Estimated Nutrition (whole recipe, rough)
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Grape | 1/2 cup (76g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Mint | 2 tbsp fresh (3g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Batch of thin, freshly-picked grape leaves (choose only the thinnest leaves)
- 1 kg uncooked rice , rinsed
- Turmeric
- Black pepper
- 2 tsp salt
- Dried mint leaves
- 1 cup raisins
- Fresh dill , finely chopped
- Parsley
- Green onions (scallions)
- Cooking oil
- 2 lemon
Directions
Soak leaves in boiling hot water to soften, about 15 minutes.
Combine the rice, turmeric, pepper, salt, mint, raisins, dill, parsley and green onions.
Place some of the rice mixture on a leaf, close to one end. Fold the three smaller ends of the leaf over the filling, then roll up the remainder like a sleeping bag or mat. Repeat with remaining rice and leaves.
Place stuffed leaves in pot with a little water, oil, and lemon juice—the liquid should just barely cover the stuffed leaves.
Cover pot with lid. First bring to a boil, then lower heat.
Cook over low heat until the rice is cooked.
Place sliced lemon on top of stuffed grape leaves for added flavour, and serve.