Rice-Stuffed Grape Leaves

Wrapped around a lemony rice filling with onions, red pepper, and gentle spices, these rice stuffed grape leaves are made with simple ingredients and a little patience. Light and delicious, they’re lovely for sharing and perfect with a squeeze of lemon at the table.

Shared notes will appear here.

Everyday Cooking

Mediterranean, Turkish

Kitchen Pace : 🕒🕒🕒

Servings:

Recipe by NAVA Kitchen

Stuffed grape leaves arranged on a white rectangular plate with lemon slices and parsley, served on a beige linen cloth over a wooden table.

Print Recipe

Save to My Kitchen

Ingredients:

Grape Leaves

1 lb. grape leaves, from a 2 lbs. jar; drained weight ≈ 16 oz / 1 lb.

Filling

1 cup rice, washed and drained
½ cup olive oil
3 medium onions, finely diced
2 garlic cloves, pressed (optional)
1 red bell pepper, very finely chopped, food chopper suggested
4 tbsp tomato sauce
1 lemon, juiced
1 tsp sumac
1 tsp cumin
Black pepper, freshly ground
Red crushed pepper
Salt, to taste

For Cooking

½ cup olive oil
1½ cups water

Method:

Start Cooking

Prepare the Grape Leaves

Drain grape leaves and rinse well under cold water to remove excess brine.
Place in a deep bowl and cover with hot (not boiling) water. Let soak for 10–15 minutes to remove remaining salt.
Drain, transfer to a plate, and let cool completely before rolling.

Make the Filling

Heat ½ cup olive oil in a skillet over medium heat.
Add onions and sauté until soft and translucent (about 5 minutes).
Add red pepper and sauté 2–3 minutes more.
Stir in garlic (if using) and tomato sauce; cook for 1 minute.
Add rice, sumac, cumin, black pepper, red crushed pepper, and salt.
Mix well, then remove from heat. Let filling cool completely before rolling.

Roll the Grape Leaves

Place a grape leaf shiny side down and remove the stem.
Add about 1 tablespoon filling near the stem end.
Fold sides inward and roll gently but snug (not tight — rice expands).
Repeat with remaining leaves and filling. Makes about 50–60 rolls (depending on leaf size and filling amount).

Cook

Arrange rolls seam-side down in a wide pot.
Drizzle ½ cup olive oil over the top and pour in 1½ cups water.
Place a flat heatproof plate upside-down over the rolls (this prevents opening or shifting).
Cover and simmer on low for 35 minutes.

Rest & Serve

Turn off heat and let sit covered for 10 minutes.
Serve warm or at room temperature with lemon wedges. Bon appétit.

Kitchen Tools:

Notes:

From the kitchen

Cool the filling completely before rolling. Warm filling can soften the leaves and make them tear.
Use a food chopper for the red pepper and pulse briefly. You want a fine dice, not a puree. Too much liquid makes the filling wet.
Roll gently, not tightly. The rice needs room to expand while cooking.
Pot sizes vary. Add enough water to come about halfway up the rolls, not fully submerged.
The upside-down plate on top is key - it keeps the rolls from opening and helps them cook evenly.

Make it yours

Add fresh herbs like parsley or dill for a brighter flavor.
Stir in a tablespoon or two of pine nuts or currants for a classic Mediterranean touch.
Prefer tangier? Add a little extra lemon juice after cooking.
For a richer version, replace part of the water with light vegetable broth.

At the table

Serve warm or at room temperature with lemon wedges on the side.
These pair beautifully with yogurt, a simple cucumber salad, or alongside other mezze dishes.
They’re perfect for gatherings, meal prep, or a light lunch that feels special.

My notes:

Click here to add your own private notes.

Your notes stay on this device for now. Log in to keep them with your account and access them anytime.

Nutrition:

Share your plate

Mention @thenavakitchen or tag #thenavakitchen!