Stuffed vine leaves with rice and herbs

Name: Stuffed vine leaves with rice and herbs
Total time: 1 h 45 min
Yield: ± 30 rolls (serves 4)
Ingredients: 35 young, fresh vine leaves from an unsprayed vine; 200 g short-grain rice; 1 large onion, finely chopped; 4 tbsp olive oil; 2 tbsp pine nuts; 3 tbsp finely chopped mint; 3 tbsp finely chopped parsley; juice of 1 lemon; 1 tsp salt and some pepper; 400 ml warm water; yoghurt, to serve

Updated on 9 October 2026

Makes: ± 30 rolls (serves 4)
Time: 1 hr + 45 min cooking
From: Grapevine

Ingredients

35 young, fresh vine leaves from an unsprayed vine
200 g short-grain rice
1 large onion, finely chopped
4 tbsp olive oil
2 tbsp pine nuts
3 tbsp finely chopped mint
3 tbsp finely chopped parsley
juice of 1 lemon
1 tsp salt and some pepper
400 ml warm water
yoghurt, to serve

Method

Pick soft leaves about the size of your palm from an unsprayed plant. Rinse them, blanch them in batches for 1–2 minutes in boiling water, drain and snip off the tough stalks.
Soften the onion in 2 tbsp of the oil for 5 minutes. Add the rice and pine nuts and fry for 2 minutes. Pour in 100 ml of the water and cook for 5 minutes until absorbed.
Take off the heat and stir in the mint, parsley, half the lemon juice, salt and pepper.
Lay a leaf veins up, with the stalk towards you. Put 1 tablespoon of filling near the stalk, fold in the sides and roll up tightly.
Line the bottom of a pan with a few torn leaves. Pack the rolls tightly into it.
Sprinkle with the rest of the oil and lemon juice and pour in the remaining warm water. Put an upturned plate on top of the rolls so they stay in place.
Cover and simmer on a low heat for 45 minutes, until the rice is cooked and the liquid has been absorbed. Leave to cool in the pan.
Serve lukewarm or cold, with yoghurt and lemon wedges.

Storing: 4 days in the fridge in an airtight container. Freezes for up to 3 months.