Stuffed Grape Leaves with Mint and Tomato

Slim rolls of vine leaves filled with rice, tomato, parsley and mint, simmered with lemon juice and olive oil until tender and bracingly tangy. Served cool with extra mint and lemon wedges, they are the dish to roll a day ahead for a warm-evening mezze spread or a light, bright main.

Prep

1 hr

Cook

1 hr 15 min

Total

2 hr 15 min

Serves

6

Level

Hard

Cuisine

Lebanese