turkish

Stuffed Vine Leaves With Rice And Currants

This simmered dish pairs vine leaves with short-grain rice, currants and yellow onion. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Hard

Balanced Heart friendly Vegetarian Vegan Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

Build a meal plan

Estimated macros per portion

13 g Protein

82 g Carbohydrates

32 g Fat

5 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

119g vine leaves (brined) 83 kcal
63g short-grain rice (dry) 230 kcal
21g olive oil 186 kcal
59g yellow onion 24 kcal
15g currants 45 kcal
13g pine nuts 75 kcal
1g dried mint 0 kcal
1g ground allspice 2 kcal
15g lemon juice 5 kcal
260g water 0 kcal
1g salt 0 kcal

Cooking instructions

vine leaves (brined)
Rinse vine leaves to remove excess brine. Pat dry.
olive oilyellow onion
Heat olive oil in a small pan. Saute onion until soft, 4 minutes.
short-grain rice (dry)currantspine nutsdried mintground allspice
Add rice, currants, pine nuts, dried mint, and allspice; stir 1 minute.
short-grain rice (dry)watersalt
Add water and salt; simmer 8 minutes until rice is partially cooked and the mixture is thick. Cool 5 minutes.
Place a spoonful of filling on each leaf and roll tightly. Arrange seam-side down in a small pot in a single tight layer.
lemon juicewater
Add lemon juice and enough water to just cover the rolls. Place a plate on top to hold them down, cover, and simmer 30 to 35 minutes.
olive oil
Rest 10 minutes. Serve warm or room temperature with a drizzle of olive oil from the pot.