Stuffed Grape Leaves

Tender grape leaves filled with fragrant rice mixture seasoned with spices, raisins, and pine nuts. A classic Mediterranean dish with Eastern notes.

Ingredients

• 200 g Rice
• 480 ml Chicken broth
• 240 ml Tomato sauce
• 60 ml Olive oil
• 1.3 tsp Ground allspice
• 0.5 tsp Cinnamon
• 1 pcs Onion
• 100 g Raisins
• 100 g Fresh dill
• 100 g Pine nuts
• 1 pcs Lemon
• to taste Salt
• to taste Black ground pepper

Instructions

1. Rinse the rice in cold water, stirring, until the water runs clear.
2. Heat olive oil in a pot and sauté the diced onion until soft, approximately 3–4 minutes.
3. Add ground allspice and cinnamon to the onion, stirring for 30 seconds until fragrant.
4. Add the rinsed rice, raisins, pine nuts, and finely chopped dill. Mix well and cook for 2 minutes.
5. Pour in the chicken broth and tomato sauce. Bring to a gentle boil, then reduce heat and simmer covered for 30 minutes until all the broth is absorbed and the rice is tender. Season with salt, pepper, and the juice of half a lemon.
6. Use the prepared filling to stuff grape leaves or serve as a standalone side dish.