How to Make Meatless Grape Leaves That will Melt in Your Mouth
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INGREDIENTS
- 50-60 grape leaves, stems removed
- Enough of your favorite tomatoes to cover the bottom of the pan, sliced
- 3 garlic cloves, pressed
- ½ lemon, thin peel, thinly sliced and, cut into small pieces
Filling:
- 1.1 pounds/500 grams round rice
- 1 cup parsley, chopped
- 1 cup mint, chopped
- 1 cup cilantro, chopped
- 2-3 green onions, chopped
- 20 cherry tomatoes, chopped
- 2 celery stalks with leaves
- 1 teaspoon Baharat spice blend
- 1 garlic clove, pressed
- 1 teaspoon coarse salt
- ¼ cup olive oil
- 2 large lemons, juiced
- 1 tablespoon pomegranate molasses
Sauce:
- ¼ cup olive oil
- ¼ cup lemon juice
- 2 tablespoons pomegranate molasses
- 1 tablespoon date syrup
- ¼ teaspoon coarse salt
INSTRUCTIONS
- Lay the tomato slices at the bottom of a wide, oven-safe pan or round baking dish.
- Blanch the grape leaves in boiling water for a few minutes until their color changes. Remove and dry on a paper towel. (You can also freeze the grape leaves in a bag and thaw them, which gives the same result as blanching without needing to boil them.)
- Lay a grape leaf with the veined side up and the smooth side down. Place a teaspoon of filling in the center and roll tightly as shown in the video. Arrange the rolled leaves neatly and tightly in the pan, starting from the outer edge and working inward in concentric circles until the pan is full.
- Preheat the oven to 355°F (180°C).
- Mix all sauce ingredients except the coarse salt in a bowl using a whisk until emulsified. Pour evenly over the stuffed grape leaves. Add water until it covers the leaves by 0.4 inches (1 cm). Sprinkle coarse salt, garlic, and lemon slices on top.
- Moisten a piece of parchment paper, squeeze it, and press it over the grape leaves. Cover with aluminum foil to seal the pan.
- Bake for one hour.
- Carefully remove the cover and check if the liquid has evaporated; if so, add water carefully. Increase the oven temperature to 390°F (200°C), drizzle a bit of date syrup over the top, and return to the oven for about 20 minutes to caramelize and char the leaves.
- Check one grape leaf for doneness, being careful not to burn the leaves.
MY NOTES
FAQ
Can I use a different type of rice?
Yes, you can use a different type of rice instead of round rice for meatless grape leaves, but it will affect the texture and cooking time. Round rice, like arborio, absorbs flavors well and has a creamy texture. Substituting with long-grain rice, such as basmati or jasmine, will result in a fluffier, less creamy filling. Adjust the cooking time and liquid accordingly to ensure the rice is fully cooked without becoming mushy or too dry.
Substitutes for pomegranate molasses
If you don’t have pomegranate molasses, you can substitute it with a mix of equal parts balsamic vinegar and honey or maple syrup to mimic its sweet and tangy flavor. Another option is to use tamarind paste mixed with a bit of sugar. Lemon juice with a touch of sugar can also work in a pinch. Each substitute will slightly alter the flavor profile, but they can still provide a delicious balance of sweetness and acidity.
How long can I store the grape leaves in the fridge?
Meatless grape leaves can be stored in the refrigerator for up to 5 days. Ensure they are placed in an airtight container to maintain freshness and prevent them from drying out. For best results, layer the grape leaves with a bit of olive oil or their cooking liquid to keep them moist. Reheat gently on the stovetop or in the microwave, adding a splash of water if needed to prevent drying. This makes them a convenient make-ahead dish.
Can I freeze the grape leaves after cooking them?
Yes, you can freeze cooked grape leaves. Let them cool completely before placing them in an airtight container or freezer bag. Separate layers with parchment paper to prevent sticking. They can be frozen for up to 3 months. To reheat, thaw them in the refrigerator overnight and then gently reheat in the oven or stovetop. Adding a splash of water can help retain moisture and prevent the meatless grape leaves from drying out during reheating.
Best way to reheat leftover meatless grape leaves
The best way to reheat leftover meatless grape leaves is to use the stovetop. Place them in a covered pan over low heat, adding a splash of water or broth to keep them moist. Heat gently until warmed through. Alternatively, you can reheat them in the oven at 350°F (175°C) for about 20 minutes, covered with foil to prevent drying out. Avoid microwaving if possible, as it can make the meatless grape leaves unevenly heated and potentially dry.
How to prevent the grape leaves from tearing
To prevent grape leaves from tearing while rolling, blanch them in boiling water for a few minutes until they become pliable. Handle the leaves gently, and use a sharp knife to trim any thick stems that could cause tearing. When rolling, place the filling in the center and fold the edges over the filling before rolling tightly but not too tightly. Using a silicone mat or parchment paper can also help prevent sticking and tearing.
Can I cook the meatless grape leaves on the stovetop?
Yes, you can cook meatless grape leaves on the stovetop. Arrange them in a single layer in a large, heavy-bottomed pot. Add enough water or broth to cover the leaves by about 1 inch. Place a plate or heatproof lid on top to keep them submerged. Simmer over low heat for about 1 to 1.5 hours until the rice is cooked and the leaves are tender. Check occasionally to ensure there is enough liquid and add more if needed.
What you can serve with these meatless grape leaves
For a complementary side dish with meatless grape leaves, consider serving a fresh Greek salad. The crisp vegetables and tangy feta cheese provide a refreshing contrast. Alternatively, a simple tzatziki sauce made with yogurt, cucumber, and garlic adds a cool, creamy touch. Roasted or sautéed vegetables, such as bell peppers or zucchini, offer a savory side that pairs well. A side of hummus with warm pita bread can also be a satisfying addition. For a lighter option, consider serving a chilled tabbouleh salad with parsley, tomatoes, and bulgur for a fresh, herby flavor.
What type of dish or pot is best for baking this dish?
For baking meatless grape leaves, a wide, heavy-bottomed dish or pot is ideal. A deep, oven-safe dish like a Dutch oven or a large casserole dish works well, as it provides ample space for arranging the grape leaves in concentric circles, ensuring even cooking. Glass or ceramic dishes are excellent for even heat distribution and monitoring browning. Avoid using non-stick pans as they might not handle the long cooking times well. If using a metal pan, line it with parchment paper or lightly oil it to prevent sticking. Ensure the dish is large enough to hold the grape leaves snugly.
How to tell the grape leaves are fully cooked
Meatless grape leaves are fully cooked when the rice is tender and the leaves are soft but not mushy. The liquid should be mostly absorbed, leaving a slightly saucy bottom. To check, carefully remove one grape leaf, cut it open, and taste the rice; it should be fully cooked and flavorful. The grape leaves themselves should be pliable and easily pierced with a fork. If needed, continue cooking with additional liquid, checking periodically until done.
