Stuffed Grape Leaves with Plant-Based Meat
By America's Test KitchenPublished on January 31, 2022
Time
2 hours, plus 30 minutes cooling
Yield
Serves 8 to 12 (makes 24 stuffed leaves)
Ingredients
1 (16-ounce) jar grape leaves 2 tablespoons extra-virgin olive oil, plus extra for serving1 large onion, chopped fine¼ teaspoon table salt 8 ounces plant-based ground meat ¾ cup short-grain white rice 1 teaspoon ground cumin ½ teaspoon ground allspice ¼ cup chopped fresh mint 2 teaspoons grated lemon zest plus 2 tablespoons juice, plus lemon wedges for serving
Before You Begin
Larger grape leaves can be trimmed to 6 inches, and smaller leaves can be overlapped to achieve the correct size. You can use long-grain rice instead of short-grain rice, but the filling will not be as cohesive.
Instructions
- Reserve 24 intact grape leaves, roughly 6 inches in diameter; set aside remaining leaves. Bring 6 cups water to boil in medium saucepan. Add reserved grape leaves and cook for 1 minute. Gently drain leaves and transfer to bowl of cold water to cool, about 5 minutes. Drain again, then transfer leaves to plate and cover loosely with plastic wrap.
- Heat oil in now-empty saucepan over medium heat until shimmering. Add onion and salt and cook until softened, about 5 minutes. Add ground meat and cook, breaking up meat with wooden spoon, until firm crumbles form, 2 to 3 minutes. Add rice, cumin, and allspice and cook, stirring frequently, until fragrant, about 2 minutes. Stir in ¾ cup water and scrape up any browned bits. Reduce heat to low, cover, and simmer gently until water has been absorbed, about 5 minutes. Off heat, let rice cool slightly, about 10 minutes. Stir in mint and lemon zest.
- Place 1 blanched leaf smooth side down on counter with stem facing you. Remove stem from base of leaf by cutting along both sides of stem to form narrow triangle. Pat leaf dry with paper towels. Overlap cut ends of leaf to prevent any filling from spilling out. Place heaping tablespoon filling ¼ inch from bottom of leaf where ends overlap. Fold bottom over filling and fold in sides. Roll leaf tightly around filling to create tidy roll. Repeat with remaining blanched leaves and remaining filling.
- Line 12-inch skillet with single layer of remaining leaves. Place rolled leaves seam side down in tight rows in prepared skillet. Add 1¼ cups water and lemon juice to skillet and bring to simmer over medium heat. Cover, reduce heat to medium-low, and simmer until water is almost completely absorbed and leaves and rice are tender and cooked through, 45 minutes to 1 hour.
- Transfer stuffed grape leaves to serving platter and let cool completely, about 30 minutes; discard leaves in skillet. (Stuffed grape leaves can be refrigerated for up to 3 days; let come to room temperature before serving.) Drizzle with extra oil and serve with lemon wedges.
Time
2 hours, plus 30 minutes coolingYield
Serves 8 to 12 (makes 24 stuffed leaves)Ingredients
1 (16-ounce) jar grape leaves
2 tablespoons extra-virgin olive oil, plus extra for serving
1 large onion, chopped fine
¼ teaspoon table salt
8 ounces plant-based ground meat
¾ cup short-grain white rice
1 teaspoon ground cumin
½ teaspoon ground allspice
¼ cup chopped fresh mint
2 teaspoons grated lemon zest plus 2 tablespoons juice, plus lemon wedges for serving
Ingredients
1 (16-ounce) jar grape leaves
2 tablespoons extra-virgin olive oil, plus extra for serving
1 large onion, chopped fine
¼ teaspoon table salt
8 ounces plant-based ground meat
¾ cup short-grain white rice
1 teaspoon ground cumin
½ teaspoon ground allspice
¼ cup chopped fresh mint
2 teaspoons grated lemon zest plus 2 tablespoons juice, plus lemon wedges for serving
Ingredients
1 (16-ounce) jar grape leaves
2 tablespoons extra-virgin olive oil, plus extra for serving
1 large onion, chopped fine
¼ teaspoon table salt
8 ounces plant-based ground meat
¾ cup short-grain white rice
1 teaspoon ground cumin
½ teaspoon ground allspice
¼ cup chopped fresh mint
2 teaspoons grated lemon zest plus 2 tablespoons juice, plus lemon wedges for serving
Why This Recipe Works
We cook the plant-based meat just until it's no longer raw and then combine it with parcooked rice, spices, mint, and lemon zest to make a fragrant and cohesive filling that won't spill out of the leaves. About those leaves: Since they're packed in brine, we blanch them briefly in boiling water to wash away excess salt. We also use some of the extras to line the bottom of the skillet to prevent the stuffed leaves from scorching. After gently simmering the stuffed leaves until tender, we like to drizzle them with fruity olive oil for a rich finish.
Before You Begin
Larger grape leaves can be trimmed to 6 inches, and smaller leaves can be overlapped to achieve the correct size. You can use long-grain rice instead of short-grain rice, but the filling will not be as cohesive.
Instructions
- Reserve 24 intact grape leaves, roughly 6 inches in diameter; set aside remaining leaves. Bring 6 cups water to boil in medium saucepan. Add reserved grape leaves and cook for 1 minute. Gently drain leaves and transfer to bowl of cold water to cool, about 5 minutes. Drain again, then transfer leaves to plate and cover loosely with plastic wrap.
- Heat oil in now-empty saucepan over medium heat until shimmering. Add onion and salt and cook until softened, about 5 minutes. Add ground meat and cook, breaking up meat with wooden spoon, until firm crumbles form, 2 to 3 minutes. Add rice, cumin, and allspice and cook, stirring frequently, until fragrant, about 2 minutes. Stir in ¾ cup water and scrape up any browned bits. Reduce heat to low, cover, and simmer gently until water has been absorbed, about 5 minutes. Off heat, let rice cool slightly, about 10 minutes. Stir in mint and lemon zest.
- Place 1 blanched leaf smooth side down on counter with stem facing you. Remove stem from base of leaf by cutting along both sides of stem to form narrow triangle. Pat leaf dry with paper towels. Overlap cut ends of leaf to prevent any filling from spilling out. Place heaping tablespoon filling ¼ inch from bottom of leaf where ends overlap. Fold bottom over filling and fold in sides. Roll leaf tightly around filling to create tidy roll. Repeat with remaining blanched leaves and remaining filling.
- Line 12-inch skillet with single layer of remaining leaves. Place rolled leaves seam side down in tight rows in prepared skillet. Add 1¼ cups water and lemon juice to skillet and bring to simmer over medium heat. Cover, reduce heat to medium-low, and simmer until water is almost completely absorbed and leaves and rice are tender and cooked through, 45 minutes to 1 hour.
- Transfer stuffed grape leaves to serving platter and let cool completely, about 30 minutes; discard leaves in skillet. (Stuffed grape leaves can be refrigerated for up to 3 days; let come to room temperature before serving.) Drizzle with extra oil and serve with lemon wedges.
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