Best 7 Grape Leaves Stuffed With Dill Scented Rice Recipes

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Embark on a culinary journey to the Mediterranean with our delectable Grape Leaves Stuffed with Dill-Scented Rice. This traditional dish, also known as Yaprak Sarma, is a symphony of flavors and textures, perfect for any occasion.

Our collection features three unique variations of this classic recipe. The first recipe, "Classic Grape Leaves Stuffed with Dill-Scented Rice," introduces you to the timeless flavors of this dish. Aromatic dill, fluffy rice, and tangy lemon juice dance together, wrapped in tender grape leaves.

Next, the "Vegetarian Grape Leaves Stuffed with Dill-Scented Rice" offers a delightful meatless option. Savory mushrooms, crisp carrots, and hearty walnuts join forces with the traditional ingredients, creating a vegetarian masterpiece.

Finally, the "Grape Leaves Stuffed with Dill-Scented Rice and Ground Beef" adds a layer of richness and depth to the classic dish. Juicy ground beef, fragrant herbs, and a touch of spice blend seamlessly with the other ingredients, resulting in a satisfying and flavorful experience.

Each recipe is meticulously detailed, ensuring that even novice cooks can recreate these culinary gems. Step-by-step instructions, helpful tips, and stunning photographs guide you through the process, making your cooking journey a breeze.

Whether you're a seasoned chef or just starting your culinary adventure, our Grape Leaves Stuffed with Dill-Scented Rice recipes will tantalize your taste buds and leave you craving more. Ready your apron and let's embark on this delicious journey together.

Let's cook with our recipes!

DOLMADES: STUFFED GRAPE LEAVES



Dolmades: Stuffed Grape Leaves image

Provided by Food Network

Categories     main-dish

Time 2h

Yield 36 dolmades; 6 to 12 servings

Number Of Ingredients 27

1/4 cup plus 1 cup olive oil
2 medium yellow onions, finely chopped
3 cloves garlic, minced
1/2 cup pine nuts
1 cup long-grain rice
1 teaspoon salt
1/2 cup golden raisins
1 tablespoon minced mint
2 lemons, juiced
1 (8-ounce) jar grape leaves, or 36 medium-sized fresh leaves
Kicked Up Tzatziki, recipe follows
1 medium cucumber, peeled, sliced in half, seeded and finely chopped
1 cup plain yogurt
1 tablespoon olive oil
1 teaspoon lemon juice or white wine vinegar
1/2 teaspoon salt
1 teaspoon dill or oregano
1 clove garlic, minced
1/2 teaspoon Essence, recipe follows
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Steps:

  • In a large saute pan over medium high heat, heat 1/4-cup olive oil. Add the onions and saute until translucent, about 6 minutes. Add the garlic and pine nuts and saute for 2 minutes. Transfer to a large mixing bowl and allow to cool slightly. Add the rice, salt, raisins, mint and juice of 1 lemon to the bowl with the onion mixture and mix well. Set aside.
  • Bring a medium pot of water to a simmer. Remove the grape leaves from the jar and drop them in batches of 4 or 5 into the hot water. Quickly remove them from the water and spread flat on a towel-lined work surface. Cut the stem from each grape leaf, as needed. (NOTE: Fresh grape leaves also need to be blanched for 1/2 minute.)
  • To assemble the dolmades, place 1 grape leaf on the work surface, dull side (or underside) of the leaf up. Place 1 to 2 teaspoons of rice filling near the stem end of the leaf. Fold the stem (bottom) end up over the filling, fold the sides toward the filling in the center, then roll up the leaf into a small cylindrical package, being careful not to fold too tightly, as the rice will expand during cooking.
  • Place the dolmades in a large Dutch oven or wide saute pan, seam side down. Combine the remaining cup of olive oil and juice of 1 lemon, and pour over the dolmades. Cover with a heavy plate or baking dish and add water to cover to the level of the plate. Bring to a boil, lower heat, and simmer for 1 hour, or until rice is tender.
  • Serve at room temperature, with Kicked Up Tzatziki as a dipping sauce.
  • In a medium bowl combine all the ingredients and chill for at least 1 hour to allow the flavors to marry.
  • Combine all ingredients thoroughly and store in an airtight jar or container.
  • Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

RICE-STUFFED GRAPE LEAVES



Rice-Stuffed Grape Leaves image

Provided by Food Network

Yield 6 servings.

Number Of Ingredients 12

1/4 cup raisins
1/4 cup Retsina or dry white wine
1 jar grape leaves (36 leaves)
10 tablespoons olive oil
1/3 cup finely-chopped scallions
1 tablespoon finely-chopped parsley
3/4 cup rice
1 tablespoon chopped dill
1/4 cup pine nuts
Salt and pepper
Juice of 2 lemons
1 12-ounce can chicken broth

Steps:

  • In a small bowl combine raisins and wine. Leave to soak 30 minutes or until plump. In a large saucepan of boiling water scald 36 grape leaves in batches. Using a slotted spoon, remove leaves, then plunge them into a bowl of ice-water. When cool enough to handle, cut off stems. Pat leaves dry and place shiny-side down on paper towels while you prepare filling.
  • In a large skillet heat 2 tablespoons of the olive oil over medium heat. Add scallions and parsley; saute 5 minutes, stirring until very tender. Stir in rice, dill, pine nuts, and soaked raisins and their liquid. Season with salt and pepper to taste. Saute, stirring frequently, 5 minutes. Remove from heat and let cool.
  • In center of grape leaf place 1 teaspoon of rice mixture and fold sides over; roll up into a tight cylinder. Repeat with remaining leaves. In bottom of a large casserole, arrange a single layer of stuffed leaves; sprinkle with the juice of 1 lemon and 2 tablespoons of the olive oil. Arrange a second layer of stuffed leaves on top and sprinkle with remaining lemon juice and 2 tablespoons of oil. Pour chicken broth, remaining 1/4 cup olive oil, and enough cold water to cover, over stuffed leaves. Top with a weighted heat-proof plate to submerge stuffed leaves. Bring casserole to a simmer over medium heat, reduce heat to low, cover and simmer 50 minutes. Cool stuffed leaves to room temperature in liquid. Drain and serve or refrigerate and serve cold.

MY OWN FAMOUS STUFFED GRAPE LEAVES



My Own Famous Stuffed Grape Leaves image

These are grape leaves, stuffed with a tantalizing mixture of rice, fresh dill, mint and lemon. 'Yum' is the only one word to describe these. These can either be a main dish or an appetizer, depending on your appetite. Serve with good crusty bread and a Greek salad, if desired.

Provided by Patti Moschonas

Categories     Appetizers and Snacks     Fruit

Time 1h40m

Yield 12

Number Of Ingredients 9

2 cups uncooked long-grain white rice
1 large onion, chopped
½ cup chopped fresh dill
½ cup chopped fresh mint leaves
2 quarts chicken broth
¾ cup fresh lemon juice, divided
60 grape leaves, drained and rinsed
hot water as needed
1 cup olive oil

Steps:

  • In a large saucepan over medium-high heat, saute the rice, onion, dill, and mint for about 5 minutes, or until onion is soft. Pour in 1 quart of broth, reduce heat to low and simmer for another 10 to 15 minutes, or until rice is almost cooked. Stir in 1/2 of lemon juice and remove from heat.
  • Take one leaf, shiny side down, and place 1 teaspoon of the rice mixture at the bottom (stem) end of the leaf. Fold both sides of the leaf towards the center, roll up from the broad bottom to the top, and place into a 4-quart pot. Repeat with all leaves, leaving no gaps as leaves are placed in pot (to prevent from opening while cooking). Sprinkle with remaining lemon juice and with olive oil.
  • Pour chicken broth over all to cover grape leaves. Cover pot and simmer for about 1 hour (do not boil, because this will make the stuffing burst out of the leaves). Remove from heat, remove cover and let cool for 1/2 hour. Transfer to serving dish and serve.

Nutrition Facts : Calories 302.6 calories, Carbohydrate 30.9 g, Fat 18.7 g, Fiber 0.7 g, Protein 3.6 g, SaturatedFat 2.6 g, Sodium 573.2 mg, Sugar 1.2 g

GRAPE LEAVES STUFFED WITH DILL-SCENTED RICE



Grape Leaves Stuffed with Dill-Scented Rice image

Categories     Herb     Rice     Appetizer     Vegetarian     Buffet     Healthy     Vegan     Bon Appétit     Kidney Friendly     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes About 24

Number Of Ingredients 9

1/2 cup olive oil
2 large onions, finely chopped
2 cups long-grain white rice
5 tablespoons fresh lemon juice
3 tablespoons chopped fresh Italian parsley
3 tablespoons finely chopped fresh dill
5 cups (or more) hot water
1 32-ounce jar grape leaves, rinsed, drained, tough stems trimmed
Plain yogurt and lemon wedges

Steps:

  • Heat oil in heavy large saucepan over medium-high heat. Add onions; sauté until translucent, about 7 minutes. Stir in rice, lemon juice, parsley, dill and 1 cup hot water. Season with salt and pepper. Reduce heat.
  • Cover and simmer until rice is partially cooked and no liquid remains, stirring occasionally, about 12 minutes. Remove from heat.
  • Cover bottom of heavy large wide saucepan with some grape leaves. Place 1 large grape leaf on work surface. Spoon scant 1/4 cup rice mixture in center at widest part of leaf. Fold bottom of leaf over. Fold sides in. Roll up. Place seam side down in pan. Repeat filling and rolling with remaining rice filling and grape leaves, stacking filled leaves atop one another in pan if necessary. Pour enough hot water over just to cover. Place heavy large heatproof plate over stuffed grape leaves. Cover.
  • Simmer over medium-low heat until leaves are tender and rice is cooked through, about 1 hour. Using slotted spoon, transfer stuffed grape leaves to platter. Serve warm or cold with yogurt and lemon wedges.

GRAPE LEAVES STUFFED WITH RICE, RAISINS, AND PINE NUTS



Grape Leaves Stuffed with Rice, Raisins, and Pine Nuts image

Categories     Nut     Rice     Side     Fry     Raisin     Pine Nut     Brine     Raw     Grape     Simmer

Yield serves 8 or more

Number Of Ingredients 14

1/2 pound grape leaves
2 large onions, finely chopped
2/3 cup extra virgin olive oil
2 tablespoons pine nuts
1 1/2 teaspoons tomato paste
1 cup short-grain or risotto rice
2 tablespoons currants or tiny black raisins
Salt and black pepper
1 teaspoon ground allspice
2 to 3 tablespoons chopped mint
2 to 3 tablespoons chopped dill
2 tomatoes, sliced
1 teaspoon sugar
Juice of 1 lemon, or to taste

Steps:

  • If using grape leaves preserved in brine, remove the salt by putting them in a bowl and pouring boiling water over them. Make sure that the water penetrates well between the layers. Leave them to soak for 20 minutes, then rinse in fresh, cold water and drain. If using fresh leaves, plunge a few at a time in boiling water for a couple of seconds only, until they become limp, then lift them out. Cut off and discard the stalks.
  • For the filling, fry the onions in 3 tablespoons of the oil until soft. Add the pine nuts and stir until they are golden. Stir in the tomato paste, then add all the rest of the ingredients down to and including the chopped dill. Mix well.
  • On a plate, place the first leaf, vein side up, with the stem end facing you. Put one heaped teaspoonful of filling in the center of the leaf near the stem end. Fold that end up over the filling, then fold both sides toward the middle and roll up like a small cigar. Squeeze the filled roll lightly in the palm of your hand. Fill the rest of the leaves in the same way. This process will become very easy after you have rolled a few.
  • Line the bottom of a large, heavy-bottomed pan with tomato slices and any leftover, torn, or imperfect grape leaves, then pack the stuffed grape leaves tightly on top.
  • Mix the remaining olive oil with 2/3 cup water, add the sugar and lemon juice, and pour over the stuffed leaves. Put a small plate on top of the leaves to prevent them from unrolling, cover the pan, and simmer very gently for about 1 hour, until the rolls are thoroughly cooked, adding more water occasionally, a small coffee cupful at a time, as the liquid in the pan becomes absorbed. Let the stuffed grape leaves cool in the pan before turning them out.

SWEET AND SOUR STUFFED GRAPE LEAVES



Sweet and Sour Stuffed Grape Leaves image

A vinegar syrup, mixing sweet and sour, flavors the rice in this recipe from Maryam Maddahi, an Iranian Jew living in Southern California. The dish, which she learned long ago from her mother in Tehran, is also packed with tart lemon flavors and sweetness from dried fruit, like raisins, barberries, apricots, prunes. It made its way to The Times in 2010, after being playing a part in the Maddahis' Sabbath table, alongside appetizers packed with herbs.

Provided by Joan Nathan

Categories     side dish

Time 2h

Yield About 40 stuffed grape leaves

Number Of Ingredients 12

2 cups red wine vinegar
1 cup sugar
1 1/2 cups plus 3 tablespoons basmati rice
1 teaspoon salt
1/4 cup grapeseed or vegetable oil
2 onions, finely chopped, about 1 1/2 cups
1 cup raisins, rinsed and drained
1 cup barberries, rinsed and drained (see note)
2 tablespoons sour salt or lemon powder, or the juice of 2 lemons (see note)
One 16-ounce jar grape leaves, stems removed, rinsed and dried
1 1/2 cups dried apricots
1 1/2 cups dried Iranian golden prunes (see note) or dried plums

Steps:

  • In a small saucepan, combine vinegar and sugar. Bring to a boil, then lower heat, and simmer until a thin syrup forms, about 10 minutes. Let cool in pan.
  • In a medium saucepan, bring 6 cups of water to a boil. Add 1 1/2 cups of the rice, and salt. Boil until rice is al dente, about 10 minutes. Drain and let rice cool.
  • In a medium skillet over medium-low heat, heat oil and add onions. Sauté until golden, about 10 minutes. Add raisins and barberries and sauté a minute or two. Add rice, sour salt, lemon powder or lemon juice, and 2 to 3 tablespoons vinegar syrup (enough for a balance of sweet and sour). Save remaining syrup.
  • Pour 1/2 cup water into a heavy 5-quart pot and scatter in remaining 3 tablespoons rice, to prevent leaves from sticking to pot. On a work surface, place a grape leaf dull side up, and place 1 tablespoon of rice mixture close to the stem. Fold over both sides of leaf and roll up to close. Place seam side down in pot, continuing until there is a single tightly packed layer. Scatter half the apricots and prunes on top. Make a second layer and scatter remaining fruit on top.
  • Add 1/4 cup water to reserved syrup and pour over stuffed grape leaves. Place small heat-proof plate on leaves as weight. Cover pot tightly, bring to a boil, then reduce heat to low. Simmer until leaves are tender, about 1 hour. Serve warm or at room temperature.

Nutrition Facts : @context http, Calories 109, UnsaturatedFat 1 gram, Carbohydrate 23 grams, Fat 2 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 62 milligrams, Sugar 13 grams, TransFat 0 grams

STUFFED GRAPE LEAVES WITH RICE (DOLMADES)



Stuffed Grape Leaves With Rice (Dolmades) image

Recipe I found in the Chicago Tribune that was adapted from Dean and Catherine Karayani's book "Regional Greek Cooking."

Provided by EmilyStrikesAgain

Categories     Rice

Time 2h

Yield 10 serving(s)

Number Of Ingredients 10

1/2 cup olive oil
3 yellow onions, chopped
1 cup uncooked rice
1 cup water
2 tablespoons chopped fresh dill
2 tablespoons pine nuts (optional)
1 teaspoon salt
1/4 teaspoon fresh ground pepper
1 (8 ounce) jar grape leaves, rinsed in cold water
1 lemon, juice of

Steps:

  • Heat 1/4 cup of the olive oil in a large skillet over medium-high heat; cook onions until soft, about 5 minutes. Add the rice; cook, stirring until rice begins to color. Cover; lower heat to low. Cook 5 minutes. Stir in the water, dill, pine nuts, salt and pepper, simmer 5 minutes. Let cool.
  • Place a heaping teaspoon of the filling in the center of each grape leaf with the shiny surface down. Fold the sides of the leaf over the filling; roll up loosely (the rice will swell when cooked). Place rolls in layers in a Dutch oven.
  • Sprinkle with lemon juice. Add remaining 1/4 cup of olive oil and 1 1/12 cups hot water. Place a heatproof plate over the rolls to prevent them from opening. Cover; simmer over low heat 1 hour. Let cool in the pan; refrigerate until ready to serve.

Nutrition Facts : Calories 196.7, Fat 11.4, SaturatedFat 1.6, Sodium 886.7, Carbohydrate 21.9, Fiber 0.8, Sugar 1.5, Protein 2.6

Tips:

  • Choose the right grape leaves: Look for tender, young leaves that are not too thick or tough. Fresh grape leaves are best, but you can also use brined or jarred leaves. If using brined leaves, be sure to rinse them thoroughly before using.
  • Prepare the grape leaves properly: If using fresh grape leaves, blanch them in boiling water for a few seconds to soften them. If using brined or jarred leaves, soak them in warm water for a few minutes to soften them.
  • Make sure the rice is cooked properly: The rice should be cooked until it is tender but still has a slight bite to it. Do not overcook the rice, or it will become mushy.
  • Season the rice well: Use a variety of herbs and spices to flavor the rice, such as dill, mint, parsley, salt, and pepper. You can also add other ingredients to the rice, such as nuts, dried fruits, or vegetables.
  • Roll the grape leaves tightly: Roll the grape leaves tightly around the rice filling, making sure that the edges are sealed. This will help to prevent the rice from falling out during cooking.
  • Cook the grape leaves slowly: Simmer the grape leaves in a covered pot over low heat for about 30 minutes, or until the leaves are tender and the rice is cooked through.

Conclusion:

Grape leaves stuffed with dill-scented rice is a delicious and versatile dish that can be served as an appetizer, main course, or side dish. It is a popular dish in many cultures, and there are many different variations of the recipe. With a little planning and preparation, you can easily make this dish at home. So next time you are looking for a new and exciting recipe to try, give grape leaves stuffed with dill-scented rice a try. You won't be disappointed!

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