Lamb and Rice Stuffed Grape Leaves
Chef John's lamb and rice-stuffed grape leaves make great party food and can be served warm or chilled--and they'll disappear fast!
It was great! My middle eastern husband loved it! Didn’t have pine nuts or currants. Precooked the rice a bit and the meat a bit too. Doubled recipe. Had extra and not enough grape leaves ( was using the rest that we had) so stuffed gutted tomatoes and pepper. Cooked it for 45 minutes on low, as directed. About the grape leaves: I rinsed them but soaked them in a sieve with water in pan for a couple hours to get rid of the sour taste. I wasn’t in a hurry and this took me about 2 hours but it was my first time. They taste awesome! So proud!
Wonderful receipt... doubled the amount of rice and only used half of the grape leaves in the 16oz container... I could not stop my self eating. I would recommend it again and again.
Yes, they are a bit labor-intensive, but cooking is a "labor of love" after all. Worth every minute. Even better w/o the meat.
The best way to prepare delicious grape leaves, or yeb'r't in Arabic, as handed down by my grandmother from Aleppo, Syria as brought to the US in 1912.
Grape leaves are filled with a mixture of rice, onions, currants, pine nuts, mint and spices, and then gently steamed. Serve chilled, as is traditional, or warm, as desired. Squeeze fresh lemon juice over dolmas before serving.
Make these family-friendly, authentic Armenian stuffed grape leaves at home with ground meat, bell peppers, mushroom soup, tomato, and rice.
Hearty and satisfying cabbage rolls are stuffed with a mixture of ground lamb, rice, herbs, and spices for a simple supper.