Place a heatproof plate on top of the stuffed leaves to keep them submerged, add enough water to cover the plate halfway, cover the pot, and simmer gently for 40 minutes until leaves are tender and rice is cooked through.