Grape leaves stuffed with meat and rice
Tangy grape leaves are stuffed with meat and rice, onions, garlic and plenty of herbs and spices, then simmered in broth until juicy and tender.
Equipment
- Large pot
Ingredients
Stuffing (hashwa)
- 1½ cups Egyptian or calrose rice washed (substitute other small or medium grain rice)
- 1 lb ground beef or lamb
- 1 onion finely minced
- 1 cup parsley finely chopped
- 1 cup cilantro finely chopped
- 1 tomato finely diced
- 2 tsp allspice
- 1 tsp Aleppo pepper or chili flakes optional
- ½ tsp cardamom
- ½ tsp cinnamon
- 1 tbsp kosher salt crystals half the amount if substituting coarse salt or table salt
- black and white pepper freshly ground to taste
For the leaves and pot
- 1 lb grape leaves
- 1 head garlic cloves peeled
- 4 cups chicken stock preferably homemade
- 3 lemons juiced
Optional additions to pot
- 1 medium potato thinly sliced
- 2 small tomatoes thinly sliced
Instructions
For stuffing
- Mix together all ingredients for stuffing.
For grape leaves
- If using jarred grape leaves, remove from jar, and rinse brine off the leaves.
- Line the bottom of your pot with a few grape leaves, if you have some torn leaves use those here.
- If using, create a layer of potatoes and/or tomatoes next.
Rolling grape leaves
- Lay a grape leaf down on your work surface smooth side down. Snip off but reserve stem. Place about 1 tsp of stuffing on the leaf, as pictured.
- Tightly fold up bottom of leaves, then fold in each side, and roll upwards. Do not use too much filling, smaller, tighter rolls are preferable. If your leaves are very large, cut them in half lengthwise and make two rolls from each large leaf.
- Begin lining pot with rolled grape leaves. Scatter stems and peeled garlic cloves throughout the pot as you go. When you're done, cover the rolled leaves with any extra leaves you may have.
Cooking grape leaves
- Make sure your chicken stock is well seasoned, and add salt if necessary. Then pour stock over rolled leaves until they are just covered.
- Lay a plat down on top of the grape leaves to weigh them down. This ensures they remain submerged and do not unroll while cooking.
- Heat over medium-high heat until stick begins to boil. Once boiling turn down to low, cover, and cook for about an hour. They are done when the leaves are tender and easily pull apart with a fork. Once they seem done, add lemon juice and cook for another 10 minutes. Turn off heat and let them sit 10-15 minutes.
To serve
- You can remove and arrange the grape leaves on a platter (retain the cooking liquid for reheating leftovers). If you'd like to invert the pot onto a platter, carefully pour off most of the cooking liquid (but don't discard it!), cover the pot with the platter and invert.
- Serve with cucumber and yogurt salad.
Notes
Reserve the cooking liquid. If you have leftovers you can store and reheat the grape leaves in the liquid to keep them from drying out.