You’ve come to the correct place if you’re seeking for a hearty, savoury, and spicy recipe. These grape leaves, which are also referred to as “dolma,” are filled with a mixture of hot, smoky, and spicy brown rice and green lentils. They were influenced by Middle Eastern favourites called dolmas from the Mediterranean.
- 1 jar grape leaves (about 50 leaves), rinsed and drained
- 1 cup uncooked white rice
- 1 small onion, finely chopped
- 2 cloves of garlic, minced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (adjust according to your spice preference)
- Salt and pepper to taste
- Lemon wedges, for serving
- In a large bowl, combine the uncooked rice, chopped onion, minced garlic, parsley, mint, olive oil, lemon juice, ground cumin, ground coriander, paprika, cayenne pepper, salt, and pepper. Mix well to combine.
- Take a grape leaf and place it flat on a clean surface, vein side up. Trim off the stem if necessary.
- Place about 1 tablespoon of the rice mixture near the stem end of the grape leaf.
- Fold the bottom of the leaf over the filling, then fold the sides inward, and roll tightly to form a small cylindrical shape. Repeat with the remaining grape leaves and rice mixture.
- Place the stuffed grape leaves in a large pot, seam side down, in a single layer.
- Pour enough water into the pot to cover the stuffed grape leaves. Place a heatproof plate upside down on top of the grape leaves to keep them in place while cooking.
- Cover the pot and bring it to a boil. Reduce the heat to low and simmer for about 30-35 minutes, or until the rice is cooked and the grape leaves are tender.
- Remove the pot from the heat and let the stuffed grape leaves cool before serving.
- Serve the spicy vegan stuffed grape leaves with lemon wedges for squeezing over the dolmas, if desired.
- Calories: 210
- Fat: 6g
- Carbohydrates: 36g
- Protein: 4g
- Fiber: 3g
- Sugar: 2g
- Sodium: 680mg