Stuffed Vine Leaves with rice and raisins

20 Φεβρουαρίου 2013
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Nutritional value

  • Calories:

    per serving


  • 1 pound of chopped onions
  • 1 small bunch fresh dill, finely chopped
  • 1 bunch fresh parsley, finely chopped
  • 300 ml olive oil
  • 150 gr. Fancy rice
  • 2 lemons (juice)
  • 3 sprigs mint, finely chopped or 2 teaspoons dried
  • 60 gr. roasted pine nuts
  • 1 teaspoon sugar
  • 3 tablespoons black raisins
  • 2 jars vine leaves in brine or ½ pound fresh, blanched
  • Sliced lemon for garnish
  • Salt and freshly ground pepper


Place the onions into a saucepan with half a glass of water, without oil, until all liquid is evaporated and withdraw the pan from the heat.

Then add half of the olive oil, the rice, half of the lemon juice, all the spices, the sugar, the raisins, the salt, the pepper and the pine nuts and mix them well.

Put in the middle of each vine a teaspoon of filling and wrap tightly being careful not to destroy the vine. Fill the bottom of the pot with some vine leaves making a basis. Above this basis arrange the rolled leaves in layers. They need to be fairly compact to prevent them opening or breaking.

Once you arranged all of them lay again a few leaves and put a small plate on the top preferably with a small weight to keep them compact. Pour the remaining oil, the remaining lemon juice and dilute with 2-3 glasses of water. Then close the pan.

Start cooking on a high heat and once started boiling turn down the heat to medium and cook until liquid evaporates.

As far as they are ready transfer them carefully to a bowl in layers and then invert the bowl on platter. Garnish with lemon slices and serve hot or cold as a main dish, but also as an appetizer or snack.


Vines apart from being rich in fiber and antioxidants they are also very tasty. Although most people enjoy this dish as an accompaniment or appetizer, adding yogurt and bread could make a complete and balanced main dish.