Skip to main content
Epicurious
Bon Appétit

Grape Leaves Stuffed with Rice and Raisins

By Jivka Batchvarova-Copley

2.5

(5)

Recipe information

  • Yield

    Makes about 18

Ingredients

2 tablespoons vegetable oil
1 1/2 cups chopped onions (about 2 medium)
1/3 cup raisins
2 teaspoons freshly ground coffee
2 teaspoons dried oregano
1 1/2 teaspoons freshly ground black pepper
1 1/2 teaspoons ground cumin
1 cup long-grain white rice
2 cups water
18 (about) grape leaves from jar,* rinsed, drained, tough stems trimmed
Plain yogurt
Lemon wedges
*Available at Greek, Middle Eastern and most Italian markets.

Preparation

  1. Step 1

    Preheat oven to 375°F. Lightly oil 11 x 7-inch glass baking dish. Heat 2 tablespoons oil in heavy large saucepan over medium-high heat. Add onions and saute until golden brown, about 8 minutes. Mix in raisins, ground coffee, oregano, pepper and cumin. Add rice and 1 cup water; stir to blend. Reduce heat, cover and simmer until rice is partially cooked and no liquid remains, stirring occasionally, about 12 minutes. Season to taste with salt. Cool to lukewarm.

    Step 2

    Place 1 grape leaf, vein side up, on work surface. Spoon 2 tablespoons rice mixture in center of leaf at widest part. Fold bottom of leaf over. Fold sides in. Roll up. Place seam side down in prepared dish. Repeat with remaining leaves and rice mixture, arranging in single layer in dish. Pour 1 cup water over rolled grape leaves. Cover with foil; bake until rice is tender, about 40 minutes. (Can be made 1 day ahead. Cool slightly. Cover; refrigerate.) Serve warm or cold with yogurt and lemon wedges.

TagsCoffeeBeveragesOnionRoot VegetableVegetableRaisinDried FruitFruitRiceRice & GrainsYogurtDairyStarterDinnerGluten FreeNut FreeVegetarianOven BakeBon Appétit
Read More
The Most-Saved Recipes in the Epicurious App This Week
Like Greek lemon potatoes and gochujang chicken stir-fry.
Golden Mushroom Soup With Orzo & a Pat of Butter
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Gingery Pork and Sugar Snap Pea Stir-Fry
Thinly sliced and cooked hot and fast, pork tenderloin is the juicy, cook-quicking weeknight champion of this vegetable-heavy stir-fry.
Gochujang Chicken Stir-Fry
Chicken breasts reach their full potential in this spicy, saucy stir-fry with blistered green beans.
Cottage Cheese Caramelized Onion Dip
Add a bag of potato chips and you've got yourself a party.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
The Most-Saved Recipes in the Epicurious App in April
Like fattoush salad and strawberry shortcake roll.