Lebanese Grape Leaves
Prep time
Cook time
Total time
Recipe type: Appetizer
Serves: 10+
  • ½ cup Aborio rice (1/2 cup should yield 1½ cups cooked rice)
  • 2-3 potatoes, peeled and sliced approximately ¼" thick (we will use these to place on the bottom of the cooking pot.)
  • 1 cup carrot, shredded
  • ½ cup fresh parsley, chopped
  • 1 teaspoon dried parsley
  • ½ teaspoon dried mint
  • ¾ cup onion, finely chopped
  • ¾ cup tomato, finely chopped
  • 1 tablespoon lemon juice
  • ¼ Kirkland Signature Saigon Cinnamon
  • 2 teaspoons sumac seasoning
  • 1½ tablespoons Kirkland Signature Extra Virgin Olive Oil
  • ¼ teaspoon Kirkland Signature Mediterranean Salt
  • grape leaves (buy a jar of them, how many individual leaves you need will depend on their size)
  1. In a bowl thoroughly mix together everything except the grape leaves and potatoes.
  2. On a cutting board lay flat a grape leaf with the shiny side down, rib side up. Cut the tail of stem to the bottom of the leaf.
  3. If the leaf has any holes, patch it with a piece from another broken leaf.
  4. Spoon a walut sized amount of our rice mix out into your palm. Squeeze it to expel any excess liquid, capturing the liquid in a small bowl. (we'll re-use this)
  5. Place the rice ball onto the bottom middle of the leaf and then spread it out a bit into the shape of a log. There should be at least a couple of cm of space to the edge of the leaf.
  6. Grab the bottom of the leaf and begin to roll it up over the rice, making a single roll or cylinder.
  7. Now fold over the right side of the leaf to the edge of the stuffing and the fold the left side of the leaf over.
  8. We now continue to roll away from us creating a nicely formed roll.
  9. Continue with the remaining rice mix and grape leaves until you've used up all the rice mix.
  10. Cover the bottom of a tall pot with the sliced potatoes.
  11. Place the leaf rolls, folded side down so as to not open, onto the sliced potatoes. Pack them tightly.
  12. Once the bottom layer is finished, begin a new layer and continue until you've used all the grape leaves up.
  13. Finish with a top layer of sliced potatoes on top of the grape leaves.
  14. Add enough water (and the reserved liquid from earlier) to the pot so as to come and completely cover the grape leaves and potato layer.
  15. Place an oven safe plate which is small enough to just fit inside the pot and down onto the grape leaves.
  16. Press the plate down on top of the grape leaves. The water should come over the plate.
  17. If your plate is not sufficiently heavy, you'll need to place something heavy on top of the plate to keep pressure on our packed grape leaves. If you use a weight, ensure that it is oven safe.
  18. At all times we want to ensure that 1) there is always water over the plate (so the leaves don't go brown/black) and that the leaves are packed tight so as to not fall apart.
  19. Bring the pot contents to a boil and then reduce to a simmer for approximately 30-40 minutes. After 30 minutes check a grape leaf to see if it tender. If it is not continue cooking for up to 10 more minutes, or until tender.
  20. These can be served immediately, or served later cold. If you don't consume them for any length of time you'll need to either keep them in sort of liquid (such as the water from the pot mixed with a bit of olive oil). This is to prevent the leaves from drying out and turning brown/black.
  21. Optionally serve with a white sauce such as the one served with my Lebanese Chicken Shawarmas.
Recipe by Costco Diva at http://www.costcodiva.com/lebanese-grape-leaves/