Grape Leaf Pilaf

By • June 20, 2011 • 8 Comments


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Author Notes: I love stuffed grape leaves. My Grandma taught ESL and had many Middle Eastern students. She made these for them (and us!) all the time. In her attempt to make them feel at home, she created a dish that makes me think of home.

Dolmas are one of my favorites, but I don't always have it in me to carry out the production that is stuffing, wrapping and steaming them. I invented this salad as a shortcut way to get the extraordinary flavor of grape leaves that I often crave in an easy-yet-satisfying salad.

Because the base of the salad is rice, it travels well and can be kept at room temperature for prolonged periods of time, unlike salads that are just veggies or greens. - Anitalectric

Anitalectric

Food52 Review: WHO: Anitalectric is a vegan chef and baker living in Brooklyn -- and a longtime Food52er!
WHAT: A mostly-pantry pilaf -- with the zippiness of fresh dill and sugar snaps -- that's both satisfying and elegant.
HOW: Cook your rice, toast your pine nuts, and toss everything together.
WHY WE LOVE IT: We love the use of grape leaves in this pilaf -- it's like a deconstructed dolma. The pine nuts, feta, sugar snaps, and dill add lashings of brightness and texture. This would be a wonderful side dish, or brown bag lunch, or vegetarian main, or snack...basically, we'd eat this anytime.
susan g

Serves 4

  • 1 cup white or brown rice
  • 1 cup chopped grape leaves from a jar
  • 1 cup sugar snap peas, coarsely chopped
  • 1/2 cup chopped dill leaves
  • 1 lemon, juiced
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon black pepper, or to taste
  • 1/4 cup (optional) crumbled feta
  • 1/3 cup pine nuts
  1. Prepare rice as instructed on package. While cooking, place chopped grape leaves in a sieve and rinse under running water to remove excess salt. Squeeze out excess moisture and add to the simmering pot of rice (without stirring).
  2. Toast pine nuts over low heat for 5 minutes, turning occasionally until they are golden and aromatic.
  3. Stir the cooked pot of rice to combine with the grape leaves. Transfer to a mixing bowl and add all remaining ingredients except for pine nuts. Adjust seasoning if necessary.
  4. Garnish with toasted pine nuts and serve warm, cold, or at room temperature.

Tags: exotic, Middle Eastern, Salads, travels well, Vegan, Vegetarian

Comments (8) Questions (0)

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4 months ago Sarah Smith

Made this last night with some changes. I browned some ground beef and added the snap peas, a chopped zucchini, and some golden raisins towards the end to soften them up. I loved it! I can't wait to have it for lunch today!

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6 months ago ldl0607

Could I make this with quinoa?

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9 months ago micook

I made this last night and am enjoying leftovers for lunch. Really good. I think it could use more oil, which I've since added, and maybe a little less pepper, but this is really refreshing on a steamy day. Thanks.

Moi_1

9 months ago QueenSashy

Love it! Saved it! Congrats! The end! Cheers!

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over 2 years ago lapadia

I seriously don't know how I ever missed these! While in college and beyond my good friend's mom (Lebanese) made these at all the occasions I was invited to, I never made them but I did get started on making pita because of her. Anyway, I love this recipe and have saved it :)

Anita_date

over 2 years ago Anitalectric

Anita is a vegan pastry chef & founder of Electric Blue Baking Co. in Brooklyn.

I just realized this recipe was an Editor's Pick! My Grandma would be so proud. Thanks, food52! and thank you to Susan G for testing.

I get spoiled living here in Brooklyn where you can get grape leaves at every grocery store. I also live in an old-school southern Italian neighborhood where there are grape vines growing everywhere. A friend of mine has a backyard overrun with them and I have been meaning to go over and pick some to try fresh. Yesterday at the Chinese take-out shop across the street, I peeked through their kitchen and the screen door leading to their back lot and spied a massive amount of gorgeous, huge grape leaves growing over the fence. Such a shame they don't use them. I was sitting there having visions of sticky rice steamed in grape leaves while I was waiting for my fried plantains.

Susan, I love your idea of adding a crunchy, seasonal vegetable. At this time of year I'm thinking diced pattypan squash or string beans would be nice. (I just got some purple ones from the farmer's market and they make salads look so beautiful). Maybe even halved red grapes would be nice and add a touch of sweetness.

I recently made some stuffed grape leaves for Smorgasburg and still have three huge jars that I bought for almost nothing at a Middle Eastern store on Atlantic Avenue. I think I will use them to make this recipe for my birthday picnic this Saturday.

h.c.r. I love your comment. Boris (the dog) is all about affection. We had a roof picnic where I served the pilaf and the only pic I had of it was this one!

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almost 3 years ago HCR

your photos are the best... i think me and my dog are both as eager to dig in as the dog in the picture is to join the hug.

Anita_date

almost 3 years ago Anitalectric

Anita is a vegan pastry chef & founder of Electric Blue Baking Co. in Brooklyn.

I am waiting on a recipe for almond feta, a delicious vegan alternative. Will post here when I get it!