8 servings (serving size: 3 stuffed grape leaves, 1 tablespoon yogurt, and 1 lemon wedge)

Make this dish the night before a gathering, refrigerate overnight, and serve at room temperature.

How to Make It

Step 1

Rinse grape leaves with cold water; drain well. Pat dry with paper towels. Remove stems; discard. Set aside.

Step 2

y?y?rge nonstick skillet over medium heat. Coat pan with cooking spray. Add 1 cup chopped onion; cook 7 minutes or until tender, stirring occasionally. Add rice, green onions, and nuts; cook 4 minutes, stirring frequently. Stir in water and next 7 ingredients (through cinnamon); bring to a boil. Cover, reduce heat, and simmer 15 minutes or until rice is tender. Cool slightly.

Step 3

Spoon 1 rounded tablespoon rice mixture onto center of each grape leaf. Fold one side of leaf over filling. Fold opposite side of leaf over filling. Beginning at 1 short side, roll up leaf tightly, jelly-roll fashion. Steam grape leaves, covered, 10 minutes or until thoroughly heated. Cool to room temperature. Serve with yogurt and lemon wedges.

Ratings & Reviews

noelle71's Review

April 20, 2013

Heidelind1's Review

October 17, 2009
Luckily I read the other reviews first so I doubled the recipe. It made just enough for 24 grape leaves. This is time consuming and not easy, but the results are worth it. I've never had grape leaves with currants, but the currants really work for this recipe.

I think this would make a good appetizer for a party or a wedding.

May 01, 2016
Really good and will make again. I think this would make a good appetizer for a party or a wedding.