Vegetable Stuffed Grape Leaves. يلنجي ورق عنب صيامي



  • 1/2 jar Grape leaves
  • 1 cup medium grain rice
  • 1 small onion diced
  • 2 tbs olive oil 
  • 2 medium size tomatoes finely chopped 
  • 1/2 cup chopped parsley
  • 1 table spoon dried mint or 1/4 cup chopped green mint
  • 2 cloves garlic crushed
  • 2 tbs pomegranate molasses 
  • Juice of 1/2 lemon
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp cinnamon 
  • 1/2 tsp cumin powder 
  • 1/2 tsp hot dried chili pepper ( optional )
  • 1/2 jar grape leaves.
  • 1 Lemon sliced

For sauce:

  • 2 cups water or chicken broth
  • 1 tsp salt if using water
  • 2 tbs olive oil
  • Juice of 1/2 lemon


  1. Over a medium heat stove, sauté onion with the olive oil and a sprinkle of salt to let onion sweat.
  2. Meanwhile, wash the rice and drain water from the rice.
  3. Add the rice to the pan and stir with the onion.
  4. Add the tomatoes and stir.
  5. Turn heat off, and put the rice mixture in a medium size bowl.
  6. Stir in the parsley, mint, garlic, cumin, salt, pepper, lemon juice and pomegranate molasses until it is combined.
  7. Taste the mixture to adjust salt.
  8. Let the mixture cool down while preparing grape leaves.
  9. If using the frozen grape leaves, let them thaw first. But if using the jar leaves wash them well, and boil them in water over medium heat from 30-45 minutes or until tender.
  10. Arrange the potato slices in the bottom of a medium size pot.
  11. Now start stuffing and then roll the leaves (as shown in the picture)
  12. Arrange the stuffed grape leaves on top of the potatoes (as shown in the picture)
  13. When finished stuffing and rolling, arrange a few slices of lemon on top of the leaves.
  14. In a bowl mix all sauce ingredients
  15. Add the sauce to the pot of grape leaves.
  16. Put a small plate on top ( it keeps the grape leaves from moving)
  17. Let cook over medium heat until boil
  18. Turn heat down to low, and let cook for 1 1/2 hour. By then all water will be absorbed.
  19. Turn heat off, discard the plate and the lemon slices, and let it rest before serving
  20. This dish should be served at room temperature, not hot.


Note: If using chicken or any kind of broth in the sauce, you don’t have to add salt to the sauce because it is already salted, unless the broth is not salty enough, then you have to adjust it.                                                                          For best results, always try to taste during cooking

For the recipe of stuffed grape leaves with meat and rice, check main dishes in my blog.



Tex mex chicken and rice skillet


Ingredients : 

    • 2 tbs vegetable oil
    • 1 can Mexican  style corn
    • 1 lb boneless skinless chicken thighs 
    • 1 tbs southwestern seasoning mix
    • 2 cups uncooked long grain rice washed and soaked in water for ten minutes.
    • 2 cups chicken broth
    • 1 1/2 cup salsa verde
    • 2 tbs chopped cilantro for decoration ( optional ) 
    • 1 cup shredded Mexican cheese blend


    • Over a medium high heat stove, heat 1 tbs of oil in a skillet.
    • In a colander drain corn and pat dry with a paper towel.
    • Add corn to skillet in a single layer. Cook without stirring 5 minutes, until corn caramelized on one side. Remove corn from skillet and set aside.
    • Cut chicken into 1 inch pieces
    • In a bowl mix chicken with seasoning 
    • Add chicken to the same skillet and cook for 6 minutes or until center of chicken no longer pink stirring occasionally. Remove chicken from skillet and set aside
    • Add remaining 1 tbs of oil to the same skillet and add rice. Stir until well coated with oil
    • Add broth and salsa and bring to a simmer over medium heat
    • Cover skillet and reduce heat to low
    • Simmer until all liquid is absorbed 
    • To serve, spoon rice on the serving plate and add chicken on top
    • Sprinkle with cheese and corn
    • Cover and let stand 5 minutes until cheese is melted
    • Sprinkle with cilantro
    • Enjoy!!