Vegetarian Stuffed Grape Leaves with Lemon and Dill

By AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

Tender grape leaves stuffed with a fragrant mixture of rice, fresh dill, lemon juice, and pine nuts, perfect as a light appetizer or side. This Mediterranean-inspired Hanukkah recipe (vegetarian), ready in about 90 minutes, pairs grape leaves in brine, long-grain white rice, vegetable broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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 drained grape leaves in brine
• 1 cup long-grain white rice
• 1 1/4 cups vegetable broth
• 1/4 cup olive oil
• 1 small, finely chopped (about 4 ounces) yellow onion
• 1/4 cup chopped fresh dill
• 1/4 cup chopped fresh parsley
• 1/4 cup, toasted pine nuts
• 1/4 cup freshly squeezed lemon juice
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup (for cooking stuffed leaves) water

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Instructions

1. Step 1: Rinse 1 cup long-grain white rice under cold water until water runs clear. In a medium saucepan, bring 1 1/4 cups vegetable broth to a boil, add rice, cover, reduce heat to low, and simmer for 15 minutes until liquid is absorbed. Remove from heat and fluff with a fork.
2. Step 2: Heat 1/4 cup olive oil in a skillet over medium heat. Add 1 small finely chopped yellow onion and sauté for 5 minutes until soft and translucent. Stir in the cooked rice, 1/4 cup chopped fresh dill, 1/4 cup chopped fresh parsley, 1/4 cup toasted pine nuts, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix gently to combine.
3. Step 3: Lay one of the 30 grape leaves flat on a clean surface with the stem end toward you. Place 1 heaping tablespoon of the rice mixture near the stem end. Fold the sides over the filling and roll tightly toward the tip to form a neat cylinder. Repeat with remaining leaves and filling.
4. Step 4: Arrange the stuffed grape leaves seam side down in a large pot, packing them snugly in layers. Pour 1/2 cup water and 1/4 cup freshly squeezed lemon juice over the leaves. Place a heatproof plate on top to keep them submerged.
5. Step 5: Cover pot and simmer gently over low heat for 45 minutes until grape leaves are tender and filling is heated through.
6. Step 6: Remove from heat and let cool slightly before serving. Serve warm or at room temperature with extra lemon wedges if desired.