You’ll find these iconic, herby stuffed grape leaves on just about any Greek table! Serve as an appetizer with Greek yogurt dip, or with a traditional Greek salad.

Prep Time: 30 minutes

Cook Time: 50 minutes

Servings: 8

Ingredients

• 60 grape leaves (fresh or jarred is okay)
• 1 cup olive oil
• 4 scallions, sliced
• 1 large tomato, finely chopped
• 1/2 cup fennel fronds, finely chopped
• 2 cups rice of your choice
• 1/2 cup mint, finely chopped
• 1/2 cup dill, finely chopped
• Greek yogurt or Tzatziki for dipping (optional)
• Salt and pepper to taste

Preparation

1. If using fresh grape leaves, boil the leaves for 2-3 minutes. Remove with slotted spoon and transfer to a bowl of ice water. Drain in colander.
2. If using jarred grape leaves, drain in a colander and rinse with cold water.
3. In a large mixing bowl, combine uncooked rice, tomato, fennel fronds, mint, dill, just 1/2 cup of olive oil, and salt and pepper to taste.
4. Flatten grape leaves and place them on top of each other in a large bowl or cutting board.
5. Add a spoonful of the rice mixture to the middle of each grape leaf. Fold the left and right sides over and roll leaf from the bottom into a cigar shape.
6. Repeat until the rice mixture is gone.
7. Place the rolls, seam side down, in a large pot (it’s okay if you have to make several layers). Cover with the remaining olive oil and enough water to cover the rolls.
8. Bring to a boil over medium-high. Reduce to medium-low and simmer until rice and leaves are tender, about 45 minutes.
9. Cool and serve with Greek yogurt or tzatziki!