Side dish
Stuffed Grape Leaves
This recipe makes a fragrant rice pilaf, seasoned with warm spices like allspice and cinnamon, and dotted with sweet raisins and crunchy pine nuts. It's simmered in chicken stock and tomato sauce, creating a rich, savory base. The rice comes together in about 30 minutes of hands-off cooking after a quick sauté. You can serve it as a standalone side or use it as the traditional filling for grape leaves.
31 minServes 4
Method
6 steps · 31 min total
- 01
Wash the Rice
Rinse the 1 cup rice in cold water until the water runs completely clear. This helps remove excess starch, ensuring a fluffier pilaf. - 02
Sauté Onions
In a large pot or Dutch oven, warm the 1/4 cup olive oil over medium heat. Add the chopped onion and cook, stirring occasionally, until it softens and turns translucent, about 5-7 minutes.
