Stuffed Vine Leaves with Rice, Pine Nuts, and Fresh Dill

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-14 · Updated 2026-05-14

Delicate vine leaves wrapped around a savory filling of rice, toasted pine nuts, fresh dill, and aromatic herbs, gently simmered until tender and flavorful. This greek-inspired vegetarian (mediterranean, vegetarian) ready in about 80 minutes pairs leaves vine leaves, jarred or fresh, long-grain white rice, extra virgin 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 vine leaves, jarred or fresh
• 1 cup long-grain white rice
• 3 tbsp extra virgin olive oil
• 1 medium yellow onion, finely chopped
• 1/4 cup pine nuts
• 1/3 cup fresh dill, chopped
• 1/4 cup fresh mint, chopped
• 1/3 cup fresh lemon juice
• 1 1/2 cups water or vegetable broth
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: If using jarred vine leaves, rinse 30 leaves under cold water and set aside to drain. If fresh, blanch leaves in boiling water for 2 minutes and drain.
2. Step 2: Heat 3 tbsp extra virgin olive oil in a skillet over medium heat. Add 1 finely chopped medium yellow onion and sauté for 5 minutes until translucent and soft.
3. Step 3: Add 1/4 cup pine nuts to the skillet and toast for 2 minutes until fragrant and golden. Stir in 1 cup long-grain white rice and cook for 2 minutes to lightly toast the rice.
4. Step 4: Pour in 1 1/2 cups water or vegetable broth, add 1 tsp salt, 1/2 tsp black pepper, 1/3 cup chopped fresh dill, and 1/4 cup chopped fresh mint. Bring to a simmer, cover, and cook for 10 minutes until the liquid is absorbed but rice is still slightly firm.
5. Step 5: Remove the skillet from heat and stir in 1/3 cup fresh lemon juice. Let the filling cool slightly.
6. Step 6: Place a vine leaf shiny side down on a clean surface. Spoon about 1 tablespoon of the rice mixture near the stem end of the leaf. Fold the sides over the filling and roll tightly from the stem end to form a small cylinder. Repeat with remaining leaves and filling.
7. Step 7: Arrange the stuffed leaves seam side down in a large saucepan in a single layer. Pour 1/4 cup extra virgin olive oil and 1/4 cup fresh lemon juice over the rolls. Place a heatproof plate on top to keep them submerged.
8. Step 8: Add water to cover the stuffed leaves by 1 inch, bring to a gentle simmer, cover, and cook for 40 minutes until the leaves are tender and filling is fully cooked.