03 January 2013,21:02 by

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Makes :

Preparation Time :
45 minutes

Cooking Time :
50 minutes

Preparation Method :

  • Put the rice with a pinch of salt and water in a saucepan, bring to a boil.
  • Simmer to low flame for about 15 minutes or until tender. Drain well, put in a bowl and set aside to cool.
  • Heat 2 tablespoons of the oil in a large skillet, when hot add the onion and garlic and cook for about 5 minutes until softened.
  • Add the onions to the rice with the pine nuts, currants, scallions, mint, dill and parsley. Season with a little salt and pepper, mix the ingredients together.
  • Place 1 grape leaf on a work surface with the vein-side upward. Put a little filling on the base of the leaf and fold up the bottom ends of the leaf.
  • Fold the sides of the leaf into the centre then roll up the leaf around the filling. Squeeze the packet gently to seal.
  • Continue with the balance grape leaves and the ingredients have been used up.
  • Put the stuffed leaves, seam-side down and in a single layer, in the casserole, packing them as close together as possible.
  • Mix the remaining oil and the lemon juice with half a cup of water and pour into the casserole.
  • Place a large plate over the grape leaves to keep them in place, then cover the casserole with a lid. Bring to a simmer for about 30 - 45 minutes.
  • Leave the grape leaves to cool in the liquid. Serve the grape leaves warm or chilled, with lemon wedges.


  • 220 grams grape leaves preserved in brine, soaked in hot water, drained and again soaked in cold water finally drain
  • 35 grams pine nuts, chopped
  • 1 tablespoon chopped fresh dill
  • 2 tablespoon chopped fresh flat-leaf parsley
  • 50 grams currants
  • 4 scallions, chopped finely
  • 150 grams short-grain rice
  • 50 ml cooking oil
  • 1 small onion, chopped finely
  • 1 garlic clove, chopped finely
  • 1 tablespoon chopped fresh mint
  • Juice of 1 lemon
  • 50 ml water
  • Salt and pepper, to taste
  • Lemon wedges, to serve

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