Stuffed Grape Leaves (ورق عنب)

Stuffed Grape Leaves (ورق عنب)

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ورق العنب ـ عربي

This is a vegan appetizer also know as dolma. It is easy to make, but it takes time, approximately 3 hours. It tastes sour because of the lemon Juice and the pomegranate molasses.  It can be served either cold or at room temperature. I buy the grape leaves from a local store such as Safeway or sometimes at an international market.  It can be hard to find.  So, you may have to search for it. Grape leaves comes in cans and the leaves vary in size).


Today, I have some friends coming over for a dinner party.  I cooked the grape leaves yesterday.  Now, all I need is to warm the grape leaves and I will have time to prepare other things for the party.

First, I prepared the filling. The filling is made from half cooked long-grain rice mixed with some fresh herbs.

Then I peel and slice the potatoes. I line the bottom of the pot with the sliced potatoes.  This step is very important because the potatoes will keep the bottom of the grape leaves from burning.


Second, I cut off the stem and place one spoonful of the rice filling in the center of the grape leaf. I then roll the leaf by folding the bottom section up to cover the filling then folding the remaining sides in towards the center.


I layer the grape leaves on top of the potatoes, keeping the grapes leaves close together. (You can fit many grape leaves in the pan since you do not need to have space between the leaves.)


I let everything simmer on low heat for an hour and then I pour 1 cup of olive oil on it to keep it moist.  I then simmer it for an additional hour.


  • 1 can of Grape leaves
  • ½ white onion, chopped
  • 2 ½ cups long-grain rice
  • 1 cup fresh parsley, chopped
  • 1 cup fresh cilantro, chopped
  • 1/3 cup fresh dill, chopped
  • 1/3 cup fresh mint, chopped
  • 2 chicken bouillon cubes
  • 1 tsp black pepper
  • ¼ tsp red chili powder
  • 1 tsp salt
  • 3 small potatoes
  • 1 cup lemon juice
  • 1 cup pomegranate molasses*
  • 1  cup olive oil
  • 1 ½ cups boiled water


  1. Sauté onion, add rice, one and half cup of water, spices and salt. When the water dries, the rice should be half cooked.
  2. Combine rice, the fresh herbs, spices and pomegranate molasses in a bowl.
  3. Peel and Slice potatoes into half-inch thick slices, organize them at the bottom of the cooking pot.
  4. Cut of the stem of the grape leaf.
  5. Put 1 tbsp. of the rice in the middle of the leaf.
  6. Roll the leaf and organize them on the potatoes.
  7. To make the sauce for cooking the grape leaves, melt chicken bouillon cubes in 1 cup of boiled water, add the lemon juice.
  8. Gently pour half of the sauce on the grapes leaves.
  9. Place a small lid inside the pot to secure the grape leaves.  This smaller lid will put pressure on the leaves keeping them in place and keeping their shape.
  10. Cover the pan with aluminum foil then put the pot’s lid on to keep all the steam inside.
  11. Cook the grape leaves for 1 hour on low heat.
  12. Pour the other half of the sauce.
  13. ِِCook again for half an hour on low heat.
  14. Drizzle the olive oil then cover the pan again and cook it more for half an hour on low heat.

Note: *If you don’t have pomegranate molasses use water instead.

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One Comment

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