Easy Lebanese Stuffed Grape Leaves Recipe

There are some recipes that just feel like a hug, even when you’re standing at the stove with lemon on your hands and a slightly too-small pot situation. Easy Lebanese Stuffed Grape Leaves are that for us: lemony, tender little rolls of rice and meat wrapped in briny grape leaves, simmered until everything melts into one cozy, aromatic bite. They’re a tiny bit fussy in the best way—meditative, honestly—and the payoff is huge. Bright lemon, warm spices, soft rice, a whisper of olive oil… it’s all there.

My husband swears these taste like a celebration even on some random Tuesday. The first time I made them, I overstuffed half the rolls, underfilled the rest, and they still disappeared. Now it’s a whole vibe: we put on music, the kid steals the small leaves for “tiny burritos,” and we roll together at the table. The pot goes on, the house smells incredible, and by the time they’re done, we’re basically hovering with a fork and a lemon wedge like gremlins.

How to Make It

Grab a 16-ounce jar of grape leaves (about 55–65 leaves). Rinse them in warm water to tame the brine. If they’re super stiff, dunk in hot water for 1–2 minutes—no shame.

For the filling, mix 1 pound ground lamb or beef with 1 cup short-grain rice (rinsed!), 1 small onion finely chopped, a handful of chopped parsley, 1 diced tomato, 1 tablespoon tomato paste, 2 tablespoons olive oil, juice of half a lemon, 1 teaspoon Lebanese 7-spice (or 1/2 tsp allspice + 1/2 tsp cinnamon), 1 1/4 teaspoons kosher salt, and black pepper. If you can let it sit 10 minutes, do it; the rice drinks up the flavor.

Set up your rolling station: leaves vein-side up, stem end toward you. Add about 1 tablespoon filling near the bottom. Fold sides in like a tiny envelope and roll snugly to a small cigar—snug, not tight. Rice needs space to expand, otherwise they split and you cry (ask me how I know).

Line the bottom of a heavy pot with sliced potatoes or tomatoes (or a few ribs/bones if you’ve got them) so nothing sticks. Pack rolls seam-side down in concentric circles. Cozy is good here.

In a measuring cup, whisk 2 1/2 cups low-sodium broth or water, juice of 2 lemons, 1 teaspoon salt (taste your brine first), and 1 tablespoon olive oil. Pour over until it barely covers the rolls. Pop a small heatproof plate on top to weigh them down.

Bring to a simmer, then cover and cook low for 60–75 minutes until leaves are tender and the rice is cooked. Let them rest 15 minutes. Finish with more lemon if you like it bright. We do.

✔Ingredient Notes

– Grape leaves: Jarred are fine. Rinse them like you mean it. If they taste super salty, soak 10 minutes and rinse again. Fresh leaves? Blanch 1 minute and shock.
– Rice (short-grain): Calrose is my go-to. Rinse till water runs clear, or it’ll gum up. Long-grain works, but the texture is a bit looser.
– Ground meat: Lamb is classic and luxe; beef is great too. Half-and-half is my weeknight compromise.
– Lemon: The soul of the dish. Fresh juice, please. Add zest for extra zing if you’re in that mood.
– Spices: Lebanese 7-spice is dreamy. No 7-spice? Do allspice + cinnamon + a pinch of black pepper. Don’t go nutmeg-heavy.
– Tomato paste: Adds depth and color. If you skip it, add a smidge more salt and a pinch of sugar to balance.
– Olive oil: Makes the filling plush. Don’t overdo it or the rolls can unravel while simmering.
– Bottom layer (potatoes/tomatoes/bones): Prevents sticking and adds flavor. I use potato slices when I need extra insurance.

✔Recipe Steps

1. Rinse grape leaves well; blanch briefly if tough.
2. Mix filling: meat, rinsed rice, onion, parsley, tomato, tomato paste, lemon, olive oil, spices, salt, pepper.
3. Lay a leaf vein-side up; add 1 tbsp filling; fold sides in and roll into a snug cigar.
4. Line pot with potato or tomato slices; pack rolls seam-side down in tight circles.
5. Whisk broth/water with lemon, salt, and olive oil; pour to barely cover; weigh with a plate.
6. Simmer covered 60–75 minutes; rest 15 minutes; finish with extra lemon.

What to Serve It With

– Garlicky yogurt or labneh with a sprinkle of mint.
– A crisp salad: cucumbers, tomatoes, onions, lots of lemon.
– Hummus and warm pita for a mezze moment.
– Roasted carrots or simple grilled chicken if you want more protein.

✔Tips & Mistakes

– Don’t overfill. A tablespoon of filling is plenty—rice expands.
– Put the seam side down, or they’ll unroll like stubborn little scrolls.
– Too salty? Your leaves probably were. Rinse better next time; this time, use water instead of broth and add extra lemon to balance.
– Use a plate to weigh them down while cooking—seriously. It keeps them neat.
– Let them rest. Ten to fifteen minutes off heat helps everything settle and slice clean.
– If the pot dries out, add hot water in 1/4-cup splashes—don’t flood.

✔Storage Tips

Fridge: Tuck leftovers into an airtight container with a splash of the cooking liquid if you have it. They’re happy for 4 days. Reheat covered in a skillet with a drizzle of water or in the microwave with a damp paper towel. Cold, straight from the fridge? Honestly incredible—zippy and tender. Breakfast grape leaves with a fried egg? Been there. Zero regrets.

✔Variations and Substitutions

– Meatless: Skip the meat and double the herbs; add extra tomato and a pinch more olive oil. Cook 10 minutes less.
– Quinoa swap: Works, but rinse well and reduce liquid slightly. Texture is lighter.
– Brown rice: Par-cook 10 minutes first or you’ll be waiting forever.
– No grape leaves: Use blanched Swiss chard; roll larger and cook a bit less.
– Extra lemony: Add zest to the filling and an extra squeeze at the end.
– Spices: No 7-spice? Use allspice + cinnamon + pepper. Like heat? Pinch of Aleppo pepper.
– Low-sodium: Your leaves bring salt; use water instead of broth and season at the end.

Frequently Asked Questions

Easy Lebanese Stuffed Grape Leaves Recipe

Classic Lebanese stuffed grape leaves (Warak Enab) filled with a fragrant mix of beef, rice, herbs, and warm spices, then gently simmered in lemony broth until tender and delicious.

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Prep Time: 45 minutes minutes

Cook Time: 1 hour hour 15 minutes minutes

Total Time: 2 hours hours

Servings: 6

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 16 oz grape leaves, brined drained, rinsed well, and stems trimmed
• ▢ 1 lb ground beef 85% lean; lamb works too
• ▢ 1 cup long-grain rice rinsed until water runs clear
• ▢ 1 cup yellow onion finely minced
• ▢ 1 cup roma tomatoes finely diced
• ▢ 0.5 cup fresh parsley finely chopped
• ▢ 0.25 cup fresh mint finely chopped
• ▢ 2 clove garlic minced
• ▢ 2 tablespoon olive oil extra-virgin
• ▢ 0.5 cup lemon juice freshly squeezed
• ▢ 1 teaspoon ground allspice
• ▢ 0.5 teaspoon ground cinnamon
• ▢ 1.5 teaspoon kosher salt adjust to taste
• ▢ 1 teaspoon black pepper
• ▢ 2 cup low-sodium chicken broth or water

Instructions

Preparation Steps

• Rinse the grape leaves under cold water to remove excess brine. Soak in warm water for 10 minutes, then drain and pat dry. Trim any thick stems.
• In a large bowl, combine ground beef, rinsed rice, onion, tomatoes, parsley, mint, garlic, olive oil, allspice, cinnamon, salt, pepper, and 2.0 tablespoons of the lemon juice. Mix just until evenly combined.
• Line the bottom of a wide, heavy pot with a few torn grape leaves to prevent scorching.
• Place a grape leaf shiny side down (veins up). Add about 1.0 tablespoon of filling near the stem end. Fold sides over the filling, then roll up tightly into a cigar shape.
• Arrange rolls seam-side down in snug concentric layers in the pot.
• Whisk the broth with the remaining lemon juice. Pour over the rolls until just covered; add a little water if needed to cover.
• Place a small heatproof plate directly over the rolls to keep them from floating. Cover the pot with a lid.
• Bring to a gentle simmer over medium heat, then reduce to low and cook for 60 to 75 minutes, until the rice is tender and most liquid is absorbed.
• Remove from heat and let rest, covered, for 15 minutes. Discard the plate and bottom leaves.
• Serve warm or at room temperature with extra lemon on the side, if desired.

Notes

Rinsing the leaves well keeps the dish from becoming too salty. If using brown rice, parboil it for 10 minutes before mixing. These keep well and taste even better the next day; store up to 4 days refrigerated. To freeze, cook fully, cool, then freeze in portions up to 2 months.